the Bone Oven-Baked Ribs \ud83d\udc4c\ud83d\udc4c<\/p>\n
You Will Need<\/p>\n
Ribs<\/p>\n
2 to 2 1\/2 pounds baby back pork ribs<\/p>\n
Salt and black pepper<\/p>\n
Sweet and Spicy Barbecue Sauce<\/p>\n
1 tablespoon olive oil<\/p>\n
1\/4 cup finely diced onion<\/p>\n
1\/2 teaspoon ground cumin<\/p>\n
1\/2 cup ketchup, try our homemade ketchup recipe<\/p>\n
1 tablespoon hot chili sauce (suggestion Sriracha)<\/p>\n
2 tablespoons light brown sugar<\/p>\n
1 tablespoon apple cider vinegar<\/p>\n
Salt and ground pepper, to taste<\/p>\n
Directions<\/p>\n
Prepare Ribs<\/p>\n
Heat oven to 275\u00b0 Fahrenheit (135C).<\/p>\n
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.<\/p>\n
Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).<\/p>\n
Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 \u00bd to 3 \u00bd hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.<\/p>\n
Make Barbecue Sauce<\/p>\n
While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.<\/p>\n
Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds<\/p>\n
Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.<\/p>\n
To Finish<\/p>\n
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.<\/p>\n
Optional: Move an oven rack near 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. (Keep a close eye on the ribs while they broil so the sauce does not burn.)<\/p>\n
Storing and Reheating<\/p>\n
Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.<\/p>\n
To reheat the ribs, wrap in foil or parchment paper and place into a 300\u00b0F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that\u2019s been warmed over the ribs before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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