I want my baby back, baby back, baby back, I want my baby back, baby back, baby back, I want my baby back, baby back, baby back...BAY-BEEEEEE BABY BACK RIBS!!! Don't you just picture fat bastard from Austin Powers singing this little diddy as he eyed up mini-me?? That is the image that comes into my head when I think of baby back ribs. That and the old Chili's commercial, if anyone remembers that. I found this rib recipe in an old issue of Rachael Ray's magazine. I liked that these were dry ribs - still messy, but not as messy as wet ribs. Plus, I'm not a huge fan of barbeque sauce so dry ribs are much more my speed.
This was the first time I have ever made ribs and I think they turned out pretty well! I even used the leftover meat to make a Mexican-style macaroni and cheese. Delish! Unfortunately, I didn't have my camera around to photograph that. But here's the link to the recipe if you're interested Austin Mac n' Cheese Suiza - I followed it to the letter, just added shredded rib meat.
But back to the meat. The spice rub forms a flavorful crust on these juicy ribs. The cooking time might be a bit steep - I found some of them a little dry. I think you could safely cut the cooking time short by a half hour since they continue to carryover cook after leaving the oven. The sauce is quite sweet and almost ketchupy - I didn't really care for it but it wasn't too bad. In my opinion though, the ribs don't need any sauce. The spices add enough flavor. Enjoy!
Memphis-Style Baby Back Ribs
source: Rachael Ray Magazine
2 teaspoons sweet paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper
2 racks pork baby back ribs (about 5 pounds total)
Two 8-ounce cans tomato sauce
1/2 onion, finely chopped
6 tablespoons apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon hot pepper sauce
Preheat the oven to 275°. In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, 1 tablespoon salt and 1 teaspoon pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours.
Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes. Season with salt and pepper. Cut the racks into individual ribs and serve with the sauce on the side.
broccoli rubble farro salad
3 hours ago