Generously seasoned with a traditional Southern barbecue rub, these saucy baby back ribs remind us of summers gone by.
Makes 3 to 4 servings
- ¼ cup firmly packed light brown sugar
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 (2½-to 3-pound) rack baby back ribs, halved
- 3 large sweet onions, sliced
- 2 tablespoons unsalted butter
- ½ cup chopped sweet onion
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon sauce from chipotles in adobo
- 1 (18-ounce) bottle barbecue sauce
- For ribs: In a small bowl, combine brown sugar, chili powder, salt, cumin, and garlic powder. Rub ribs with mixture. Cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.
- Preheat oven to 350°.
- Heat a 12-inch cast-iron skillet over medium heat until hot. Add ribs, meat side down, and cook until browned, 3 to 4 minutes. Remove ribs from pan, and set aside. Add onion to pan; cook until wilted, 3 to 4 minutes. Place ribs, bone side down, on top of onion. Bake, covered, for 2 hours.
- For sauce: In a medium saucepan, melt butter over medium heat. Add onion; sauté until tender, 4 to 5 minutes. Add chipotle pepper and adobo sauce; cook for 1 minute. Add barbecue sauce; cook over medium-low heat for 10 minutes, stirring occasionally.
- Heat a cast-iron grill pan over medium-high heat. Add ribs, meat side down; cook until browned, 5 to 6 minutes per side, brushing with sauce during last 2 minutes of cooking. Serve ribs with additional sauce and cooked onions.