Skip to main content

Oven-Roasted Baby Back Ribs with Pumpkin Barbeque Sauce


Some of our good friends just had their first baby. Hooray! So, for one of my meal-train offerings, I decided to bring them some baby back ribs. They can heat them up on their schedule and slather them with as much, or as little, of the sauce as they want.

Here's what he posted after the dinner. I guess they liked them. Double hooray!

photo courtesy Kevin B.

1 rack of pork baby back ribs

Dry Rub:
1 C organic coconut sugar 
3 T pimentón (smoked Spanish paprika)
1 t ground cumin
1/2 t paprika
1/2 t instant espresso powder
dash of ground coriander
dash of ground cardamom
freshly ground sea salt
freshly ground pepper

Pumpkin Barbeque Sauce (click for recipe)

Procedure:
The night before, or first thing in the morning, prepare the rub. Combine all ingredients, and mix thoroughly until well blended. Remove the ribs from their packaging.  Rinse and pat them dry. With your hands, pat the rub onto both sides of the ribs, going heavier on the meaty side. Refrigerate for as many hours as you can; I ended up leaving them for just over 24 hours.

Right before you want to cook them, preheat the oven to 225 degrees. While the oven heats, take the ribs out of the refrigerator to warm up slightly.

To roast, wrap the ribs in aluminum foil and place them - meat side up - on a sheet pan and put them in the preheated oven.  Set the timer for 3 hours.

Reduce the heat to 180 degrees. Cook for another 3 hours. The longer you cook them, the more tender they will be. 

Gently unwrap the ribs and paint them with a thin coat of barbeque sauce. Return them to the oven - 400 degrees - for 10 minutes or so. The sauce will begin to char.


Remove the ribs from the oven, place them on a cutting board, and chop them into individual servings (the meat should almost be falling off the bone at this point, so this will be easy).  Serve with more barbecue sauce and loads of napkins because eating ribs is a messy endeavor. Enjoy!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa