Savory Sweet Melt-in-Your-Mouth Baby Back Ribs
Recreate the irresistible baby back ribs that once tantalized taste buds at Damon's Restaurant with this recipe that captures the essence of sweet, smoky hickory flavors. Barbecued to tender perfection, these ribs are slathered in a rich and tangy sauce that elevates your dining experience. Ideal for family gatherings or summer cookouts, these ribs are easy to prepare and can be made ahead of time, ensuring that you can enjoy the flavors without the fuss. Each bite delivers a burst of flavors, making these ribs a definitive favorite in our household.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
baby back ribs (pork)
3 lbs (cut in half)
molasses
1/4 cup
ketchup
1 cup
vinegar
6 tablespoons
brown sugar
3/4 cup
liquid smoke
4 teaspoons
onion powder
1/4 teaspoon
chili powder
1 1/4 teaspoons
dry mustard
1/2 teaspoon
garlic powder
1/2 teaspoon (not garlic salt)
cornstarch
1 tablespoon
water
1 tablespoon
Instructions
1
Prepare the rib sauce by combining the dry and wet ingredients as detailed below.
2
Pre-cook the ribs using your preferred method: baking or parboiling.
3
If baking, cut the rack of ribs in half and place them in two 9x13-inch casserole dishes. Add 1/4 cup of vinegar to each dish, cover with foil, and bake at 350°F (175°C) for 50 minutes. Drain the accumulated liquid.
4
If parboiling, cut the rack of ribs in half and boil them in a large pot of water for about 45 minutes, or until just tender. Rinse and drain the ribs afterward.
5
For the final glaze, cut the ribs into smaller sections and arrange them in a single layer in both 9x13-inch casserole dishes.
6
Pour approximately 1/3 of the rib sauce over the ribs in each dish, ensuring they are generously coated.
7
If you choose to make ahead, cover the ribs with plastic wrap and refrigerate for up to 48 hours, or freeze for up to 3 months.
8
When ready to bake, preheat your oven to 350°F (175°C) and bake the uncovered ribs for 45-60 minutes until they're tender and most of the sauce is absorbed.
9
Serve the ribs hot with any remaining sauce on the side and plenty of napkins; these fall-off-the-bone, flavorful ribs are sure to be a hit!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this rib recipe?
The recipe is for Savory Sweet Melt-in-Your-Mouth Baby Back Ribs.
How many people does this recipe serve?
This recipe makes approximately 8 servings.
What type of ribs are used in this recipe?
The recipe calls for 3 lbs of baby back pork ribs.
How should the ribs be prepared before cooking?
The rack of ribs should be cut in half before the initial cooking process.
What are the two options for pre-cooking the ribs?
You can either bake the ribs or parboil them before applying the final glaze.
How long do you bake the ribs during the initial step?
Bake them for 50 minutes at 350°F (175°C) with 1/4 cup of vinegar.
What should I do after the initial baking step?
You must drain the accumulated liquid from the casserole dishes.
How long should the ribs be parboiled?
If parboiling, boil them in a large pot of water for about 45 minutes until just tender.
Should parboiled ribs be rinsed?
Yes, you should rinse and drain the ribs after parboiling.
What ingredients make the sauce sweet?
The sweetness comes from 1/4 cup of molasses and 3/4 cup of brown sugar.
How do I achieve a smoky flavor in these ribs?
The smoky flavor is achieved by adding 4 teaspoons of liquid smoke to the sauce.
Can I use garlic salt instead of garlic powder?
No, the recipe specifically states to use garlic powder and not garlic salt.
What is the purpose of the cornstarch in this recipe?
Cornstarch is mixed with water and added to the sauce to help thicken it.
How much ketchup is needed for the rib sauce?
The sauce requires 1 cup of ketchup.
What spices are included in the sauce?
The sauce includes onion powder, chili powder, dry mustard, and garlic powder.
Can these ribs be made ahead of time?
Yes, you can refrigerate the sauced ribs for up to 48 hours before the final bake.
Can I freeze these ribs?
Yes, the ribs can be frozen for up to 3 months once they are coated in sauce.
How should the ribs be arranged for the final glaze?
Cut the ribs into smaller sections and arrange them in a single layer in casserole dishes.
How much sauce should be poured over the ribs before the final bake?
Pour approximately 1/3 of the prepared sauce over the ribs in each dish.
At what temperature should the final baking occur?
Preheat the oven to 350°F (175°C) for the final baking stage.
Should the ribs be covered during the final baking step?
No, the ribs should be baked uncovered for 45-60 minutes.
How do I know when the ribs are done?
They are ready when they are tender and most of the sauce has been absorbed.
What is the total amount of vinegar used in the sauce?
The sauce itself uses 6 tablespoons of vinegar.
How much chili powder is used in the recipe?
The recipe calls for 1 1/4 teaspoons of chili powder.
What size casserole dishes are recommended?
The recipe suggests using 9x13-inch casserole dishes.
Is there a specific method for making the sauce?
The sauce is made by combining all the wet and dry ingredients listed.
What type of mustard is required?
The recipe calls for 1/2 teaspoon of dry mustard.
How should the ribs be served?
Serve them hot with any remaining sauce on the side.
Does this recipe mimic a specific restaurant style?
Yes, it captures the essence of the ribs once served at Damon's Restaurant.
What is the texture of the finished ribs?
The ribs are described as melt-in-your-mouth and fall-off-the-bone tender.