Baby Back Ribs with Sweet Chili Barbeque Sauce
Good things come to those who wait and these ribs are worth the wait.
Cut: 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
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).
Bring to a simmer over medium heat, stirring often with a wooden spoon.
Reduce heat to medium low. Cook 5 minutes.
Preheat oven to 300 ˚F 150 ˚C. Remove membrane from the back of the ribs. Season ribs with salt and pepper. Wrap slabs in 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 - 2 hours.
Heat grill to medium-high and lightly brush with oil. Remove ribs from foil and brush with sauce, coating well. Grill until nicely browned, 5 to 6 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