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 oven-baked BERRY BABY BACKS are more than a little comestible.
Plus, most recipes for baby back ribs call for an afternoon or more of marinating. 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 butcher-counter stop.
BERRY BABY BACKS
Time to table: 1 hour, 15 minutes
Makes about 16 ribs
- 4 cloves garlic, minced
- 4 teaspoons chili powder
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- 2 pounds baby back pork ribs
- 8 ounces frozen raspberries or blackberries (see ALANNA’s TIPS)
- 2 cloves garlic (optional)
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup fresh ginger (see TIPS)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Tabasco sauce
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 at 400F for 50 minutes.
Purée remaining 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.
Coat ribs with sauce and bake an additional 10 minutes or until the sauce browns and forms a thick glaze. Cut slabs between bones into individual ribs and serve with remaining sauce.
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