Slow Roast Baby Back Ribs
These tender baby back ribs are slow roasted, then coated with a "competition-ready" homemade barbecue sauce.
Servings 6
Calories 560kcal
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
- 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
Instructions
- Preheat oven to 275°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 2-2½ hours (until tender).
- Meanwhile, prepare your desired sauce. For the home made, bring all ingredients to a boil, then simmer for about 30-40 minutes, uncovered to allow the sauce to thicken.
- Return ribs to the oven and slow roast (bone side up), covered for another 40-50 minutes.
- Cover and return to ribs to the oven and increase the heat a bit, to around 325℉ and roast for another 40 to 50 minutes.
- Remove from the oven and serve.
Notes
Suggested sides include: french fries, coleslaw, potato salad or baked beans.