Baby Back Ribs

By Diana Rattray

Baby Back Ribs

Diana Rattray

Baby back ribs are first baked then slow cooked to perfection with a spicy barbecue sauce.

Ingredients:

• 2 racks baby back ribs
• salt and pepper
• 1 1/2 cups ketchup
• 1/4 cup chopped onion
• 1/3 cup light brown sugar, packed
• 1 chipotle pepper in adobo sauce, finely chopped with 1 or 2 teaspoons of the adobo sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1 tablespoon prepared mustard, bold and spicy or a Dijon blend
• 2 tablespoons cider vinegar
• 1 clove garlic, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation:

Cut baby back ribs into serving-size portions.

Heat oven to 375°.

Line a large baking pan or roasting pan with foil. Arrange the baby back ribs, rib sides down, in the pan. Sprinkle with salt and pepper. Bake for 1 hour, turning after about 30 to 45 minutes.

Combine remaining ingredients in a food processor or blender; process until smooth.

Transfer baby back ribs to the slow cooker; cover with onions and pour the chipotle barbecue sauce over all. Cook on LOW for 8 to 10 hours, or HIGH for about 4 to 5 hours.
This recipe for baby back ribs serves 4.