Fall-off-the-bone oven baked Ribs covered in the most delicious homemade sauce!!
- 4 lbs. Baby back pork ribs
- 2 cups brown sugar
- ½ tsp cinnamon spice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 cup ketchup
- 1 cup BBQ sauce
- ½ cup white wine
- ¼ cup red wine vinegar
- Salt and Pepper to taste
- Garlic salt to taste
Creole seasoning to taste
- Firstly, wash the pork ribs using red or white wine vinegar and water. Pat the ribs dry using paper towel.
- Remove the silver skin or the membrane from the ribs by sliding a table knife under the membrane from one end to loosen it then peel it off using your hands (it is a lot easier if you use paper towels or gloves to remove it). Also, using a kitchen knife remove unwanted fat.
- Next, in a small bowl, add salt, black pepper, and creole seasoning. Mix well and use this dry rub on the pork ribs. Let the ribs rest for a few minutes.
- Meanwhile, in a large bowl mix together BBQ sauce, ginger and garlic paste, white wine, ketchup, cinnamon powder, and mix well. Set aside.
- In a deep saucepan or a pot, add brown sugar and caramelize it on medium heat. Once it is completely melted and has a brown color lower the heat to low/medium then add BBQ sauce mixture (step 4).
- Mix vigorously and allow the sauce to cook for about 5-6 minutes on medium/low heat then remove from heat. *Note: Some of the sauce will appear “Taffy-like” at first but continue to stir so it can loosen up.
- Layer the baking tray or pan with aluminum foil and place the ribs on it.
- Pour the prepared BBQ sauce on it using a spoon so that it covers the ribs. Leave about 1/3rd of the sauce behind for brushing.
- Place the baking tray in a preheated oven at 375-degree F for about 2- 2 ½ hours.
- Once the ribs are done, select broil and let them cook for 2 to 3 minutes on each side.
- Do not forget to brush the remaining BBQ sauce in the middle of the cook to get more flavors in the ribs.
- Serve hot.
- Category: Lunch