OVEN ROASTED BABY BACK RIBS (Yield: 4 Servings)
- 1/4 cup packed brown sugar
- 1/4 cup chili powder
- 3 tablespoons paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1-1/2 cups ketchup
- 1/2 cider vinegar
- 1/3 cup packed brown sugar
- 1/3 cup yellow mustard
- 1/4 cup molasses
- 3 tablespoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon liquid smoke (optional)
- Line a large roasting pan or rimmed baking sheet with foil. Arrange two 2-pound baby back rib racks on the roasting pan. In a bowl, whisk together the brown sugar, chili powder, paprika, salt, black pepper and cayenne. Rub the spice mixture onto both sides of racks. Let the ribs stand, meaty sides up, at room temperature, for 1 hour.
- Arrange the oven rack in the lower third of the oven, and preheat the oven to 325F. Cover the roasting or baking sheet tightly with foil and bake for 1-1/2 hours.
- In a 3-to-4 quart saucepan over medium-low heat saute the onions in the vegetable oil, until tender, 10 to 15 minutes. Add minced garlic and cook for 1 minute more.
- Add the remaining sauce ingredients. Simmer, stirring occasionally, until nice and thick, about 15 minutes more.
- Let the sauce cool for a bit, then puree in a blender or food processor until smooth.
- Remove the foil cover and turn racks so the bone ends curve up, then baste ribs with the pan juices and spread them generously with 1 cup of barbeque sauce. Continue to bake ribs, uncovered, for another 30 minutes.
- Turn the racks over once more, then baste them once again with pan juices and top them generously with more sauce. Continue to bake the ribs until they’re tender when pierced with a paring knife, 30 to 45 minutes more.
- To get that crispy caramelized finish, give the ribs a few minutes under the broiler. Broil the ribs, meaty sides up 4 to 6 inches from the heat until browned (2-3 minutes).
~ Epicurious.com ~