Slow Roast Baby Back Ribs
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 ribfest. With this baby back rib recipe, you have both a summer or off-season option as well as a “competition-ready” home made barbecue sauce recipe. For the cheaters, there is an option for a much simpler, short cut sauce, that is pretty good too.
- 2 slabs of baby back ribs (about 2 lbs. each)
- 1 tsp garlic salt
- 1 tsp fresh black pepper
- 1 tsp chile pepper flakes
- 1/3 cup ketchup
- 2/3 cup dark barbecue sauce (smokey molasses type)
- 2 tbsp apple cider vinegar
- ½ cup minced onion
- 1½ 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
- 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.
- This will also work in the barbecue. Either use a roast pan with a cover, or rap 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. Nutrition note: the software automatically calculates values below and seems to be wonky on this recipe.
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:
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.