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Spicy and Sticky Baby Back Ribs
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Brief Description
Roasted spicy ribs, marinated overnight before roasting.
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Main Ingredient
baby back ribs
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Category: Pork
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Cuisine: BBQ
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Prep Time: 480 min(s)
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Cook Time: 190 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Roasted ribs and sauce can be refrigerated separately for up to 4 days. Return to room temperature and broil just before serving. Pair with a juicy, berry-rich Zinfandel.
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Posted By: vastrother@aol.com
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Posted On: Mar 03, 2017
Number of Servings:
Ingredients:
- 1 tablespoons - freshly ground black pepper
- 1 tablespoons - cayenne pepper
- 1 tablespoons - sweet smoked paprika
- 4 racks - baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
- 1 tablespoons - unsalted butter
- 1 - small onion minced
- 3 cloves - garlic minced
- 1 1/2 teaspoons - dried thyme
- 1 cups - ketchup
- 1 cups - cider vinegar
- 1 cups - beef broth
- 1/4 cups - hot sauce
- 1/4 cups - Worcestershire sauce
- 2 tablespoons - unsulfured molasses
- 1 cups - dark brown sugar
- 3 tablespoons - kosher salt
- 1 tablespoons - dry mustard
- 1 tablespoons - ground fennel
Directions:
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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