BAKED FIRECRACKER BABY BACK RIBS
PG tested
This is perfect for family gatherings because most of the work is done before anyone arrives; the ribs are baked low and slow in the oven.
You can, however, finish the ribs on the grill if you want a smokier taste. After removing ribs from oven, spread the sauce all over both sides of the ribs. Grill on rack over medium heat for 15 minutes, brushing with additional sauce every 5 minutes, turning once. Adjust heat as necessary to prevent burning. For less heat, substitute jalapeno peppers for the habaneros.
2 racks baby back pork ribs, about 2 pounds each, excess fat removed For rub
1 cup brown sugar
½ cup white sugar
½ cup salt
2 tablespoons cayenne 1 tablespoon ancho chili powder 1 tablespoon chili pepper flakes
For firecracker sauce
1 tablespoon vegetable oil ½ onion, diced
3 cloves garlic, minced 2 cups apple cider vinegar 2 habanero peppers, minced 1 teaspoon cayenne pepper 1 cup brown sugar
¼ cup ketchup
1 teaspoon salt
Prep ribs by removing the tough silver membrane on the back of the meat. Preheat oven to 300 degrees.
For rub, combine sugars and spices in a small bowl. Place ribs on foil-covered baking sheet, sprinkle a generous amount of dry rub all over the ribs (both sides) and rub it in. Tightly wrap ribs in foil, and bake for 2½ hours or until very tender but not falling apart.
While ribs are baking, prepare sauce: Heat oil in large pan, add onion and garlic and saute until soft, 2 to 3 minutes.
Add vinegar and minced habaneros and bring to boil. When at rolling boil, add cayenne, brown sugar, ketchup and salt and stir to combine. Cook sauce over medium heat until it’s reduced to sauce-like consistency, about 30 minutes. Keep warm.
After ribs are done cooking, remove ribs from foil and increase oven temperature to 400 degree. Brush ribs with sauce and place back in oven for one more hour, brushing the meat with sauce every 15 minutes.
Let ribs rest 5 minutes, then cut rack into individual rib segments and serve with more barbecue sauce, coleslaw and plenty of napkins.
Serves 3 to 4.