Oven Baby Back Ribs

 
yield8 portions

These baby back ribs offer classic BBQ flavor, but are made simple in the oven. Rich and perfectly tangy-sweet, the homemade barbecue sauce used for this recipe is nothing short of divine, but feel free to use your favorite bottle in a pinch. Wrapping the ribs in foil helps to keep them moist throughout the low and slow cook time, while broiling at the end gives them a deliciously crispy crust. To reheat a slab of these oven-baked ribs, re-wrap in foil and return to the oven heated to 300°F for 1 to 1 1/2 hours.

What you will need

1 tablespoon olive oil

1 cup chopped sweet onion (from 1 onion)

2 garlic cloves, finely chopped

1 medium jalapeño chile, seeded and diced

1 (10.75-oz.) can tomato puree

3/4 cup apple cider vinegar

1/2 cup ketchup

1/2 cup dark brown sugar

1 tablespoon dark molasses

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

1/4 cup lightly packed light brown sugar

3 tablespoons chili powder

2 tablespoons kosher salt

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dry mustard

1 tablespoon black pepper

2 (2 1/2 to 3-lb.) slabs bone-in baby back pork ribs

1/2 cup Dijon mustard, divided

(Nutritional facts 174 calories, 1.73 g fat, 39.93 g carbohydrates, 2.66 g protein, 0 mg cholesterol, 1182 mg sodium)

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