Generously seasoned with a traditional Southern barbecue rub, these saucy baby back ribs remind us of summers gone by.
Barbecue Ribs
Makes 3 to 4 servings
Ingredients
- Ribs:
- 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
- Sauce:
- 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
Instructions
- 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.
These do not need a 2 hour cook at all. Tried 2 hours first go around and they were seriously overdone. Second try did 70 minutes and they were better. Seasoning is lacking on the recipe as well. Overall if you are looking for a solid cook dont use this one.