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Slow Roast Baby Back Ribs

These tender baby back ribs are slow roasted, then coated with a “competition-ready” homemade barbecue sauce.

Get ready for a rib-fest

With about 800 residents, Greenwood, BC’s is Canada’s smallest city. With its streetscapes reminiscent of the old west just add some cowboy music and the scene is set for a good old rib-fest. With this baby back rib recipe, you have both a summer or off-season option as well as a “competition-ready” homemade barbecue sauce recipe. For the cheaters, there is an option for a much simpler, shortcut sauce, that is pretty good too.

saloon
Copper Street in Greenwood, British Columbia, Canada

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Slow Roast Baby Back Ribs

Slow roasting these meaty ribs makes them fall-off-the-bone dee-licious.
Prep Time10 mins
Cook Time2 hrs 30 mins
Servings: 6
Author: Kevin Lamoureux

Ingredients

The Ribs

  • 2 slabs of baby back ribs about 2 lbs. each
  • 1 tsp garlic salt
  • 1 tsp fresh black pepper
  • 1 tsp chili pepper flakes

Option 1 – Easy Sauce

  • 1/3 cup ketchup
  • 2/3 cup dark barbecue sauce smoky molasses type
  • 2 tbsp apple cider vinegar

Option 2 – Home Made Sauce

  • ½ cup minced onion
  • cups water
  • ½ cup tomato paste
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp liquid smoke
  • 2 tsp garlic salt
  • 2 tbsp molasses
  • ½ tsp cayenne pepper

Instructions

  • Preheat oven to 300°F. Remove membrane from the underside of the ribs. Cut ribs into serving portion size. For dinner plates, this is usually three bones per serving; as finger food, one bone per serving.
  • Sprinkle garlic salt, pepper and chili flakes over both sides of the ribs.
  • Place ribs in a large roast pan, bone side down, cover and roast for 2 hours.
  • Meanwhile, prepare your desired sauce. For the home made, bring all ingredients to a boil, then simmer for about one hour, uncovered to allow the sauce to thicken.
  • After the ribs are cooked, drain the grease from the pan then brush the sauce over the ribs.
  • Return to ribs to the oven and slow roast, covered for another 30 minutes. The ribs will hold well and should stay moist for up to an hour.

Notes

This will also work in the barbecue. Either use a roast pan with a cover or wrap the ribs in tin foil. Don’t cook directly over the flame, rather, light one side and put the ribs on the opposite side of the grill, then cover the grill. Ensure that the temperature stays around 300°F by using a barbecue thermometer. Remove ribs from the pan or the foil, brush on the sauce and grill over a low flame for about 3 minutes per side.
Also note, that if you are making a double batch or more, you may have to lengthen the cooking time to ensure that the ribs reach 200°F when tested with a meat thermometer.
The trick to making your ribs tender is to remove the membrane that runs along the underside of the bones. Here is a good how-to video:

3 replies on “Slow Roast Baby Back Ribs”

[…] Most of us are familiar with chile con carne (carne meaning meat) but once you’ve tried the meatless version, you end up preferring to keep this as a vegetable dish. For your guests who want meat with the meal, simply accompany this chile with some grilled chorizo or slow roast baby back ribs. […]

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