Baby Back Ribs
Tender pork ribs glazed with a swappable sauce base of honey, molasses, or fruit reductions. Slow-cooked until meat pulls cleanly from bone, finished with caramelized glaze.
Ingredients
Method
Preheat oven to 275°F. Pat pork ribs dry with paper towels and place on a rimmed baking sheet lined with foil.
In a small bowl, combine paprika, brown sugar, black pepper, salt, and onion powder. Rub mixture evenly over both sides of the ribs.
Cover ribs tightly with foil. Bake for 2 hours until meat begins to pull away from bones.
While ribs cook, whisk together honey, ketchup, apple cider vinegar, and minced garlic in a small saucepan. Heat over low until combined, about 2 minutes; set aside.
Remove foil from ribs and brush glaze evenly over both sides. Return to oven uncovered and bake 30 minutes.
Brush ribs with remaining glaze and bake 10–15 minutes more until sauce is caramelized and ribs reach 190–203°F at the thickest part.
Let ribs rest 5 minutes. Cut between bones and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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