Spicy and Sticky Baby Back Ribs

Lynnda Cloutier


Sweet smoked paprika makes these ribs special.

pinch tips: Flour, Eggs & Breading Techniques




1 cup dark brown sugar
3 tbsp. kosher salt
1 tbsp. dry mustard
1 tbsp. ground fennel
1 tbsp. freshly ground black pepper
1 tbsp. cayenne pepper
1 tbsp. sweet smoked paprika
4 racks baby back ribs, about 2 1/2 lbs. each, membrane removed from underside of each rack
1 tbsp. unsalted butter
1 small onion, minced
3 garlic cloves, minced
1 1/2 tsp. dried thyme
1 cup ketchup
1 cup cider vinegar
1 cup beef broth
1/4 cup hot sauce
1/4 cup worcestershire sauce
2 tbsp. unsulfured molasses

Directions Step-By-Step

In small bowl, mix brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight. Preheat oven to 250. Pour off any liquid on the baking sheets, cover ribs with foil and roast for about 3 hours until meat is tender but not falling off the bone. Pour off any liquid on the baking sheets. Meanwhile, in pan, melt butter. Add the onion, garlic, and thyme and cook over moderate heat until onion is softened, about 5 minutes. Add ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally until thickened, about 30 minutes. Preheat broiler and position a rack 10 inches from heat. Brush ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce until well browned and crispy in spots. Transfer ribs to a work surface and let rest for 5 minutes. Cut in between bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side. To make ahead, the roasted ribs and the barbecue sauce can be refrigerated separately for up to 4 days. Return them both to room temperature and broil ribs just before serving. Serves 6 to 8
Food and Wine

About this Recipe

Course/Dish: Pork, Ribs