Prep 30 mins
Cook 1 hr 30 mins
Being from Texas, I'm not usually too fond of rib recipes that involve cooking them in the oven, but I love this recipe. It's an Emeril Lagasse recipe--enough said.
For the ribs
- 3 1⁄2 lbs pork baby back ribs (2 racks)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1⁄4 cup five-spice powder
- 2 tablespoons sesame oil
For the BBQ or Dipping Sauce
- 2 (14 ounce) bottles ketchup
- 3⁄4 cup orange juice
- 1 tablespoon molasses
- 1 tablespoon mustard (Creole or whole grain)
- 1 tablespoon garlic (minced)
- 1⁄2 cup yellow onion (chopped)
- 1⁄4 cup light brown sugar (packed)
- 1 teaspoon hot sauce (Texas Pete)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne powder
- 1 tablespoon fresh ginger (grated)
- 1⁄4 teaspoon black pepper
- For the ribs: Season both sides generously with salt, pepper, and five-spice powder.
- Wrap each rack with plastic wrap, then wrap tightly with aluminum foil. Refrigerate overnight.
- Pre-heat oven to 375°F Bring ribs to room temperature.
- Bake in the plastic and foil on a baking sheet for 1 1/2 hours. Carefully open package and test for doneness (bone should pull away from meat). Cook a little longer if necessary.
- Remove from oven and let cool slightly. Brush ribs with BBQ sauce. Slice into 2-rib sections. Drizzle with sesame oil and serve with BBQ sauce on the side for dipping.
- For the BBQ/Dipping sauce: Combine all ingredients in food processor or blender and process until smooth. Will keep in refrigerator for 2-3 weeks.