Spicy and Sticky Baby Back Ribs Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - dark brown sugar
  • 3 tablespoons - kosher salt
  • 1 tablespoons - dry mustard
  • 1 tablespoons - ground fennel
  • 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
  • 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.

    Brief Description

    Roasted spicy ribs, marinated overnight before roasting.

    Main Ingredient:

    baby back ribs

    Category:  Pork

    Cuisine:  BBQ

    Prep Time: 8 hour(s)
    Cook Time: 3 hour(s) 10 min


    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.


    Food and Wine - Chef Donald Link

    Posted By:


    Posted On:

    April 8, 2017

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