It’s pretty for a picture, not just something good to eat that men love. Don’t have to be flowers delivered.
Still has a bit of an outdoor-grilled smokey flavor on these ribs, done in the kitchen so you don’t have to go outside to fire up the grill with the snow on the ground.
Just make sure that you purchase good racks of ribs with a lot of meat on them, for ribs; that they don’t have too much fat on the bones… keeping in mind that fat is good for flavoring and bringing in moisture into the meat… Just buy good ribs.
Whatever sauce is left over, providing you don’t buy the number of rib racks that this recipe calls for, or you make extra sauce, you can throw it into something else to cook, into another dish, making another fantastic meal to enjoy.
Oven-Roasted Ribs w/BBQ Sauce ~
~ Lucinda Scala Quinn (the pro) ~
4 racks (about 8 pounds), rinsed well and patted dry so the seasoning sticks
1/4 cup packed dark brown sugar
1/4 cup paprika (I used smoked paprika.)
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
BBQ SAUCE–
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes
1 (12-ounce) jar apple butter or applesauce (…or you can make your own to put in here– better!)
1/2 cup cider vinegar
2 tablespoons packed brown sugar
2 tablespoons coarse salt
1/2 teaspoon freshly ground black pepper
2 cups apple juice
(DIRECTIONS FOR THE BBQ SAUCE: Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne, and cook for 1 minute. Add tomato paste, cooking for an additional minute… Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally for about 2 hours. If sauce becomes too thick, add water, a little at a time. Cool it down. Puree sauce in batches in a blender until smooth. Set aside 2 cups of the sauce for brushing the ribs. Sauce can be refrigerated in an airtight container up to 3 weeks.)
Line 2 ribbed baking sheets with foil; place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
Sift sugar, paprika, salt, cocoa, cayenne, and cumin together in a bowl. Then stir to combine.
Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat well and completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes or overnight for maximum flavor.
Preheat oven to 350 degrees, with racks in upper and lower thirds of oven. Cook ribs on racks of sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with recipe.)
Turning up the heat to 425, let ribs stand to room temperature for 20 minutes if directly out of the ‘frig.
Using 2 cups reserved BBQ sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes. Serve with more BBQ sauce if desired.
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