In honor of Father's Day, I thought that I'd post a "manly" dish. I had a rack of ribs in the freezer that I had been wanting my husband to make for awhile. I had thought he'd grill them but he wanted to slow cook them in the oven. What's nice about slow cooking them in the oven was that after the initial preparation, he was free to do other things.....like powerwash our shed, mow the lawn, etc. We don't eat ribs very often, so these were a tasty treat. We ended up having a spur-of-the-moment bbq with our neighbors that included hotdogs, grilled corn-on-the-cob, these ribs, cole slaw, baked beans, and sauteed zucchini. The sauce was a little spicy, which my daughter didn't enjoy. But everyone else thought that these were great.
Every Day With Rachael Ray, Ocotber 2008
Ingredients:
2 teaspoons sweet paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper
2 racks pork baby back ribs (about 5 pounds total)
2 8 ounce cans tomato sauce
1/2 onion, finely chopped
6 tablespoons apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon hot pepper sauce
Directions:
1.Preheat the oven to 275 degrees . In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, 1 tablespoon salt and 1 teaspoon pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
2.Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours.
3.Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes. Season with salt and pepper. Cut the racks into individual ribs and serve with the sauce on the side.
Family Rating: 1 1/2 thumb up.
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