Categories: Pork- Main Dish
Ingredients
- 2 racks (5 to 6 lbs. total) pork back ribs
- 3 Tbsp. sweet paprika
- 1 Tbsp. plus 1 tsp. onion powder
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. unsalted butter
- 1 head garlic, cloves removed, peeled and minced
- 1 1/4 cups ketchup
- 1/4 cup honey
- 2 Tbsp. molasses
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. cider vinegar
- 1 Tbsp. Dijon mustard
Directions
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Pat ribs dry with paper towels. Combine paprika, 1 Tbsp. of the onion powder, the salt and pepper in a small bowl. Rub onto both sides of ribs.
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Place meaty side up on a baking sheet fitted with a wire rack. Cover tightly with aluminum.
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Heat oven to 300 degrees. Transfer foil-wrapped ribs directly to oven and bake at 300 degrees for 3 to 3 /12 hours or until fork-tender.
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Meanwhile, melt butter in a small pot over medium-low heat. Add garlic and cook 2 minutes or until softened. Stir in ketchup, honey, molasses, Worcestershire, vinegar, mustard and remaining 1 tsp. onion powder. Simmer 15 minutes until sauce thickens. Cover and set aside. Or make sauce a day ahead and refrigerate until ready to use.
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Remove ribs from oven. Increase temperature to 400 degrees. Remove foil and brush ribs with 1 cup of the sauce. Return to oven, uncovered and bake at 400 degrees for 10 to 15 minutes until sauce is bubbly.
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Slice ribs and serve with remaining sauce alongside.