Sally's Recipe of the Week

Sally's Recipe of the Week

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Sally's Recipe Of The Week: Low Slow BBQ Ribs

Low and Slow Barbecue (or Barbeque) Baby Back Ribs
Serves 4

Sorry guys I forgot to tell you what to do with the garlic and sliced onion for the ribs! I included it in bold.

Here is what you need for the Ribs:

2 to 2 1/2 pounds baby back pork ribs (Back membrane removed see directions below)

Olive oil for brushing on ribs

1/2 sliced onion

4 cloves smashed garlic

Kosher salt and fresh black pepper

Here is what you need for the barbecue sauce.

2 TBS olive oil

1/2 cup finely diced onion

1 tsp ground cumin

1 cup ketchup 

2 TBS hot chili sauce (I like Sriracha)

4 TBS brown sugar (if you don't use any hot sauce you may want to dial down on the brown sugar)

2 TBS apple cider vinegar

Salt and ground pepper, to taste

Here is what you need to do to make the ribs.

Preheat your oven to 275.

If the ribs still have the thin membrane covering the back of the rack, remove it. (See how in the notes section below.)

Season both sides of the ribs with salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. Place the onion and garlic on top of the ribs. Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

Here is what you need to do to make the BBQ sauce:

Heat the oil in a saucepan over medium heat. Add the onions season with a little salt and pepper and cook them until they are soft. Add in the cumin and stir for about 30 seconds.

Mix in the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, taste and season with salt as needed. Set aside in preparation for the ribs to finish roasting.

Remove the ribs from the oven and remove the foil and discard the garlic and onion. Then brush both sides with the BBQ sauce, you can reserve any extra to serve at the table. 

Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. ( Don't walk away you don't want the ribs to burn. You can skip this last step if you want.

Removing the Membrane:

Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the back of the rack. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. This makes the ribs more tender, some people leave it on.

Serve with your favorite sides like slaw, baked beans or cornbread! Let's Eat!!

Photo: Getty Images

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