This recipe appears to take a long time, but most of the time is in the oven baking time or stirring the sauce occassionally. It's worth the time. What's nice about the making ribs this way is you can cook them the full 3 hours and then just turn off the oven until your guests arrive. Then finish on the grill or under the broiler; adding the sauce.
To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Trim away any excess fat from ribs and remove membrane from under-side of the ribs. Mix the dry spices together in a small bowl except the salt and pepper. Then sprinkle a light even coating spice rub over ribs and press into meat. If you have all your spices in shaker bottles you can just as easily sprinkle the desired amount of each spice on to the ribs. Then scatter the minced garlic over the top of the ribs. Then press spice and garlic against the meat. Top with salt and pepper. Add the amount of spice according to your desired level of hot and flavorful spice desired. Wrap the ribs tightly in aluminum foil and bake in a preheated 275 degree oven for 3 hours. I line the baking dish with a large sheet of foil that can then be folded over with the meat sealed inside. This makes for easy clean up.
As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining sauce ingredients, bring mixture to a boil; then reduce heat to low and simmer for 1 1/2 hours, uncovered, or until sauce thickens. Check sauce every 15-30 minutes to stir and make sure not boiling. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
When ribs are finished in the oven, the meat should have pulled back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
This recipe yields 2 (full-rack) to 4 (half-rack) servings.
Per Serving (excluding unknown items): 221 Calories; 8g Fat (29.7% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.
Serve with extra Sauce on the side. If you like lots of sauce, then pour remaining heated sauce over ribs and serve. Last time I made them (Sept 2013) I used standard pork back ribs instead of baby backs. I picked them because it looked like a lot of meat. They definitely were not as tender as baby backs. Will not make this mistake again!
Can substitute dark brown sugar if you don't have the light brown type. Can substitute Crown Royal for Jack Daniels.
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 516 (66%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 20.1g||100 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 183.7mg||57 %|
|Sodium 674.2mg||23 %|
|Potassium 868mg||23 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 26.2g|
|Protein 38g||54 %|
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Calories per serving: 786
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