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Epicurious

Barbecue Ribs

I love these ribs—they’re better than real BBQ for two reasons: (1) They ring in at one-third the calories and fat of the original, and (2) you can make them easily at home in your oven and enjoy BBQ even when it’s raining, or too hot, or too cold, or the mosquitoes are out in droves.

Recipe information

  • Yield

    serves 4

Ingredients

1 rack baby back ribs (1 1/2 to 1 3/4 pounds), trimmed of all visible fat
Salt and freshly ground black pepper
1 tablespoon smoked paprika
2 tablespoons liquid smoke, such as Stubb’s
3/4 cup reduced-sugar ketchup, such as Heinz
3 tablespoons red wine vinegar
1 large Vidalia onion, roughly chopped
12 garlic cloves, roughly chopped

Preparation

  1. Step 1

    Preheat the oven to 425˚F. Lay a 2-foot-long piece of aluminium foil on a baking sheet, and set it aside.

    Step 2

    Cut the rib rack in half; season it generously with salt and pepper. Place the ribs on the prepared baking sheet.

    Step 3

    In a medium bowl, combine the paprika, liquid smoke, ketchup, and red wine vinegar. Pour the sauce over the meat, turning to coat it completely. Scatter the onions and garlic over the sauce. Place another piece of foil on top, and fold up the edges of the foil to make a tightly sealed package. Roast the ribs for 30 minutes.

    Step 4

    Reduce the heat to 275˚F, and bake until the meat is tender, about 1 hour.

    Step 5

    Slicing in between the bones, cut the ribs into 4 portions, and serve.

  2. nutrition information

    Step 6

    Fat: 68g (before), 17.3g (after)

    Step 7

    Calories: 990 (before), 330 (after)

    Step 8

    Protein: 28g

    Step 9

    Carbohydrates: 13g

    Step 10

    Cholesterol: 87mg

    Step 11

    Fiber: 2g

    Step 12

    Sodium: 328mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsRibsAmericanBaby Back RibPork RibPorkMeatMainDinnerGluten FreeNut FreeRoastMemorial DayCookbooks
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