This was my first time making baby back ribs, baby back ribs in the oven nonetheless. Weeks ago I decided to make Greg a special birthday meal and it was going to be a surprise but it didn’t work out in terms of gathering ingredients. I tried to obtain a few ingredients here and there but knew there was no way I could get the ribs without him knowing something was going on-I don’t venture to often in meat territory. I don’t like to handle or eat much meat unless someone else makes it on the grill. He comes from a big meat-eating family, where most gatherings involve the grill and some delicious result. I am partial to my own family’s grilled chicken. Greg often requested more meat meals when we were first together and now, he kind of accepts less meat (it can get expensive) and quite honestly, I don’t think he trusts me to make it. Good hunch….until now. Thanks to Delish.
I found Beck’s recipe for ribs and sauce easy and tasty. I only changed a few things, such as the oven temperature. I thought it needed to be lower and slower (after my husband told me years ago that’s how most meat should be cooked). I also had Greg remove the membrane the day before and we rubbed the 2lbs. of ribs with salt and pepper generously to meld overnight in foil. I made the sauce the day before as well so the flavors could blend. I added a little liquid smoke, 1/2 bottle of Cave Creek Chili beer (I sang its praises in my fish taco post), and changed the amount of vinegar and molasses. I think there are a few more steps I changed a little but either way, it should turn out great.
Homemade Barbecue Sauce
Makes 6 cups
4 14 oz cans fire roasted, diced tomatoes
3 medium yellow onions (3 or so cups chopped)
6 cloves of garlic
1/3 cup vegetable oil
1 tsp chili powder
1/4 tsp ground coriander
1/4 tsp ground cumin
2/3 cup unsulfered molasses
1/3 cup packed brown sugar
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tbsp Worcestershire sauce
4 tsp salt
1 tsp liquid smoke
1/2 bottle Cave Creek Chili beer, optional
Heat oil in large pot, cast iron works well and add chopped onion and garlic. Sauté until brown and then add 1 tsp salt, 1 tsp chili powder, 1/4 tsp cumin, 1/4 tsp coriander, 2/3 cup molasses and 1/3 cup brown sugar. Mix and bring to boil for 3 minutes. Add tomatoes, 1 tsp liquid smoke, 1/2 beer (pepper in for spice) and 1/4 cup apple cider vinegar, bring to boil and then reduce to simmer for 2-3 hours (until thickened and dark). Then, add 1/4 cup white vinegar and 2 tbsp Worcestershire sauce and 1 tbsp each of salt and pepper. Simmer for 10 minutes more and take off heat. When cool, place in blender and add 1/2-1 cup of water and puree until it reaches desired consistency. Store in jar or airtight container.
Oven Roasted Baby Back Ribs in Homemade Barbecue Sauce
Makes 1 rack for 2 people
1 rack of baby back pork ribs (remove membrane)
cracked black pepper
Preheat oven to 325 and place ribs on large piece of foil, sprinkle generously with salt and pepper on each side (you can do this the night before or right before cooking), ending with fat side up. Cover ribs with a second piece of foil and seal tightly to keep moisture in, bake for 1 1/2 hours. Remove from oven and brush with homemade sauce, or your favorite sauce, place fat side down and return to oven (foil open) for 30 more minutes. Remove again and brush with more sauce, cut and serve. You’ll probably want to invest in large amounts of napkins.