Best Ever Baby Back Ribs

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4 to 6

  • 3 racks baby back ribs
  • Cajun seasoning
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tomato paste
  • 1/4 cup honey
  • 2½ cups low-sodium beef broth
  • 1 cup bottle barbecue sauce
  • salt and pepper to taste

Best Ever Baby Back Ribs

Click image to enlarge


Preheat oven to 475˚F. Sprinkle ribs with Cajun seasoning and pepper; rub into meat and set aside.

Heat oil in a large skillet over medium-high heat; add onions and sauté until translucent, 8 to 10 minutes. Add garlic and ginger and stir until fragrant. Add tomato paste and honey; simmer 2 minutes. Add broth, bring to a low boil and simmer 2 minutes. Cut rib slabs in half; arrange on bottom of a large roasting pan. Pour sauce equally over ribs. Cover and seal with foil. Place in oven; reduce heat to 325˚F. Bake 1 hour.

Carefully remove foil. Transfer ribs to a platter. Pour cooking liquid in a sauce pan, bring to a simmer and cook until liquid has reduced by two-thirds. Add barbecue sauce and stir well. Taste; adjust as desired.

Preheat grill to medium-high. Place ribs on grill, bone-side down, and grill, with the lid closed, for 10 minutes or until sizzling and lightly browned. Baste with cooking liquid and turn ribs over; grill 5 minutes. Serve with remaining sauce.


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