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Spicy Glazed Baby Back Ribs

Course: Main Course
Cuisine: American
Keyword: Barbecue, Fall, Ribs
Servings: 5
These ribs are so delicious. They fall off the bone and is sure to be a staple in your home.
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Ingredients

  • 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

Instructions

  • 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 garlic
    Peel 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 glaze
    Set 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 ribs
    Put 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 ribs
    Carefully lift the roasting pan from the oven and place it on a heatproof counter or other surface.
    Brown the ribs
    Using 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 ribs
    To 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.