Recipe Detail

Spicy and Sticky Baby Back Ribs

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  1. 1 tablespoons - freshly ground black pepper
  2. 1 tablespoons - cayenne pepper
  3. 1 tablespoons - sweet smoked paprika
  4. 4 racks - baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
  5. 1 tablespoons - unsalted butter
  6. 1 - small onion minced
  7. 3 cloves - garlic minced
  8. 1 1/2 teaspoons - dried thyme
  9. 1 cups - ketchup
  10. 1 cups - cider vinegar
  11. 1 cups - beef broth
  12. 1/4 cups - hot sauce
  13. 1/4 cups - Worcestershire sauce
  14. 2 tablespoons - unsulfured molasses
  15. 1 cups - dark brown sugar
  16. 3 tablespoons - kosher salt
  17. 1 tablespoons - dry mustard
  18. 1 tablespoons - ground fennel


In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.

Preheat the oven to 250° F. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.

Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.

Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes.

Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.


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