Get ready for a frontier feast
With about 800 residents, Greenwood, BC 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 frontier feast. 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.
Slow Roast Baby Back 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
- 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.
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