Ingredients Jump to Instructions ↓

  1. 2 Racks lean baby back ribs - (1 1/2 lbs ea)

  2. 2 teaspoons 10ml Chili powder

  3. 2 teaspoons 10ml Light brown sugar

  4. 2 teaspoons 10ml Coarse salt - to taste Freshly-ground black pepper - to taste

  5. 1 cup 237ml Bottled barbecue sauce

  6. 1/3 cup 20g / 0.7oz Chopped red onion

  7. 1/3 cup 78ml Water

  8. 1 tablespoon 15ml Pureed chipotle peppers in adobo sauce

  9. 1 tablespoon 15ml Light brown sugar - (to 2)

  10. 1 to 2 tspns lemon juice, Depending on sweetness of barbecue sauce

  11. 1/2 teaspoon 2 1/2ml Ground cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 375 degrees. Trim ribs of excess fat, rinse and blot dry. Arrange the ribs, rounded-side up, in a single layer on a rack in a shallow roasting pan. Roast, uncovered, 30 minutes. Combine the chili powder, 2 teaspoons brown sugar, salt and pepper to taste in a small dish. Remove the ribs from the oven and sprinkle the chili mixture on both sides, rubbing the mixture in. Continue to roast the ribs, rounded-side down, for 20 minutes. Use tongs to turn. Roast 10 minutes longer. Meanwhile, bring the barbecue sauce, onion, water, pureed chipotles, 1 to 2 tablespoons brown sugar or lemon juice and cumin to a boil; reduce the temperature and simmer, uncovered, 10 minutes. After the ribs are cooked, cut into 2-rib portions; place in a large shallow casserole. While the ribs and barbecue sauce are hot, pour all but 1/2 cup of the barbecue sauce over the ribs. Brush the sauce on both sides. (This can be made a day ahead, cooled and refrigerated, well covered. Chill reserved sauce separately.) Bake the ribs, rounded-side up, covered with foil, at 350 degrees for 30 minutes. Uncover; bake about 20 to 30 minutes longer. Serve hot; pass the remaining sauce separately. This recipe yields 4 servings. Each serving: 515 calories; 1,306 mg sodium; 137 mg cholesterol; 36 grams fat; 13 grams saturated fat; 12 grams carbohydrates; 34 grams protein; 1.46 grams fiber.


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