Rory's Fall Off The Bone Ribs (Oven Roasted)
Cook time
Total time
Author: Rory Schepisi
Recipe type: Main
Cuisine: American
Serves: 20 servings
- 3 tablespoons extra light olive oil
- 3 garlic cloves, crushed
- 2¼ cups ketchup
- 1¾ cups low-salt chicken broth
- 7 tablespoons (scant ½ cup) soy sauce or wheat-free tamari (for gluten-free)
- 6 tablespoons (generous ⅓ cup) dark brown sugar, packed
- 4½ tablespoons mild-flavored molasses (not blackstrap)
- 3 tablespoons red wine vinegar
- 4 large racks baby back pork ribs (each about 2-1/2 pounds)
- 8 tablespoons chili powder
- Salt, as needed
- Black pepper, as needed
- Heat the oil in medium saucepan over medium heat. Add the garlic and saute for 30 seconds.
- Add the ketchup, broth, soy sauce, brown sugar, molasses, and vinegar and stir to combine.
- Bring the sauce to a simmer. Reduce the heat to medium-low and simmer until it reduces to 3 cups, stirring occasionally, about 15 minutes.
- Transfer the sauce to a bowl, cover, and refrigerate. This barbecue sauce can be made 1 week ahead, or frozen for longer.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder.
- Place the racks on baking sheets (2 per sheet) and cover with foil. This can be prepared and refrigerated up to 1 day ahead.
- Preheat your oven to 450ºF. Position 1 oven rack in the top third of the oven and 1 rack in the bottom third.
- Bake the ribs for 2 hours, or until tender. Uncover and let the ribs cool slightly.
- Cut each rib rack between the bones into individual ribs. Brush the ribs generously with the sauce.
Serving size: ½ pound ribs Calories: 721 Fat: 56.7g Saturated fat: 20.4g Carbohydrates: 15.1g Sugar: 11.9g Sodium: 818mg Fiber: 1.1g Protein: 37.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-fall-off-the-bone-ribs
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