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Sticky Spicy Baby Back Ribs

These sticky spicy baby back ribs are perfectly sweet and spicy. If you don’t own a grill don’t worry. I give directions for making these in the oven too!

Sticky Spicy Baby Back Ribs by Nutmeg Nanny

These ribs are delicious. They are dry rubbed with a delicious mix of dark brown sugar, paprika, chili powder, smokey cumin and allspice. I let the rub sit on the ribs in the chill chest for approximately three hours.  They were baked and then basted with a delicious homemade sauce. We currently do not have a grill so at the end I threw on the broiler and browned the sauce on the top.

Sticky Spicy Baby Back Ribs by Nutmeg Nanny

 

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Sticky Spicy Baby Back Ribs

Yield: 4 pounds

Ingredients:

For ribs:
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons smoked paprika
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
4 pounds baby back ribs

For sauce:
1 1/2 cups onion, chopped
6 garlic cloves, minced
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
3-1/2 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Source: Epicurious

Directions:

Whisk together brown sugar, salt, and spices in a small bowl.

Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.

Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.

Bring ribs to room temperature, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

If you aren't able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes

 

 

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Sonja Young

Wednesday 2nd of January 2019

Some of the best ribs I have tried!!! My 17 year old daughter made this, she baked it in oven. Best ribs ever!

Cakelaw

Sunday 15th of August 2010

I don't doubt that these ribs are delicious - they look amazing!!! Hope you have a marvellous holiday.

Julie

Friday 6th of August 2010

Definitely drool worthy!

Blond Duck

Wednesday 4th of August 2010

Happy Wednesday!

Alisa

Wednesday 4th of August 2010

That looks really wonderful! I cant wait to try your recipe this weekend.I hope you won't mind, I'd sure love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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