Slow Cooked Baby Back Ribs

This fall-off-the-bone tender Baby Back Ribs recipe is slow cooked, then smothered in Asian BBQ sauce for finger licking good flavor.

This post is sponsored by our friends and the makers of Chairman's Reserve® Meats. All opinions are our own.

the best baby back ribs recipe

Baby Back Pork ribs are one of my favorite things to eat. In my experience, they taste best when cooked low and slow before grilling. That is why my preferred method is to cook them in the oven at a low temperature for 3.5 hours to allow the meat to tenderize. Finishing them on the grill and allowing the sauce to caramelize will make for fool-proof, tender, and delicious ribs every time.

Ingredients:

• 2 Racks Chairman’s Reserve® Baby Back Ribs

For the Sauce:

• SWEET CHILI SAUCE: 3 tablespoons
• BROWN SUGAR: ¼ cup
• SOY SAUCE: 3 tablespoons
• RICE VINEGAR: 2 tablespoons
• HOT HONEY: 3 tablespoons
• SESAME OIL: 2 tablespoons
• TOMATO PASTE: 2 tablespoons
• GARLIC: 2 garlic cloves (chopped)
• GREEN ONIONS: 2 (chopped)

For the Dry Rub:

• BROWN SUGAR: 2 tablespoons
• SALT: 2 tablespoons
• BLACK PEPPER: 2 tablespoons
• SMOKED PAPRIKA: 2 tablespoons

Make the baby back rib rub:

1. Mix brown sugar, salt, black pepper, and smoked paprika together.
2. Rub and sprinkle evenly on both sides of ribs.

How to cook baby back ribs:

1. Preheat oven to 235°.
2. Remove ribs from packaging. Score the back of the ribs using a knife. Make 3 long scores from one end of the rib to the other.
3. Mix all ingredients in the rub and sprinkle evenly on both sides of ribs.
4. Use a large baking sheet with a raised edge and place a cooling rack on the tray. 
5. Place Ribs on rack (curved side up. Pour ½ C water on tray and then cover with plastic film, then with heavy duty aluminum foil, making sure to seal all edges of the pan to allow steam to stay inside.
6. Place in oven and allow to cook for 3-3.5 hours.
7. Once ribs have been cooked, remove them from oven and allow to cool for at least 20 minutes after peeling the corner of film and foil away allowing steam to escape. You can wrap ribs in plastic and refrigerate for up to 3 days before finishing them with sauce.

Make the barbecue sauce:

1. While ribs are cooking, combine sweet chili sauce, brown sugar, soy sauce, rice vinegar, hot honey, sesame oil, tomato paste, garlic, and green onions in a medium sauce pan.
2. Cook over medium heat for about 10-15 minutes, stirring often to prevent scorching (product will thicken). 
3. Remove when bbq sauce resembles the consistency of pancake syrup.

Finish the ribs on the grill:

1. Heat grill to 400°.
2. Place baby back ribs on grill and cook for 5 minutes. Turn ribs over and continue to cook for 5 minutes.
3. Brush sauce on ribs and allow to cook another 5 minutes. Then flip and repeat, saucing the other side.
4. Remove from grill when ribs are sticky and sauce starts to show some caramelization.

why we choose chairman's reserve® meats:

Chairman's Reserve® Meats is a brand known for superior quality. The team hand selects pork with consistent marbling, tenderness, size and color. So when we choose Chairman's Reserve® Prime Pork Baby Back Ribs, we know we are getting consistent, perfectly tender, juicy and flavorful meat that cooks up perfectly every time.

Chef's Expert Tips:

• LET IT REST: Once ribs have been cooked in the oven, remove them from oven and allow to cool for at least 20 minutes before grilling.
• PLAN AHEAD: You can wrap ribs in plastic and refrigerate for up to 3 days before finishing them with sauce. We like to cook the ribs in the oven the night before we plan to grill to cut down on prep work.
• SUBSTITUTE: if you don't have hot honey, you can make your own by using regular honey + 1 teaspoon of red pepper flakes.
• LEFTOVERS: wrap fully cooked ribs in plastic and store in the refrigerator for up to 3 days.

What to serve with pork ribs:

Smoked Gouda Mac and Cheese

Skillet Cornbread

Colorful Veggie Slaw

Mexican Street Corn

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