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Spicy Baby Back Ribs

Prep Time4 hours 15 minutes
Cook Time3 hours 10 minutes
Total Time7 hours 25 minutes
Course: Main Course, Dinner
Cuisine: American
Servings: 6 -8 people
Author: Gaby Dalkin

Ingredients

  • ½ cup dark brown sugar
  • 2 tablespoons kosher salt
  • ½ tablespoon dry mustard
  • ½ tablespoon garlic powder
  • ½ tablespoon freshly ground black pepper
  • ½ tablespoon cayenne pepper
  • ½ tablespoon smoked paprika
  • 2 racks baby back ribs about 2 ½ pounds each, membrane removed from the underside of each rack

For the sauce

  • 1 tablespoon unsalted butter
  • 1 small onion minced
  • 3 garlic cloves minced
  • 1 ½ teaspoons dried thyme
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1 cup beef broth
  • ¼ cup Original Cholula Hot Sauce
  • ¼ cup Worcestershire sauce
  • 2 tablespoons molasses
  • Sliced green onions

Instructions

  • In a small bowl, combine the brown sugar, salt, mustard, garlic powder, black pepper, cayenne and paprika. On 2 baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it into the ribs. Cover with foil and refrigerate for at least 4 hours, overnight if possible.
  • Preheat the oven to 250 degrees F. Keep the ribs covered in foil and roast for 3 hours, until the meat is super tender but not falling off the bone. Remove from the oven and pour off any liquid on the baking sheets.
  • While the ribs are cooking, make the BBQ sauce. in a saucepan, melt the butter over medium high heat. Add the onion, garlic and thyme and cook over medium heat until the onion is translucent, about 5 minutes. Add the ketchup, vinegar, beef broth, Ccholula Hot Sauce, Worcestershire sauce and molasses and bring to a boil. Reduce to a simmer, and stir occasionally, until thick, about 30 minutes. Remove from the heat and set aside.
  • Preheat the broiler or BBQ. Brush the ribs liberally with the barbecue sauce and broil or grill for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a clean cutting board and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side and garnish with green onions