Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Watch how to make this recipe.
Baby Back Ribs with Tuscan BBQ Sauce
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- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1486
- Total Fat
- 92 g
- Saturated Fat
- 32 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 58 g
- Protein
- 104 g
- Cholesterol
- 369 mg
- Sodium
- 1589 mg
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1486
- Total Fat
- 92 g
- Saturated Fat
- 32 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 1 g
- Sugar
- 58 g
- Protein
- 104 g
- Cholesterol
- 369 mg
- Sodium
- 1589 mg
Ingredients
For the Sauce:
Directions
- Ribs: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender.
- Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.
- To complete: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.
