Chili-Roasted Baby Backs with Homemade BBQ Sauce

June 14, 2012 by andrea | Filed under Kid-friendly, Main Dish, Pork, Recipes.

Looking for something special to make on Father’s Day? Look no further than this recipe for Chili-Roasted Baby Backs with Homemade Barbecue Sauce. Dang, they’re good! The bad photo doesn’t do them justice (I was in a hurry to get them on the table).

Also, don’t skip the steps of making the homemade sauce…it’s easy to make, rich and tangy (with a little heat from warm spices), and worth the extra effort!  And since you bake these ribs, you don’t even need to have a grill (although you could finish them on the grill once you sauce them).

My family LOVES ribs! Husband and our boys always request them for their birthday dinners and other special occasions. Recently, one of them asked with the sweetest of voices, “Mom, when can we have ribs again?” Then the other boy chimed in with hearty agreement. With those two precious faces and big brown eyes looking up at me, I melted and made these Chili-Roasted Baby Backs the next day. Enjoy!

Chili-Roasted Baby Backs with Homemade Barbecue Sauce
-recipe from Sunday Roasts by Betty Rosbottom

These baby back ribs are rubbed with a trio of peppers (chili powder, chipotle chili powder, and black pepper) along with other seasonings, then roasted for a couple of hours. During their last minutes in the oven, the ribs are brushed with a rich, dark barbecue sauce. When done, the glistening ribs have great depth of flavor and are tender to the bone. Plan on eating them with your fingers with plenty of napkins nearby! Serves 6 – 8.

4 baby back rib racks, about 2 to 2 1/2 lb each
1/2 cup cider vinegar
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon light brown sugar
1 1/2 teaspoons garlic salt
1 teaspoon chipotle chili powder
1/2 teaspoon freshly ground black pepper
Homemade Barbecue Sauce (recipe follows)

With a sharp knife, score (making long slashes about 1″ apart) the white membrane on the underside of the ribs. Place the ribs on a large, rimmed nonreactive baking sheet and brush all over with the vinegar. Refrigerate, uncovered, for 2 hours.

Arrange oven racks in the center positions and preheat the oven to 350°F. Have ready two large, rimmed baking sheets/trays lined with foil.

In a bowl, mix together the chili powder, cumin, brown sugar, garlic salt, chipotle chili powder, and black pepper. Rub the mixture over both sides of the ribs.

Arrange the ribs in a single layer meat-side up, on the baking sheets. Roast for 1 3/4 hours. Watch carefully and cover the ribs loosely with foil if the meat begins to brown too quickly.

Remove from the oven and brush both sides of the ribs with 1 cup of the barbecue sauce. Roast for 10 minutes, and then brush both sides of the ribs with another 1 cup fo the sauce. Roast for 15 minutes longer.

Remove the ribs from the oven, cover them loosely with foil, and let rest for 15 minutes. Cut the ribs between the bones into 3 to 4 rib sections and mound on a platter. Serve with the remaining sauce.

Homemade Barbecue Sauce
-recipe from Sunday Roasts by Betty Rosbottom

All the classic flavor notes — sweet, tart, hot, and spicy — can be found in this sauce. Although the ingredients are typical of those used in commercial barbecue sauces, this one is so much more complex and delicious. It can be prepared several days ahead and also freezes well. Makes about 3 cups.

4 teaspoon canola
1 cup chopped onion
1 cup ketchup/tomato sauce
2/3 cup packed light brown sugar
2/3 cup cider vinegar
1/4 cup unsulphered molasses
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee powder
2 teaspoons yellow mustard
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

In a large, heavy saucepan, heat the oil over medium heat. When hot, add the onion and saute until translucent, for 4 to 5 minutes. Whisk in 1 1/2 cups water, the ketchup/tomato sauce, brown sugar, vinegar, molasses, Worcestershire sauce, coffee powder, mustard, chili powder, cumin, cinnamon, and cayenne pepper. Bring the mixture to a boil, stirring continuously. Lower the heat and simmer until the mixture has reduced to about 3 cups for about 30 minutes. (The sauce can be prepared 5 days ahead; cool, cover, and refrigerate. It can also be frozen for up to 2 months. Defrost and reheat when needed.)

 

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3 Responses to “Chili-Roasted Baby Backs with Homemade BBQ Sauce”

  1. Julie Bennett says:

    You haven’t had ribs until you’ve had these. We made over 5 lbs of them and there wasn’t a one left. My husband raved over them and they were the best we’ve ever had, and he’s spent a lot of time at some famous rib joints back east. Awesome idea for Father’s Day dinner Andrea! Thank you!!

  2. andrea says:

    So glad you liked the ribs, Julie!! Everything I’ve made from that cookbook has been a winner!

  3. Cammie says:

    I made these for Fathers Day – and yes, every little rib was gone. Never seen my Dad eat so much! I have made tons of ribs in my days, but these are my new favs. My 17 yr old son who thinks that Buffalo Wild Wings is the best meal on the planet – said “Mom, these are a 10! even better than BWW. I BBQ mine at the end about 2 mins per side and it really set the glaze on the sauce. Beautiful! Thanks Andrea for the Father’s Day idea.