Baby back racks

Baby back racks
  • For the baby back racks
  • 2 racks (about 1.25kg) baby back ribs
  • 1 recipe barbecue sauce, recipe follows
  • Lemon wedges
  • Fresh rosemary sprigs
  • For the barbecue sauce
  • 8 tbsps olive oil
  • 60ml lemon juice
  • 120ml apple cider vinegar
  • 180ml water
  • 3/4 chopped onion
  • 40g light brown sugar
  • 1 tsp salt
  • 45g yellow prepared mustard
  • 180g tomato ketchup
  • 2 tbsps paprika
  • Pinch garlic powder
  • 45g Worcestershire sauce
  • Freshly ground black pepper
Baby back racks:
1) Preheat oven to 180C/Gas 4. Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 120ml of the sauce. Lay the rib pieces meat side down in an 25-by-29cm baking dish. The pieces will overlap slightly. Throw in some lemon wedges and rosemary sprigs.

2) Cover the dish tightly with aluminium foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you griddle them.

3) Preheat an outdoor griddle to medium-high heat. Barbecue the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes.

4) Move the ribs around as they griddle, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5-10 minutes before cutting them into one or two-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.

Barbecue sauce:
Stir all of the ingredients together in a small saucepan. Bring to a simmer and cook until slightly thickened, about 10 minutes. The sauce will keep in the refrigerator, covered, for up to 2 weeks.

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