jamie Beecham


This time change has me sluggish and lazy.
It is so wet outside and I have really wanted to grill baby back ribs out but just can't.
I have a Rival Convection Roaster so I took it out and put all my ingredients inside, place the lid on and let it cook slow for 6 hours.

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★★★★★ 1 vote
15 Min
6 Hr
Convection Oven


3 slabs of baby back ribs
chopped sweet onion
whole garlic crushed
1 Tbsp
dry mustard
1 Tbsp
celery salt
1 Tbsp
crushed red pepper flakes
4 Tbsp
sriracha chile sauce
15 oz. can of tomatoe sauce
1 c
brown sugar
2 c
apple cider vinegar
3 Tbsp
lemon juice
1 c
worcestershire sauce
3 c
salt and pepper to taste


Step 1 Direction Photo

1Wash my pork ribs and clean the thick white skin off
Place the ribs into the roaster.
I added all the ingredients to the cooker except the ketchup

Step 2 Direction Photo

2Peeled and sliced a whole sweet onion and place on top the ribs. Peeled the garlic and crushed and sliced, added to the ribs.

Step 3 Direction Photo

3Let cook on 300 degrees for about 6 hours. You just will have to make sure your ribs are done for your type of cooker. This one is a convection cooker and uses the steam to help tender while cooking.

Step 4 Direction Photo

4When the ribs were ready I lifted them out of the cooker and set aside.
Removed the rack and added the 3 cups of ketchup to the cooker and stirred in to make sure it was combined and thick. You may have to judge how much ketchup to use according to how much liquid you have in reserve.

Step 5 Direction Photo

5When the sauce has thickend add the ribs back into it and pour over with a spoon and let heat through about 15 more minutes.

Step 6 Direction Photo

6Plate up and serve. Moist and tender

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Hashtags: #moist, #tender