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Epicurious

Pork Ribs with Barbecue Sauce

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

2 slabs baby-back pork ribs (1 to 1 1/2 pounds each)
Coarse salt and freshly ground pepper
Vegetable oil, for grill
1/2 cup Barbecue Sauce, plus more for serving

Barbecue Sauce

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon crushed red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1 cup Worcestershire sauce
1 cup apple-cider vinegar
1 tablespoon unsulfured molasses
1/4 teaspoon freshly ground pepper
(makes 3 cups)

Preparation

  1. 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.

  2. 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.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsRibsPork RibPorkMeatBaby Back RibMainDinnerNut FreeGluten FreeDairy FreeGrillingLabor DayCookbooks
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