Sticky Oven Ribs with Smokey Roasted Sweet Potatoes

By KimChi381

Flavour builds up in layers on these meaty back ribs, which are the equal of any ribs fresh off a BBQ. Powdered forms of onion and garlic, rather than fresh, are better in rubs. Ratchet up spicy heat by using the greater amount of cayenne (however, more than 2 tsp/10mL takes spiciness into a suicide range). Smokey Roasted Sweet potatoes (recipe follows) are a deliciously caramelized accompaniment and can be made in teh oven at the same time.

Ingredients

• BRAISE
• 2 rakcs meaty pork back ribs, together about 4 to 5 lbs (2 to 2.2kg)
• 1 cup (250mL) chicken broth or stock
• RUB
• 1 tbsp (15mL) onion powder
• 2 tsp (10mL) each of paprika and garlic powder
• 1 to 2 tsp (5 to 10mL) cayenne
• 1 tsp (5mL) freshly ground black pepper
• 1 tsp (5mL) salt
• SLATHER
• 1/2 cup (125mL) fancy molasses
• 1/2 cup (125mL) ketchup
• 2 large garlic cloves, minced
• 1.5 tsp (7mL) Dijon mustard
• 1 tbsp (15mL) cider vinegar

Details

Servings 6

Preparation

Step 1

1. Arrange rack to centre; preheat oven to 375F (190C).

2. Cut racks into sections, usually halves, to fit in a single layer in a 10 x 15 inch (4L) dish or large roasting pan or oven-broiling pan bottom. Arrange meaty-side down. Pour broth over ribs; snugly cover dish with aluminum foil. Bake 1 hour.

3. Remove ribs from pan to cool; drain off all pan juices. Ribs can be made ahead to this point, covered and promptly refrigerated for up to 2 days. (save strained juices, covered in refrigerator or freezer. Use to add excellent flavour to roast pork gravy, spaghetti sauce or lentil soup).

4. Line a large baking pan (with sides) with foil for easy cleanup. Increase oven temperature to 425F (220C).
5. Stir rub ingredients together. Dry ribs with paper towels. Sprinkle and press spices into meaty areas, putting only a slight amount on the bony side. Now turn bony-side up to easily cut into single ribs.

6. Prop meaty-side single ribs against each other in foil-lined pan. Bake uncovered for 30 to 35 mins (15 to 20 mins longer if ribs have been refrigerated) or until sizzling and browned. Drain fat from pan.

7. Meanwhile, stir molasses with ketchup, garlic, mustard and vinegar. Slather meaty tops with a third of sauce. Bake ribs, uncovered, for 5 mins. Then turn ribs on side and baste again; bake 5 mins. Finally turn ribs to other side and baste with remaining sauce; bake 5 mins or until glazed.

8. Pile onto a heated platter. Serve with Smokey Roasted Sweet Potatoes, cooling coleslaw and lots of napkin!


SMOKEY ROASTED SWEET POTATOES

1. While ribs are braising in oven, cut 3 to 4 large unpeeled sweet potatoes into 8 wedges, lengthwise. Place potato wedges and 3 tbsp (45mL) peanut oil in a large mixing bowl; turn potatoes until coated with oil. Place skin-side down on a rack on top of a baking tray placed low in 375F (190C) oven with ribs for 30 minutes.

2. Remove from oven; let stand while ribs finish braising (Potatoes can be covered nad refrigerated for up to 2 days). When ready to proceed, place oven rack on highest position.

3. Turn wedges on side, still on rack, and bake 15 mins in 425F (220C) oven (about 10 mins longer for chilled potatoes). Turn potatoes to other side. Bake 15 mins or until richly browned inspots. Sprinkle wiht pinches of smoked salt; serve right away.