Baby Back Ribs
22 ingredients · 10 steps · from Downshiftology
Ingredients
- 1 cup ketchup
- 3/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 1 cup crushed pineapple
- 2 cloves garlic
- 2 tbsp spiced rum
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper
- enough to wrap ribs aluminum foil
- 2 racks baby back pork ribs
- 1 cup water
- 2 English cucumbers
- 2 green onions
- 1/2 red onion
- 2 tbsp dill
- 1/2 cup sour cream
- 1 1/2 tbsp white wine vinegar or lemon juice
- to taste ground black pepper
Steps
- Line a baking sheet with enough aluminum foil to wrap the ribs.
- Preheat oven to 275°F.
- Prepare the barbecue sauce by mixing ketchup, maple syrup, and blackstrap molasses.
- Blend crushed pineapple, garlic, spiced rum, Dijon mustard, Worcestershire sauce, salt, pepper, ginger, and cayenne pepper.
- Combine the blended ingredients with the sauce and simmer for 3-4 minutes.
- Place ribs on the foil-lined baking sheet, coat with sauce and water mixture.
- Wrap ribs in foil and bake for 3 hours.
- Finish ribs by broiling in the oven for 3-4 minutes or grilling for 3-4 minutes on each side.
- Prepare the creamy cucumber salad by slicing cucumbers, mixing with salt, green onions, red onion, dill, and dressing.
- Serve the ribs with the creamy cucumber salad.
Recipe extracted by Foodle from “BABY BACK RIBS in the oven (I'm obsessed!)” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
