Baby Back Racks

Total Time:
1 hr 25 min
5 min
10 min
1 hr 10 min

3 servings

  • 2 racks baby back ribs (about 2 1/2 pounds)
  • Lemon wedges
  • Fresh rosemary sprigs
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 cup apple cider vinegar
  • 3/4 cup water
  • 3/4 chopped onion
  • 3 tablespoons light brown sugar
  • 1 teaspoon salt
  • 3 tablespoons yellow prepared mustard
  • 3/4 cup ketchup
  • 2 tablespoons paprika
  • Pinch garlic powder
  • 3 tablespoons Worcestershire sauce
  • Freshly ground black pepper
  • 1 recipe Barbecue Sauce, recipe follows

  • Preheat oven to 350 degrees F.

  • Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

  • Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour.

  • *Cook's Note: You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

  • Preheat an outdoor grill to medium-high heat.

  • Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

  • Barbecue Sauce:

  • Stir all ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks.

  • Yield: 3 cups

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