Sticky Oven Ribs

Name: Sticky Oven Ribs
Ingredients: BRAISE; 2 racks meaty pork back ribs, together about; 4 to 5 lbs (2 to 2.2 kg); 1 cup (250 mL) chicken broth or stock; RUB; 1 tbsp (15 mL) onion powder; 2 tsp (10 mL) each of paprika and garlic powder; 1 to 2 tsp (5 to 10 mL) cayenne; 1 tsp (5 mL) freshly ground black pepper; 1 tsp (5 mL) salt; SLATHER; 1/2 cup (125 mL) fancy molasses; 1/2 cup (125 mL) ketchup; 2 large garlic cloves, minced; 11/2 tsp (7 mL) Dijon mustard; 1 tbsp (15 mL) cider vinegar

16 ingredients

1 steps

Ingredients

BRAISE
2 racks meaty pork back ribs, together about
4 to 5 lbs (2 to 2.2 kg)
1 cup (250 mL) chicken broth or stock
RUB
1 tbsp (15 mL) onion powder
2 tsp (10 mL) each of paprika and garlic powder
1 to 2 tsp (5 to 10 mL) cayenne
1 tsp (5 mL) freshly ground black pepper
1 tsp (5 mL) salt
SLATHER
1/2 cup (125 mL) fancy molasses
1/2 cup (125 mL) ketchup
2 large garlic cloves, minced
11/2 tsp (7 mL) Dijon mustard
1 tbsp (15 mL) cider vinegar

Directions

1

{"0":"1. Arrange rack to centre; preheat oven to 375\u00b0F (190\u00b0C).","2":"2. Cut racks into sections, usually halves, to fit in a single layer in a 10 x 15-inch (4-L) dish or large roasting pan or oven-broiling pan bottom. Arrange meaty-side down. Pour broth over ribs; snugly cover dish with aluminum foil. Bake 1 hour.","4":"3. Remove ribs from pan to cool; drain off all pan juices. Ribs can be made ahead to this point, covered and promptly refrigerated for up to 2 days. (Save strained juices, covered in refrigerator or freezer. Use to add excellent flavour to roast pork gravy, spaghetti sauce or lentil soup.)","6":"4. Line a large baking pan (with sides) with foil for easy cleanup. Increase oven temperature to 425\u00b0F (220\u00b0C).","8":"5. Stir rub ingredients together. Dry ribs with paper towels. Sprinkle and press spices into meaty areas, putting only a slight amount on the bony side. Now turn bony-side up to easily cut into single ribs.","10":"6. Prop meaty-side-up single ribs against each other in foil-lined pan. Bake uncovered for 30 to 35 minutes (15 to 20 minutes longer if ribs have been refrigerated) or until sizzling and browned. Drain fat from pan.","12":"7. Meanwhile, stir molasses with ketchup, garlic, mustard and vinegar. Slather meaty tops with a third of sauce. Bake ribs, uncovered, for 5 minutes. Then turn ribs on side and baste again; bake 5 minutes. Finally turn ribs to other side and baste with remaining sauce; bake 5 minutes or until glazed.","14":"8. Pile onto a heated platter."}