Cook1 hr 40 mins
For the best taste prepare the sauce a day ahead to blend flavors --- although I have 6 servings listed for these ribs, my DS and DS could eat the whole thing just between themselves they are that delicious! I have made this recipe using side ribs also but I suggest to boil them first for about 20 minutes before cooking them in the oven for side ribs, I have to say that back ribs are better --- I always most always serve these ribs with my Kittencal's Famous Coleslaw --- you will *love* these ribs!
- 3 racks of baby-back pork ribs
- salt and pepper (can use seasoning salt)
- 2 cups of prepared barbecue sauce (recipe below)
- 2 cups ketchup
- 1 small onion, minced
- 1 tablespoon minced fresh garlic
- 4 cups water
- 1 cup cider vinegar
- 2 tablespoons paprika
- 1 tablespoon honey
- 1⁄4 cup dark brown sugar
- 1⁄4 cup chili powder
- 1⁄4 cup fresh lemon juice
- 3 tablespoons Worcestershire sauce
- 1 -2 teaspoon liquid smoke (to taste) (optional)
- black pepper
- Prepare this sauce a day ahead and chill overnight.
- In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes).
- You can strain the sauce if desired to remove the onion and garlic, that is optional.
- Cool to about room temperature; cover and chill overnight or up to 2 days.
- Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.
- Set oven to 350 degrees.
- Grease a large baking sheet/s.
- Place the ribs (meat side up) on baking sheet.
- Bake the ribs for 30 minutes.
- Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer.
- After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters.
- Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total).
- Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!
I made this recipe because it was almost 5 stars. This recipe is worth 1 star, the sause is spicy, not sweet. The ribs texture is somewhat chewy. I like a sweet sauce. I should have know when the sauce recipe called for 1/4 cup chilli powder that this was not the sauce I would like. Even if I used my own sauce, the temp is not right for tender baby back ribs. If you like a spicy sauce, then this would be ok except, I would cook at a lower temp to make the ribs more tender and for a longer period. This is a spicy sauce. I love baby back ribs, this wasn't what I thought it would be. A waste of time and money. This is NOT a 5 star recipe. Maybe 1 or 2 stars. Tender ribs can be boiled then baked or soak in sauce then bake. Much better then the baking temps in this recipe. Beware! this isn't as good as the other reviews make it sound. I will never use this recipe again. Baby back ribs is my favorite food, not good at all with this recipe and baking instructions. I'm completely disappointed! The meat just didn't turn out tasty at all. You won't like this recipe. Review other recipes and select them instead, trust me. I never comment on these but I had to warn people with this one.
I have used this recipe many times. The ribs come out so soft and perfect! Thank you for the share, I now prefer my ribs baked in the oven instead of the grill. The hoisin marinade we use ends up carmalizes right onto the meat, amazing!!!!
Simple Perfection! In the sauce I omitted the chilli powder and added 2 tsp garlic powder & cumin, 1 tsp oregano, and 1/2 tsp cayenne. After 30 minutes simmering I strained out the garlic and onion and returned to the pan and cooked it down to about 4 cups. It was still thinner than I thought it should be, but had faith that it would be okay. I rubbed my ribs with a mix of 2T brown sugar, 2T garlic salt, 1 tsp black pepper, and let sit for 30 minutes before putting in the oven. I lowered the oven to 325 and extended the cooking time by about 30 minutes, adding in one extra basting too. Even tho the BBQ sauce is thinner than I expected it worked perfectly for basting the ribs, didn't need any additional sauce after it was done. Thank you for another great recipe Kittencal!