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Slow Roasted Baby Back Ribs
Slow Roasted Baby Back Ribs

Slow Roasted Baby Back Ribs

4 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large rack of ribs
Dry Rub
3/4 cup brown sugar
1 Tbsp paprika
1 Tbsp cumin
1 tsp cayenne pepper
Fresh ground salt and pepper to taste
1/4 cup butter
1 med onion, diced small
3 cloves fresh garlic, minced
2 Serrano chili peppers, diced
1/2 cup chicken broth
1/2 cup beef broth
1/2 cup cider vinegar
1/2 cup brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp hot sauce of choice
1 large fresh lemon, squeezed with some pulp
1/2 tsp cayenne pepper
1 1/2 cups ketchup
Fresh ground salt and pepper to taste
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Let's Make It
Preheat oven to 300°F. Mix dry rub ingredients and rub generously on both sides of rack of ribs. Let stand for 1 hour min.
Melt butter and saute onions, garlic and peppers until just translucent. In large sauce pan, mix sauteed items in with broths, add vinegar, sugar, Worcestershire sauce, mustard, hot sauce, squeezed lemon juice and pulp, cayenne pepper, ketchup and fresh ground salt and pepper. Mix well. Heat on high heat to boil then reduce heat to simmer. Simmer, uncovered until sauce begins to thicken, approx. 1 hour.
Place rack of ribs in oven, turning every 45 minutes and brushing sauce on each side. Slow roast approx 3-4 hours or until meat begins to fall away from bone. Add last coating of sauce just before removing from oven, then let stand approx. 15 min before serving.
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