“A Cow, A Pig, A Chicken Walks Into A Grill. End of Story,”
Let’s Blog Over Baby Back Ribs…
Let’s just agree that barbecue is both love and happiness. Acquire some ribs, heat an oven, and the magic begins. This is a favorite in my household and I’ll definitely be making these delicious ribs throughout the fall.
Spicy Glazed Baby Back Ribs
- 1 lg Lemon
- 1 cup Ketchup I use Whataburger Spicy Ketchup
- 2 tbsp Honey
- 1 ½ tbsp Worcestershire sauce
- 1 tbsp Unsalted Butter
- ¾ tsp Ground Ginger
- ¾ tsp Ground Coriander
- ¾ tsp Dark Brown Sugar
- ½ tsp Red Pepper Flakes
- 2 lg Garlic Clove
- 2 racks (lbs) Baby Back Ribs
- Put the lemon on a cutting board. Using a sharp knife, cut the lemon in half crosswise. Twist the lemon halves over the cone of a citrus juicer to juice it. Pick out the seeds, measure out 3 tablespoons juice, and then pour it into a small saucepan.Add the ketchup, honey, Worcestershire sauce, butter, ginger and coriander, brown sugar, and red pepper flakes to the saucepan.
- Chop the garlicPeel off the skin and throw it away. Using the knife, chop the garlic into tiny pieces. Add the garlic pieces to the saucepan.
- Boil the glazeSet the saucepan over medium heat and bring the ketchup mixture to a boil, stirring constantly with a wooden spoon. Turn off the heat.
- Coat and cook the ribsPut the ribs in the foil-lined roasting pan. Pour the glaze over the ribs, turning the ribs to coat both sides with the glaze. Arrange the ribs meaty side up.Cover the roasting pan tightly with another layer of aluminum foil, put it in the oven and bake for 1 hour.
- Remove the ribsCarefully lift the roasting pan from the oven and place it on a heatproof counter or other surface.Brown the ribsUsing the tongs, carefully pull back the aluminum foil from the roasting pan. Throw away the foil. Bake the ribs until they are browned and the meat is very tender, about 1 hour more.
- Separate the ribsTo serve, let the ribs cool in the pan for 5 to 10 minutes. Using the tongs, transfer the rib racks to a cutting board. Holding the ribs steady with a meat fork, use a knife to slice between the bones and separate the individual ribs.