Baby Back Ribs

 

This baby back ribs recipe is inspired by my God Mother.  She always makes the best food and one of my favorite is her baby back ribs.  The pork ribs are perfectly tender and loaded with unbelievable flavor.  The secret is in the marinade and the sauce.  These baby back ribs are baked in the oven, but can also be made on the grill just as easy. So give these a try one weekend or evening when you have a few hours to smell them cooking.

Sometimes I bake these the day before an event or party, then just add the sauce the day of the event. So you just bake them a little longer (about 20 minutes) going from fridge to oven.   You can also finish these on the grill to add even more flavor.

 

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Video highlights for Baby Back Ribs

 

Ingredients

• 2 packages of pork baby back ribs
• Juice from one lemon or lime
• 1 large yellow onion – roughly chopped
• 3-4 stalks of green onion – cut into small pieces
• 2 bell peppers (I like to buy one green and one red) – roughly chopped
• 1 cup of red white, port or sherry
• Seasonings:  Garlic powder or granulated garlic, coarse black pepper, Jamaica Jerk seasoning, garlic salt, Spanish style paprika, Worcestershire sauce, and seasoning salt

Sauce Ingredients

• 3/4 cup Teriyaki sauce
• 1/4 cup of ketchup
• 3/4 cup of regular BBQ sauce
• 1 TBSP of mustard
• 1 1/3 Tablespoons of corn starch
• Cooked veggies from ribs

 

Supplies

• Baking sheet
• Heavy Duty Foil
• Measuring cup
• Measuring spoons
• Large sealable container
• Kitchen shears
• Sharp knife
• Cutting board
• Sauce pan
• Tongs

 

Directions For Baby Back Ribs

• Rinse off ribs in cold water and then cut the slab in half.  Then sit the ribs in large container or foil lined baking dish.

• Next, cut the lemon or lime in half and then rub the lemon while squeezing over the ribs.
• Now, season the ribs by shaking the seasonings listed above on both sides of the ribs.
• Then cut up the onions and bell peppers into medium sized pieces and cover the ribs with the veggies.

 

 

• Next add the wine, sherry or port and move around the ribs in the mixture.
• Then cover the large container or baking dish with foil and refrigerate for at least 8 hours or overnight.
• Take the ribs out of the fridge and sit on the counter for at least 30 minutes before baking.
• Next, pre-heat the oven to 355 degrees Fahrenheit.
• Then, line a baking dish with heavy duty foil if you did not marinate in the baking dish already.  So you need enough foil to fully wrap the ribs.  Place the ribs and cover with the veggies.  So throw out the remaining liquid the ribs marinated in.
• Cook the ribs with the veggies on top for 2 hours 30 minutes covered in foil without opening the oven.
• After the initial cook time, allow to rest/cool and remove the veggies to a container or saucepan.  So if you do not plan to serve the day you do the initial bake, you can place the ribs in a sealed container for up to 48 hours and refrigerate before completing the ribs and serving.

 

• Once done, place hot ribs in container and seal.  So this will allow for the meat to redistribute the juices, ensuring moist ribs.

 

• Once you remove the veggies, make the sauce.

 

• Combine the BBQ sauce, Teriyaki sauce, ketchup, mustard and corn starch in a medium sized sauce pan.  Then mix well and heat on medium heat until a light boil.

 

• Next, add in the cooked veggies and mix well.  Simmer for 10 minutes on low.

 

• Then once the sauce is done, cover the back side of the ribs with sauce and bake for 15 minutes uncovered.

 

• Next, flip the ribs over to the front side and cover with sauce and bake for another 20 minutes.
• Now, allow the ribs to cool and then slice them.  So for clean cuts, use kitchen shears, cutting from the back side.  The baby back ribs are ready!  Serve with your favorite sides and with any additional sauce.

 

 

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