Cooking these baby back ribs, low and slow, with a minimum of ingredients insures great meaty flavor and quality tenderness. Slow Roasted Baby Back Ribs for the WIN!
As much as I enjoy eating baby back ribs, I never order them in restaurants. Ever. I just can’t seem to bring out my cannibal cave-woman side in public. At home, however, all bets are off, and you can find me gnawing on bones with the best of them.
Whenever I see baby back ribs for sale in the market, I make sure to buy a few slabs to keep on hand in the freezer for when our desire for sweet and smoky pork ribs, hits. What makes this recipe so special is that it takes only a small handful of ingredients, and doesn’t require a store bought sauce BBQ sauce that has tons of sugar, and preservatives.
Now if that doesn’t make your mouth water, I don’t know what will!!
The key to keeping these ribs moist and tangy is by liberally brushing them with apple cider vinegar before roasting. Allowing the ribs to sit approximately 30 before roasting allows the vinegar to permeate the meat making it tender and tasty. Once the ribs have had a chance to sit with the vinegar, it’s time to season them with salt, pepper and garlic powder before sliding them into a low, 300-degree oven to roast for 2½ hours. After the initial roast, sprinkle the ribs generously with smoked paprika and return them to the oven to cook for an additional 1½ hours. Just wait until you smell these cooking. You’ll go crazy! But hold on because they get even better!
When I tell you how easy the BBQ sauce is to make, you’re going to fall off your chair. Upon removing the ribs from their second roasting in the oven, spread them liberally with tomato paste (yep, you read that right), and sprinkle them lightly with brown sugar. That’s it!! Crazy, right?
Return the ribs back into the oven for 40 minutes at 300 degrees, and then increase the oven temperature to 425 and cook for an additional 15 minutes which will caramelize the brown sugar just the right amount, making the ribs sticky, and messy. Just the way baby back ribs are supposed to be!
- 2 slabs of pork baby back ribs silver skin removed (or scored through between the bones)
- apple cider vinegar
- salt to taste
- pepper to taste
- garlic powder to taste
- 2 tablespoons smoked paprika
- 4 - 5 tablespoons tomato paste
- 4 - 5 tablespoon brown sugar
Preheat oven to 300 degrees.
Prepare the ribs by removing the silver skin or scoring it between the bones on the underside of the ribs.
Place the ribs on a baking sheet and liberally brush the apple cider vinegar over both sides of the ribs.
Allow the ribs to sit for at least 30 minutes with the vinegar.
Season the ribs with salt, pepper and garlic powder.
Roast the ribs, meat side up, in the oven for 2½ hours.
Remove the ribs from the oven and sprinkle with the smoked paprika.
Return the ribs to the oven for 60 minutes.
Remove the ribs from the oven and increase the oven temperature to 375 degrees.
Slather the tops of the ribs with the tomato taste and sprinkle with brown sugar.
Return the ribs to the oven and roast for an additional 40 minutes.
Serve and enjoy!!
Tools and equipment:
Once you smell these Slow Roasted Baby Back Ribs roasting in the oven, you’re going to think you’ve died and gone to hog heaven. So you’d better be careful or you’ll make a complete pig out of yourself.
My hand painted aprons are perfect for wearing while munching on these Slow Roasted Baby Back Ribs. They’re available in either black or white fabric, and are completely machine washable. Then, if you adjust the strap a wee bit tighter around your neck, presto change-o, you know have an adult bib, for eating your ribs. LOL
If there is ever anything I can paint for you, from fabrics (aprons to flour sack towels), to glassware, please don’t hesitate to contact me or visit my shop on Walaza. Custom orders are always welcome, and I will happily paint and design from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!