Slow Roasted Baby Back Ribs (Oven and Grill Method)
These baby back ribs roast slowly until tender, then get a sticky finish of tomato paste and brown sugar. Apple cider vinegar and smoked paprika add tangy, smoky flavor without bottled barbecue sauce.
Servings: 6 servings
Calories: 476kcal
Equipment
- pastry brush for brushing the apple cider vinegar onto the ribs
- paper towels optional for removing the silver skin
- paring knife optional
- can opener for tomato paste
- silicone spatula for spreading the tomato paste
- fire bricks optional for using the outdoor grill
- disposable aluminum foil trays optional
- kitchen timer optional
Ingredients
- 2 slabs baby back ribs silver skin removed (OR scored through between the bones)
- 3 tablespoons apple cider vinegar divided
- 3 teaspoons salt divided
- 2 teaspoon pepper divided
- 2 teaspoons garlic powder divided
- 2 tablespoons smoked paprika divided
- 4 tablespoons tomato paste divided
- 4 tablespoon brown sugar divided
Instructions
- Preheat oven to 300-degrees Fahrenheit (150 degree Celsius).
- 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 (covered with foil) and liberally brush the apple cider vinegar on both sides of each slab of ribs.
- Season both sides of each slab of ribs with salt, pepper, garlic powder, and smoked paprika
- Allow the ribs to sit for at least 30-45 minutes to marinate at room temperature.
- Place the ribs to the oven to cook for 3-3½ hours at 300 degrees Fahrenheit (150 degree Celsius).
- Increase the oven temperature to 350 degrees F (175 C) and continue cooking the ribs for an additional 30 minutes.
- Remove the ribs from the oven and slather each rib evenly with the tomato paste and an even sprinkling of brown sugar.
- Return the ribs to the oven and roast for an additional 30 minutes, or until the ribs reach an internal temperature of 190-degrees on an instant read meat thermometer, and the brown sugar is caramelized and sticky.
Allow the ribs to sit covered for 10-15 minutes before serving.
Video
Notes
Prepare these baby back ribs using the OUTDOOR GRILL METHOD: preheat the grill to medium (300 degree F) heat.
Note - placing two bricks on the grill grates at this point is a great way to turn the outdoor grill into an outdoor oven. By placing the baking sheet on top of the bricks it is a great way to turn your outdoor grill into an outdoor oven.
- Once the apple cider vinegar has been allowed to sit on the ribs for 30 minutes, season them with salt, pepper, garlic powder, and smoked paprika.
- Place 2 fire bricks (per baking sheet or pan) onto the grill grate.
- Preheat the grill to a medium/low heat (approximately 300 degrees) by using an internal grill thermometer.
- Wrap a baking sheet (2 baking sheets if you're making more than one slab of ribs) entirely with aluminum foil. This prevents the bottom of the baking sheet from becoming black from soot, and also aids in easier cleanup when cooking is finished. OR use disposable 13 x 9 aluminum foil trays.
- Place the ribs, bone side down onto the foil covered baking sheets and place the the baking sheets onto the fire bricks inside the grill. This will prevent the ribs from being too close to the fire and burning.
- Cover the grill and allow the ribs to cook for 3 hours.
- Cover the grill again and continue cooking the ribs for an additional 30 minutes, checking occasionally for flair-ups.
- Remove the ribs from the grill, place them on a baking sheet covered with foil, and close the grill cover (to keep the heat inside).
- Return the ribs to the grill (baking sheet and all), and cook for an additional 90 minutes, or until the ribs reach an internal temperature of 190-degrees, and the meat has shrunk considerably away from the bones.
- Spread the top of the ribs evenly with the tomato paste, and brown sugar.
- Place the ribs back on the grill and cook for an additional 30 minutes.
- Allow the ribs to rest, covered, for 10-15 minutes before serving.
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 12g | Protein: 37g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 1416mg | Potassium: 665mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1357IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg
