3 Videos | Photo: Baby Back Racks Recipe
Ingredients
- 2 racks baby back ribs (about 2 1/2 pounds)
Directions
1 recipe Barbecue Sauce, recipe follows
- Lemon wedges
- Fresh rosemary sprigs
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:
- 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
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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By a007pistol_2328035
jacksonville, FL
on February 07, 2013
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ribs was good. didnt care for sauce.
By sandraelaine1975
houston tx
on July 13, 2012
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The BBQ sauce was really good and quite easy to make! My 11 yr old and I made this together
By Dollie11
Elgin, IL
on June 22, 2012
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I am more accustomed to the barbecue rib recipes that use a sweeter, and a heavier tomato base. Having said that, I think this recipe is very good. It has a lighter flavor, and is simple to prepare. I appreciate that the ingredients are pretty much what you usually would have on hand. In addition, if you're trying to cut down on the amount of sugar in your diet, this recipe is a good compromise.
The sauce recipe makes quite a lot of sauce. Since I have so much left over, I'm going to try it on chicken breast tomorrow.
Anyway, if you're curious about Paula's recipe, as I was, I would suggest that you give it a try. I am sure that it's more "waistline friendly" and would be a good alternative for someone who is diabetic and needs to avoid the calories and sugar in the traditional, thick tomato based barbecue sauces. In addition, I always have confidence in Paula's recipes and am willing to give them a try. Thank you, Paula.
Read all 61 reviews