We have found a new grocery store and it is AMAZING. While exploring it one Saturday afternoon, we grabbed some baby back ribs and decided to have them for dinner that night.
I had never cooked baby back ribs and was a little nervous. We don’t have a grill and I was a little hesitant to cook them in the oven…but they turned out great.
C.J. was pleased and we will be having them again in the future.
- 3 tablespoons salt
- 2 tablespoons chili powder
- 2 tablespoons packed dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
- 2 full racks baby back pork ribs (about 5 to 6 pounds)
- 1 1/2 cups ketchup
- 1/2 cup water
- 1/3 cup packed dark brown sugar
- 1/4 cup light or dark molasses (not blackstrap)
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- Heat oven to 325 degrees.
- Mix ingredients together and pat down ribs with rub.
- Place foil on a baking sheet then place racks of ribs on the foil.
- Cover ribs with a generous layer of sauce.
- Cover with foil.
- Baste every 30 minutes with sauce until the ribs are cooked through. It took our ribs about 90 minutes.
- Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally.
- Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes.
- Remove from the heat and set aside.