Baby Got Back Ribs
January 15, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (487 g)
- Calories 912.2
- Total Fat - 42.3 g
- Saturated Fat - 8.4 g
- Cholesterol - 259 mg
- Sodium - 1560.3 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 1.7 g
- Sugars - 46.6 g
- Protein - 69.3 g
- Calcium - 124.1 mg
- Iron - 4.4 mg
- Vitamin C - 4.3 mg
- Thiamin - 1.4 mg
Preheat the oven to 150C with a rack in the middle position.
Line a baking sheet with two layers of aluminium foil and set aside.
In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt and cayenne.
Apply the rub to the ribs, coating both sides and wrap each rack in aluminium foil and place on the prepared baking sheet in a single layers.
Place the ribs in the oven and roast for 1 1/2 to 2 hours, testing at 1 1/2 hours for doneness.
The meat is ready when it is tender and easy to pull away from the bone.
Remove the ribs from the oven and carefully discard any pork juices from the pan.
Leave the racks wrapped and set aside.
Preheat the grill/broiler to its highest setting, with a rack in the top position.
Unwrap the ribs and brush the top side with a thick layer of barbecue sauce.
Place the ribs under the grill/broiler for about 10 minutes, or until deep brown.
Remove the ribs and let rest, covered, for 10 minutes.
Cut the racks into 2 rib portions and serve warm with white bread, extra barbecue sauce on the side and lots of napkins.
To make the barbecue sauce, while the pork ribs cook - in a small bowl, stir together the jam, ktchup, Worcestershire sauce, mustard, vinegar and red pepper flakes.
Tips & Variations
No special items needed.