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Baked Baby Back Ribs with Spicy Berry Sauce | ![]() |
And what if I were to tell you that even bona-fide rib connoisseurs think my oven-baked ribs are surprisingly good? Not as good or as tender as slow-smoked, mind you, but pretty da** good and tender, if I say so myself. It's hard to believe they're done in little more than an hour.
Rib Craving + No Grill = Oven-Baked Baby Back Ribs
The backyard grill is out of commission (again) and the replacement won’t be delivered for another while.
But that doesn’t mean a hankering for ribs doesn’t hit hard. Ribs from the grill are always first choice but these BAKED BABY BACK RIBS are more than a little comestible.
Plus, most recipes for baby back ribs call for an afternoon or more of marinating, then slow cooking. This recipe better fits a clamoring culinary clock, as in, “How about ribs, you know, now?”
From craving to table, no more than two hours need pass, including plenty of time for a stop at the butcher counter.
BAKED BABY BACK RIBS with SPICY BERRY SAUCE
Time to table: 1 hour, 15 minutes
Makes about 16 ribs
-
RIBS
- 4 cloves garlic, minced
- 4 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 2 pounds baby back ribs
-
SPICY BERRY SAUCE
- 8 ounces frozen raspberries or blackberries (see ALANNA’s TIPS)
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup fresh ginger (see TIPS)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon Liquid Smoke, optional
RIBS Set oven at 400F/200C. Cover rimmed baking sheet with foil. Stir together garlic, chili powder, cumin and salt in small dish, rub it on meaty side of the slabs. Arrange slabs on baking sheet, meaty side up. Bake for 50 minutes or until the ribs are fully cooked (if the ribs are big, they'll take longer to cook, no pink should be visible).
SPICY BERRY SAUCE Purée sauce ingredients in a blender. (See TIPS.) Transfer to a saucepan and cook over medium high for about 15 minutes, stirring often, until reduced by about half.
TO FINISH Brush ribs with sauce and bake an additional 10 minutes or until the sauce browns and forms a thick glaze.
TO SERVE Cut slabs between bones into individual ribs. Serve with warm remaining sauce.
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A Great Hot-Weather Menu
Herbed Ricotta with Roasted Cherry Tomatoes~ Baked Baby Back Ribs with Spicy Berry Sauce ~
(recipe above)
Mom’s Potato Salad
Microwave Summer Cream Corn
Spinach Salad with Fruity Vinaigrette, Fresh Fruit & Glazed Pecans
Summer Corn Bread with Fresh Blueberries
with Blueberry Jam with Cinnamon
More Quick Supper Recipes for Summer
(hover with a mouse for a description; otherwise click a photo to view the recipe)~ easy summer supper recipes ~
~ more pork recipes ~
Shop Your Pantry First
(helping home cooks save money on groceries)~ more pork recipes ~
~ more raspberry recipes ~
~ more blueberry recipes ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~
© Copyright Kitchen Parade 2005, 2014, 2015 (repub) & 2019
Love your blog and the pics. I just recently published an entry on my blog where I slow grilled some baby back ribs. Would love for you to check it out and give me your opinion.
ReplyDeleteThanks!!!
Joe
http://cookingquest.wordpress.com
One more reason to bake ribs: the husband is under the weather, unable to man the smoker all day. Your recipe saved our 4th of July party, thank you, thank you. Excellent ribs! The sauce is amazing. PS Alanna, we love so many of your recipes, you seem to know exactly what we want to eat right now.
ReplyDeleteAnonymous ~ Thank you so much for the kind words! I’m so glad the ribs were a hit.
ReplyDeleteThank you for your excellent blog! I love your recipes and especially your special notes that explain techniques and ingredients so clearly and helpfully. I am curious about your comment on jarred garlic and ginger. Have you done experiments to see whether they are as good as fresh? I do a lot of Indian recipes that use tons of garlic and ginger, so your comment would save me a lot of time if they are as good as fresh. Thank you also for your “Democracy Matters“section. Your comments are well thought out and refreshingly factually based.
ReplyDeleteWhew, I'm blushing! Thank you for noticing all the little tips. Over the years, they've become a sort of trademark. They help new cooks gain their footing in the kitchen (heaven knows, I needed this is my 20s) but I'm also surprised at how often I hear from a much-experienced cook who's happy to learn something new. I know the feeling, I learn from my fellow bloggers almost every single day!
DeleteBut to answer your question. Back in 2005, whoah, twenty years ago, when I first published this recipe, I was definitely enamored with jars of garlic and also ginger. And the truth is, I still keep a jar of garlic in the fridge though not ginger. I've also learned that it takes a lot of jarred garlic to be equivalent to a clove of garlic, say 3:1. So I'm not quite so enamored. But know this. For the past year, I've been working on a way to process a bunch of garlic and keep it in the freezer to be doled out a spoonful at a time. I'm allllllmost ready to share that technique. It's kinda the best of both worlds. Hang tight, the garlic cavalry is coming!
PS re Democracy Matters, thank you, thank you. Like all of us, I see alllll kinds of junky stuff that over-react or under-react to the mess we're in. Thanks for noticing that, too, extra much.