Bad-to-the-Bone Ribs

Bad-to-the-Bone Ribs
Servings: 8 Prep 10 mins Chill Overnight Bake 3 hrs 45 mins

Ingredients

  • 2 racks (5 to 6 lbs total) pork back ribs
  • 3 tablespoons sweet paprika
  • 1 tablespoon plus 1 tsp onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 head garlic, cloves removed, peeled and minced
  • 1 1/4 cups ketchup
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard

Make It

1. Pat ribs dry with paper towels. Combine paprika, 1 tbsp of the onion powder, the salt and pepper in a small bowl. Rub onto both sides of ribs. Place meaty side up on a baking sheet fitted with a wire rack. Cover tightly with aluminum foil and refrigerate overnight.

2. Heat oven to 300 degrees F. Transfer foil-wrapped ribs directly to oven and bake at 300 degrees for 3 to 3 1/2 hours or until fork-tender.

3. Meanwhile, melt butter in a small pot over medium-low heat. Add garlic and cook 2 minutes or until softened. Stir in ketchup, honey, molasses, Worcestershire, vinegar, mustard and remaining 1 tsp onion powder. Simmer 15 minutes until sauce thickens. Cover and set aside (see Note).

4. Remove ribs from oven. Increase temperature to 400 degrees F. Remove foil and brush ribs with 1 cup of the sauce. Return to oven, uncovered, and bake at 400 degrees for 10 to 15 minutes until sauce is bubbly.

5. Slice ribs and serve with remaining sauce alongside.

Note

  • Sauce can be made a day ahead and refrigerated. Yield is approximately 1 2/3 cups.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 272, Fat, total (g): 20, chol. (mg): 69, sat. fat (g): 8, carb. (g): 8, fiber (g): , pro. (g): 14, sodium (mg): 343, Percent Daily Values are based on a 2,000 calorie diet.