150 minutes
Tender baby back ribs with a sweet and sour glaze that caramelizes under the broiler for a mouthwatering finish.
Baby Back Ribs, membrane removed (optional)
0 lb
tablespoons
tablespoons
teaspoons
Garlic, crushed
cloves
Concord Grape Jelly
cups
tablespoons
tablespoons
1. Preheat Oven and Season Ribs
Position one oven rack 6 inches from the broiler and another rack at the bottom. Preheat the oven to 325 degrees Fahrenheit. Mix kosher salt, onion powder, and black pepper in a small bowl. Rub the seasoning blend all over the baby back ribs. Wrap the ribs in aluminum foil and place them on a sheet pan on the bottom oven rack. Bake for 2 to 2.5 hours until the meat pulls away from the bones.
2. Prepare the Glaze
While ribs are baking, combine crushed garlic, Concord grape jelly, rice vinegar, and soy sauce in a skillet. Simmer over medium-high heat for 5 to 7 minutes until the mixture reduces to a syrupy consistency.
3. Broil the Ribs
After baking, turn on the broiler. Carefully unwrap the ribs, discard the foil, and place the ribs back on the sheet pan. Brush them with half of the glaze and broil 6 inches from the heat for 1 to 3 minutes until the glaze caramelizes.
4. Serve the Ribs
Transfer the ribs to a cutting board and slice them. Drizzle the remaining glaze over the cut ribs and serve hot.
Start with meaty, well-marbled ribs with even layers of fat and meat for the best flavor and tenderness.
Cook ribs at around 275°F (135°C) to ensure the collagen breaks down without drying out the meat.
Create a balanced sweet and sour glaze with ingredients like hoisin sauce, honey, vinegar, soy sauce, ginger, and garlic. Caramelize by applying in the last 30 minutes of cooking.
Experiment with ingredients like hoisin sauce, honey, vinegar, soy sauce, ginger, and garlic. Caramelize by applying in the last 30 minutes and adding multiple layers.
Cook the ribs at around 275°F (135°C) to ensure the collagen breaks down without the meat drying out.
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