EASY FALL OFF THE BONE OVEN-BAKED RIBS
Provided by: Adam and Joanne Gallagher
Total time: 3 hours 15 minutes
Prep time: 15 minutes
Cook time: 3 hours 0 minutes
Yield: Makes 4 Servings
|2 to 2 1/2 pounds baby back pork ribs|
|Salt and black pepper|
|1 tablespoon olive oil|
|1/4 cup finely diced onion|
|1/2 teaspoon ground cumin|
|1/2 cup ketchup, try our homemade ketchup recipe|
|1 tablespoon hot chili sauce (suggestion Sriracha)|
|2 tablespoons light brown sugar|
|1 tablespoon apple cider vinegar|
|Salt and ground pepper, to taste|
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
ServingSize 1/2 rack, Calories 433, ProteinContent 26 g, CarbohydrateContent 13 g, FiberContent 0 g, SugarContent 11 g, FatContent 30 g, SaturatedFatContent 10 g, CholesterolContent 107 mg, SodiumContent 694 mg
SCOTT HIBB’S AMAZING WHISKY GRILLED BABY BACK RIBS RECIPE …
Provided by: Scott David Hibbard
Categories: Pork Baby Back Ribs
Total time: 3 hours 0 minutes
Prep time: 20 minutes
Cook time: 2 hours 40 minutes
Yield: 4 servings
|2 (2 pound) slabs baby back pork ribs|
|coarsely ground black pepper|
|1 tablespoon ground red chile pepper|
|2 ¼ tablespoons vegetable oil|
|½ cup minced onion|
|1 ½ cups water|
|½ cup tomato paste|
|½ cup white vinegar|
|½ cup brown sugar|
|2 ½ tablespoons honey|
|2 tablespoons Worcestershire sauce|
|2 teaspoons salt|
|¼ teaspoon coarsely ground black pepper|
|1 ¼ teaspoons liquid smoke flavoring|
|2 teaspoons whiskey|
|2 teaspoons garlic powder|
|¼ teaspoon paprika|
|½ teaspoon onion powder|
|1 tablespoon dark molasses|
|½ tablespoon ground red chile pepper|
- Preheat oven to 300 degree F (150 degrees C).
- Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Preheat an outdoor grill for high heat.
- Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
Calories 1028.8 calories, CarbohydrateContent 52.8 g, CholesterolContent 234.2 mg, FatContent 68 g, FiberContent 2 g, ProteinContent 50.2 g, SaturatedFatContent 23.3 g, SodiumContent 1719.5 mg, SugarContent 46.4 g