Baby Back Ribs with Sweet Chili Barbeque Sauce

Good things come to those who wait and these ribs are worth the wait.

 Pork ribs
 

Cut: Pork Ribs
Prep Time: 5 minutes

Cook Time: 1 hour 45 minutes
Number of Servings: 4

 

Ingredients

  • 1 – 28 oz (796 mL) can no-salt-added crushed tomatoes
  • 1/3 cup (75 mL) packed brown sugar
  • 1/3 cup (75 mL) apple cider vinegar
  • 1/4 cup (60 mL) molasses
  • 2 Tbsp (30 mL) soy sauce
  • 2 Tbsp (30 mL) Worcestershire sauce
  • 2 Tbsp (30 mL) dry mustard
  • 2 Tbsp (30 mL) Dijon mustard
  • 2 tsp (10 mL) chili powder
  • 1/2 tsp (2 mL) smoked or regular paprika
  • 1/2 tsp (2 mL) garlic powder
  • 1/2 tsp (2 mL) onion powder
  • 1/4 tsp (1 mL) black pepper
  • 1/8 tsp (0.5 mL) cayenne pepper (optional)
     
  • 2 slabs (about 1 - 1 1/2 lbs each) baby-back pork ribs
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper

Garnish

  • 1/2 Tbsp (7 mL) sesame seeds
  • 2 green onions, chopped

Directions

  1. In stainless steel or enamel pot, combine tomatoes, sugar, vinegar, molasses, soy sauce, Worcestershire sauce, mustards, chili powder, paprika, garlic powder, onion powder, black pepper and cayenne pepper (if desired).
  2. Bring to a simmer over medium heat, stirring often with a wooden spoon.
  3. Reduce heat to medium low. Cook 5 minutes.
  4. Preheat oven to 400 ˚F 200 ˚C. Season ribs with salt and pepper. Wrap slabs on a large piece of heavy-duty foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours.
  5. Heat grill to medium-high and lightly brush with oil. Remove ribs from foil and brush with sauce, coating well. Grill until nicely browned, 3 to 4 minutes. Sprinkle with green onion, sesame seed and serve with more sauce.

 

Note: Remainder of barbeque sauce can be put into a glass jar and stored in the refrigerator for up to 1 week.

Nutritional Analysis

 

YIELD:

4 servings.
 

SERVING SIZE:

1 /2 slab.

Per Serving
Calories 720
Total Fat 34 g
Saturated Fat 12 g
Cholesterol 145 mg
Carbohydrates 60 g
Fiber 5 g
Sugars 44 g
Protein 43 g
Sodium 1950 mg
Potassium 353 mg
 

Source: Recipe adapted from spreadthemustard.com