Bad-to-the-Bone Ribs

September 28, 2012

Bad-to-the-Bone Ribs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    racks (5-6 lbs total) pork back ribs

  • 3

    tbsp sweet paprika

  • 1

    tbsp plus 1 tsp onion powder

  • tsp salt

  • ¼

    tsp pepper

  • 1

    tbsp unsalted butter

  • 1

    head garlic, cloves removed, peeled and minced

  • cups ketchup

  • ¼

    cup honey

  • 2

    tbsp molasses

  • 2

    tbsp Worcestershire sauce

  • 1

    tbsp cider vinegar

  • 1

    tbsp Dijon mustard

Directions

*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


Nutrition

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