Cooking ribs always reminds me of a line from the Beastie Boys – “slow-and-low, that is the tempo.” Low, steady heat transforms tough meat into succulently tender, falling-off-the-bone deliciousness. Try pairing these with other comforting faves like mashed potatoes, baked apples and coleslaw. Oooohhhh, I can hardly wait!
SODIUM CONTENT: 397 mg per serving
3 8-oz. cans no-salt-added tomato sauce
1 6-oz. can no-salt-added tomato paste
1/2 c. water
1/3 c. apple cider vinegar
2 T. brown sugar
2 T. Grandma’s original unsulphered molasses (available in many supermarkets nationwide and online)
1/2 t. Colgin liquid smoke (available in many supermarkets nationwide and online at healthyheartmarket.com)
1 t. freshly ground black pepper
1/2 t. paprika
1/2 t. ground coriander
1/8 t. garlic powder
6 lbs. uncooked and untreated baby back ribs (purchased from a reputable butcher)
Preheat oven to 300 degrees.
In a medium saucepan, combine all of the BBQ sauce ingredients. Simmer over med-low heat for 15-20 minutes.
Grease two 9×13-inch casserole dishes lightly with vegetable oil. Rinse ribs well and place them in the pans, bone side down, trimming and rearranging as necessary. Pour the BBQ sauce over the ribs, dividing between the two pans, and use a spoon to smoothly coat. Cover pans with aluminum foil and place on middle rack in oven. Bake for 2 1/2 hours. Remove foil from pans and continue baking another 15 minutes. Remove from oven and serve.
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