One of my son’s favourite pork dishes. I actually only cook 2 kinds of pork at home. Either baby backs or roast pork. Hope you enjoy and try this at home.
My apologies for not documenting the rub. 😦 I marinated the ribs last night and didn’t think I was going to blog about it ’til I was about to bake them tonight.
Pria’s Baby Back Rub:
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt (or rock salt)
1 teaspoon cayenne pepper and oregano
1 teaspoon black pepper
Combine all ingredients in a bowl and mix well. Set aside.
Rub both sides of the pork ribs and cover with plastic wrap and stash in the fridge overnight.
Get your ingredients ready for your BBQ sauce.
Heat the oil and add garlic. Do not brown the garlic or it will taste bitter :O Add the tomato paste, ketchup, vinegar (I used apple cider vinegar). Stir to combine.
Add molasses (you can find this in the grocery), dijon mustard and bottled BBQ sauce (I used the Jack Daniels brand)
Bring the sauce to a boil and transfer into a bowl and let cool completely. (Never baste raw meat with hot sauce). Looks like melted chocolate, huh? 😛
Divide the sauce in half. 1st sauce is for basting the raw meat, and the 2nd sauce, for basting the cooked meat, or you can serve it on the side.
Cover your baking dish with foil. This helps for easy clean up and it helps keep the pork tender and juicy while baking. Baste the meat on both sides.
Cover the meat with foil and place in a 350F oven and bake for 1.5-2 hours or until very tender.
When the ribs have reached your preferred tenderness, baste it with some BBQ sauce and increase the your oven temp to 400F. Leave it uncovered at this point. This will help “laquer” your ribs to give it that shiny, glossy and delicious taste. 😛
Bake until BBQ sauce has somewhat set. Serve with potatoes and corn. Yuuuuumm-Y 😀
The boys of the night- Andrew’s first bite… Nom..Nom..Nom.. Pat was here and allowed me to take a photo of him…. well, of his back, that is. Thanks Patsarap. =)
Pria’s Baby Back Ribs:
2 slabs baby back ribs
1 recipe Pria’s rib rub (seen on the top of this post)
3 tbsp oil
3 cloves garlic, minced and smashed
2 tbsp tomato paste
2 tbsp molases
1/2 cup ketchup
3 tbsp apple cider vinegar
1 tsp dijon mustard
1/2 cup bottled BBq sauce (Jack Daniel’s BBQ sauce)
“Food nourishes the body as God’s Word nourishes the soul”
Purpose Driven Chef 
Yummy!
Pria! Omgosh! That looks sooooo good!
Thanks Sands! Give it a try and let me know what you think =)
Looks devilishly good..what to make for dinner tonight is settled.
Darn…. this looks really good!
Hi!Saw the link to this recipe via Heart-to-heart and baked this last Sunday. We have a well loved recipe for baby back but gave yours a try and well, my family loved it:)Served it with mashed potatoes and corn/carrots/green peas. Really yum;) However, i did not put a foil on the baking pan and instead lightly coated it with oil (as I do with my old recipe) but covered the top with foil. Does the bottom part of the pan really turn sort of burnt? Not the meat exactly, but the area around the meat. Anyway, thank you, thank you. Will try your squash soup next week. cheers 🙂
Hi Olive! Thanks for posting. I am so happy you and your family enjoyed the dish. As for the burnt part on the bottom, It’s really best to cover the ribs with aluminum foil (top and bottom) because of the sugar content in the sauce. As it continues to cook, the sugars start to caramelize and you get the “burnt bottom” on the pan. Aluminum foil is great for easy clean up after cooking as well.:) Happy cooking 😀
the dish looks pretty good! may i just ask where you were able to buy the whole slabs of baby backs you have there. thank you, 🙂