Try out the baby back rib recipe today! A backyard barbecue classic is sure to satisfy the whole family!
Prep time 15 Min | Cook Time 3 Hr | Serves 4
Ingredients
- 2 to 2 1/2 lbs. baby back pork ribs
- Salt and black pepper
- 1 tbsp olive oil
- 1/4 cup finely diced onion
- 1/2 tsp ground cumin
- 1/2 cup ketchup
- 1 tbsp hot chili sauce (suggestion Sriracha)
- 2 tbsp light brown sugar
- 1 tbsp apple cider vinegar
Directions
- Heat oven to 275° Fahrenheit.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then, cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Finally, it’s time to enjoy!