This recipe is Chef Michael Smith`s recipe of the foodnetwork website.
These ribs were so good, that I ate them right out of the oven, standing over the stove.
And did I take a picture? Nope, no pictures, too busy piggying out over the stove to bother with the camera.
– 2 racks of baby back ribs
– 1 can tomato paste
– 1 cup orange juice
– 1 cup brown sugar
– 1/4 cup Dijon mustard
– 1/2 cup apple cider vinegar
– 1/4 Worcestershire sauce
– 1/4 cup soy sauce
– 1/4 cup chili powder
– Salt/ pepper
I used one tiny rack of baby pork back ribs, and consequently quite a bit of the marinade is left over.
This is a bonus, as I`ll be cooking up some pulled pork with it once I`m chewed through with the ribs.
Instructions are simple enough. Preheat oven to 300 degrees. Mix marinade ingredients in a bowl.
Pour marinade over pork, cover with foil, and cook in oven for 2.5 hours.
I did 350 degrees by accident, and my ribs took only 2 hours to cook. I uncovered the foil, basted the
ribs with more marinade, and cooked for another 5 minutes at 250 degrees or so.
Results were divine!