2 hrs 30 mins
Chef #504434's Note:
Oven-baked ribs that are oh-so-sticky-good!
My Private Note
Units: US | Metric
- 2 pork baby back rib racks (2 whole slabs)
- 8 tablespoons light brown sugar, tightly packed
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon pepper, blend
- 1 tablespoon tony cachchiare's cajun spices
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 1In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of overnight, up to 24 hours.
- 2Preheat oven to 250 degrees.
- 3In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
- 4Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
- 5Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Serve any remaining hot glaze in a bowl on the side, or toss the rib portions in the glaze before serving.
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Nutritional Facts for Better Than Tony Roma's Baby Back Ribs
Serving Size: 1 (83 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 113.1
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2403.1 mg
- Total Carbohydrate 28.6 g
- Dietary Fiber 0.7 g
- Sugars 25.8 g
- Protein 0.3 g
The following items or measurements are not included:
baby back rib racks
Old Bay Seasoning