https://www.cutoutandkeep.net/projects/baby-back-ribs • Posted by Emily Ellyn
These Baby Back Ribs are juicy, tender and fall-of-the-bone-tender ribs that are slathered in delicious sticky home-made barbecue sauce with a kick of garlic and fire-roasted tomatoes (B-B-Q Marinade recipe: HERE)! These pork ribs are a no-fail, easy, pop-in the oven, hands-down family favorite that you will add to your next barbecue line-up
These Baby Back Ribs are juicy, tender and fall-of-the-bone-tender ribs that are slathered in delicious sticky home-made barbecue sauce with a kick of garlic and fire-roasted tomatoes (B-B-Q Marinade recipe: HERE)! These pork ribs are a no-fail, easy, pop-in the oven, hands-down family favorite that you will add to your next barbecue line-up
Preheat oven to 350° F. Peel off the tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or shallow roasting pan lined with foil. Make the rub by mixing together garlic powder, onion powder, paprika, salt, pepper, cumin, and chili powder. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs, covering both sides. Cover with foil and bake for 2 hours. While the ribs make Bar-B-Q Marinade (Recipe Below), or if in a pinch substitute with favorite ready-made sauce. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture. Increase oven temperature to 460°F. Return ribs to the oven, uncovered, and bake for an additional 10 minutes. Then turn the oven up to broil (or, finish on a hot grill) on high and heat to lightly char and caramelize the edges, about 4 minutes. Rest for 10 minutes before slicing, and then dig in and ENJOY! Bar-B-Q Marinade: Preheat grill or oven to medium-high heat (400°F – 450°F). In a large cast iron skillet, warm oil until sizzling hot then add tomatoes, onion, garlic, and rosemary, and season with salt and pepper. Cook on medium-high heat with lid closed until tomatoes are blistered, garlic is fork-tender and the backyard smells good enough to eat, about 15 minutes! Open grill and work from grill or move skillet to stovetop. First, remove large pieces of rosemary. Next, add tomato paste to skillet, stirring continually until heated through, about 3 minutes. Then, add orange juice and zest to deglaze the pan, lifting the caramelized tomato bits from the bottom. Add remaining ingredients to the pan, stirring to thoroughly incorporate. Allow to cook until mixture is thick and bubbly. Remove from heat, puree with a stick blender or carefully pour into a blender and blend until smooth. Taste, and adjust seasonings as desire. Pour over meat and vegetables for a marinade before BBQ-ing or grilling, or serve as a sauce to your favorite grilled dishes.