The Recipe: I know, I know, the best ribs are cooked "low and slow" – no argument. But what if you don't have a smoker? Or what if you don't have all day to tend a fire? Or what if it's just too blazing hot to stand over a grill? Or what if, what if, you just have a hankering for ribs that won't quit?
And what if I were to tell you that even bona-fide rib connoisseurs think my oven-baked ribs are surprisingly good? Not as good or as tender as slow-smoked, mind you, but pretty da** good and tender, if I say so myself. It's hard to believe they're done in little more than an hour.
The backyard grill is out of commission (again) and the replacement won’t be delivered for another while.
But that doesn’t mean a hankering for ribs doesn’t hit hard. Ribs from the grill are always first choice but these BAKED BABY BACK RIBS are more than a little comestible.
Plus, most recipes for baby back ribs call for an afternoon or more of marinating, then slow cooking. This recipe better fits a clamoring culinary clock, as in, “How about ribs, you know, now?”
From craving to table, no more than two hours need pass, including plenty of time for a stop at the butcher counter.
BAKED BABY BACK RIBS with
SPICY BERRY SAUCE
Time to table: 1 hour, 15 minutes
Makes about 16 ribs
- 4 cloves garlic, minced
- 4 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 2 pounds baby back ribs
SPICY BERRY SAUCE
- 8 ounces frozen raspberries or blackberries (see ALANNA’s TIPS)
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup fresh ginger (see TIPS)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon Liquid Smoke, optional
RIBS Set oven at 400F/200C. Cover rimmed baking sheet with foil. Stir together garlic, chili powder, cumin and salt in small dish, rub it on meaty side of the slabs. Arrange slabs on baking sheet, meaty side up. Bake for 50 minutes or until the ribs are fully cooked (if the ribs are big, they'll take longer to cook, no pink should be visible).
SPICY BERRY SAUCE Purée sauce ingredients in a blender. (See TIPS.) Transfer to a saucepan and cook over medium high for about 15 minutes, stirring often, until reduced by about half.
TO FINISH Brush ribs with sauce and bake an additional 10 minutes or until the sauce browns and forms a thick glaze.
TO SERVE Cut slabs between bones into individual ribs. Serve with warm remaining sauce.
A Great Hot-Weather Menu
Mom’s Potato Salad
Microwave Summer Cream Corn
Spinach Salad with Fruity Vinaigrette, Fresh Fruit & Glazed Pecans
Summer Corn Bread with Fresh Blueberries
with Blueberry Cinnamon Jam
More Quick Supper Recipes for Summer
Shop Your Pantry First
© Copyright 2005, 2014 & 2015 (repub) Kitchen Parade