Baby Back Ribs

Pork Baby Back ribs recipe

This is a slowwwww cooked recipe meaning to do this on a lazy day. This recipe gives 4 servings so make sure to double up if needed.

INGREDIENTS

RIBS

• 2 to 2 ½ pounds baby back pork ribs
• Salt and black pepper

SWEET AND SPICY BARBECUE SAUCE

• 1 tablespoon olive oil
• 1/4 cup finely diced onion
• 1/2 teaspoon ground cumin
• 1/2 cup ketchup
• 1 tablespoon hot chili sauce (suggestion Sriracha)
• 2 tablespoons light brown sugar
• 1 tablespoon apple cider vinegar
• Salt and ground pepper, to taste

DIRECTIONS

PREPARE RIBS

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil (or wrap the rack in tight foil packets, and then place onto a baking sheet).

Bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. Or until a fork easily slides in and out of the meat

TO MAKE THE BARBECUE SAUCE

• While the ribs bake in the oven, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

TO FINISH

Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.