Small and lean baby-back ribs are a quick-cooking (and very tender) alternative to spare ribs. If desired, coat them with your favorite spice rub before baking. Serve the ribs with any of the potato side dishes on page 284 or steamed corn on the cob.
Recipe information
Yield
serves 4
Ingredients
Barbecue Sauce
Preparation
Step 1
Preheat oven to 400°F. Season ribs all over with salt and pepper. Stack slabs on a large piece of heavy-duty aluminum foil; seal tightly, and place on a rimmed baking sheet. Cook until meat is fork-tender, about 1 1/2 hours.
Step 2
Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Remove ribs from foil; brush with sauce, coating rounded side well. Grill until nicely browned, turning once, 3 to 4 minutes. Serve with additional sauce on the side.
Barbecue Sauce
Step 3
In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook, stirring, 30 seconds.
Step 4
Reduce heat to medium-low; stir in brown sugar, ketchup, Worcestershire, vinegar, molasses, and pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes. Use immediately, or let cool completely before transferring to an airtight container and refrigerating up to 1 month. Reheat gently before serving.
