Bad-to-the-Bone Ribs

By Hollister1121

Ingredients

• 2 racks (5-6 lbs total) pork back ribs
• 3 tbsp sweet paprika
• 1 tbsp plus 1 tsp onion powder
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp unsalted butter
• 1 head garlic, cloves removed, peeled and minced
• 1 1/4 cups ketchup
• 1/4 cup honey
• 2 tbsp molasses
• 2 tbsp Worcestershire sauce
• 1 tbsp cider vinegar
• 1 tbsp Dijon mustard

Details

Servings 8
Preparation time 10mins
Cooking time 245mins

Preparation

Step 1

*Pat ribs dry with paper towels. Combine paprika, 1 tbsp of the onion powder, the salt and pepper in a small bowl. Rub unto both sides of ribs. Place meaty side up on a baking sheet fitted with a wire rack. Cover tightly with aluminum foil and refrigerate overnight.

*Heat oven to 300F. Transfer foil-wrapped ribs directly to oven and bake at 300F for 3 to 3 1/2 hours or until fork-tender.

*Meanwhile, melt butter in a small pot over medium-low heat. Add garlic and cook 2 minutes or until softened. Stir in ketchup, honey, molasses, Worcestershire, vinegar, mustard and remaining 1 tsp onion powder. Simmer 15 minutes until sauce thickens. Cover and set aside (see note below).

*Remove ribs from oven. Increase temperature to 400F. Remove foil and brush ribs with 1 cup of the sauce. Return to oven, uncovered, and bake at 400F for 10 to 15 minutes until sauce is bubbly.

*Slice ribs and serve with remaining sauce alongside.

**Note: Sauce can be made a day ahead and refrigerated. Yield is approx. 1 2/3 cups.**

Per Rib: 272 calories, 20g fat, 14g protein, 343mg sodium