Slow Roast Baby Back Ribs

Copper Street in Greenwood, British Columbia

Copper Street in Greenwood, British Columbia

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.

Slow Roast Baby Back Ribs
Serves 6
Slow roasting these meaty ribs makes them fall-off-the-bone dee-licious.
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Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
2 hr 30 min
Total Time
3 hr 10 min
180 calories
44 g
0 g
0 g
1 g
0 g
197 g
1651 g
36 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 180
Calories from Fat 3
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 1651mg
Total Carbohydrates 44g
Dietary Fiber 2g
Sugars 36g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The Ribs
  1. 2 slabs of baby back ribs (about 2 lbs. each)
  2. 1 tsp garlic salt
  3. 1 tsp fresh black pepper
  4. 1 tsp chile pepper flakes
Option 1 - Easy Sauce
  1. 1/3 cup ketchup
  2. 2/3 cup dark barbecue sauce (smokey molasses type)
  3. 2 tbsp apple cider vinegar
Option 2 - Home Made Sauce
  1. ½ cup minced onion
  2. 1½ cups water
  3. ½ cup tomato paste
  4. ½ cup apple cider vinegar
  5. ½ cup brown sugar
  6. 2 tbsp Worcestershire sauce
  7. 2 tsp liquid smoke
  8. 2 tsp garlic salt
  9. 2 tbsp molasses
  10. ½ tsp cayenne pepper
  1. 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.
  2. Sprinkle garlic salt, pepper and chili flakes over both sides of the ribs.
  3. Place ribs in a large roast pan, bone side down, cover and roast for 2 hours.
  4. 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.
  5. After the ribs are cooked, drain the grease from the pan then brush the sauce over the ribs.
  6. 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.
  1. 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 World on a Platter

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.

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2 Responses

  1. 01/22/2015

    […] small amount of prep time.  This dish makes the perfect side with either hot Italian sausage or Slow Roasted Baby Back Ribs.  Try pairing it with some cold India Pale […]

  2. 05/12/2018

    […] 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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