For an all-American barbecue, serve with coleslaw and corn bread. For a Latin touch, serve with black beans and corn on the cob rubbed with chili powder and lime.
Recipe courtesy of Williams-Sonoma.com
- 2 racks baby back ribs, about 4 pounds total
- 2 to 3 tablespoons chili powder
- Salt and freshly ground pepper, to taste
- For the sauce: 1 cup tomato ketchup
- 1/3 cup cider vinegar
- 1/4 cup orange juice
- 1/3 cup firmly packed brown sugar or 1/2 cup honey
- 4 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 1 tablespoon dry mustard
- 2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1 Preheat an oven to 350°F.
- 2 Rub the ribs evenly with the chili powder, salt and pepper. Place on a rack in a roasting pan and cover loosely with aluminum foil.
- 3 Bake until very tender, about 1 hour.
- 4 Meanwhile, make the sauce: In a saucepan, stir together the ketchup, vinegar, orange juice, brown sugar, garlic, Worcestershire sauce, chili powder, mustard, cumin, ginger and cinnamon. Place over medium heat and bring to a simmer.
- 5 Cook, uncovered, stirring occasionally, until the flavors are well blended, about 15 minutes. Remove from the heat and set aside.
- 6 Season the ribs lightly with salt and pepper and place on the oiled grill rack or on an oiled rack in a broiler pan. Brush liberally with some of the sauce. Grill or broil until caramelized, 8 to 10 minutes.
- 7 Turn, brush with additional sauce, and cook on the other side until crusty and caramelized, about 8 minutes more.
- 8 Transfer to a cutting board and cut the ribs apart. Arrange on a warmed platter and serve. Pour the remaining sauce into a small bowl and pass at the table.