Oven-barbecued baby back ribs

Yield: 4 servings

Measure Ingredient
2 cups Ketchup
½ cup Brown sugar
2 tablespoons White vinegar
2 tablespoons Minced onion
2 teaspoons Minced garlic
2 teaspoons Dry mustard
2 teaspoons Cayenne
Salt and black pepper
1 4-pound slab baby back ribs
Cilantro Potato Salad
(recipe follows)

Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1½ hours. Slice into individual ribs before serving with potato salad.

Yield: 3 to 4 servings

ESSENCE OF EMERIL SHOW #EE62

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