How to Make Kardea's No-Fuss Baked Baby Back Ribs

By Food Network · 240 min

Ingredients

Instructions

1. Mix the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, a pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup.
2. Put the ribs in a pan large enough to hold them all, pour the marinade over, and turn until fully coated.
3. Marinate 1 hour at room temperature, or refrigerate up to overnight.
4. Preheat the oven to 250°F (120°C). Line 3 rimmed baking sheets with foil.
5. Place 2 racks on each sheet, meat side up. Brush with leftover marinade from the pan, cover with more foil, and bake 2 hours.
6. Meanwhile, combine the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until smooth. Season lightly with salt and pepper.
7. Bring the sauce to a boil over medium-high heat, then reduce to medium-low and simmer about 1 hour, until thickened.
8. Uncover the ribs, pour off the fat (save it for another use if you like), then mop or brush sauce on both sides and return them meat side up.
9. Raise the oven to 300°F (150°C) and bake uncovered about 1 more hour, until the meat is tender and the sauce starts to caramelize.
10. Mop the ribs again on both sides. Raise the oven to 375°F (190°C) and bake uncovered, adding more sauce as it soaks in, about 1 hour more, until browned and caramelized.
11. Cover with foil and rest 10 minutes, then cut into individual ribs. Serve with the remaining sauce or refrigerate it for later.

Summarized from Food Network's video. Watch it for the details.

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