One week until Memorial Day … a Dish that deserves a repeat!

DEAR FRIENDS,

Memorial Day will be here before you know it and you can be the hero with with EE’s Roasted Baby Back Ribs! They are super easy and are jaw-dropping delicious! The best thing is that you can prep everything in advance, put them in the oven, and just leave them roasting on low heat all afternoon while you go out and have fun! They cook for hours while you’re on the golf course or pickleball courts! Served with Succotash and Jalapeño Cornbread, and you will serve the perfect dinner!

We’re also including the recipes for all who missed these in the last newsletter. Talk about being the hero!!

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Roasted Baby Back Ribs with Sauce

SERVES 8–10

INGREDIENTS

6 lbs baby back pork ribs, 3 racks
Olive oil
1 tbsp cumin
1 tbsp oregano
2 tsp onion powder
1 tbsp salt
2 tsp freshly ground pepper
2 tsp chopped fresh rosemary
3 tbsp light brown sugar
3 tbsp sugar
6 cups chicken broth

BARBECUE SAUCE

1 cup ketchup
2½ cups apple cider vinegar
2 tbsp Worcestershire sauce
6 tbsp light brown sugar
1 tsp salt
2 tsp pepper
2 tsp onion powder
4 tsp mustard powder
2 tsp garlic powder

 

DIRECTIONS

Remove membrane from bone side of the ribs. Pat dry. Place ribs in a single layer, meat side up, in 1–2 large roasting pans and rub with olive oil.

Mix remaining ingredients except chicken broth. Spread mixture over the ribs. Add chicken broth – just enough to come up under the ribs, but not to cover the tops. Cover and cook at 300° for 3 hrs.

For sauce, whisk ingredients together.

Ribs may be served immediately or kept covered until ready to serve. Serve with warmed barbecue sauce.

 

DEEDEE’S NOTES

  • Ribs may prepared earlier in the day. Cover and keep at room temperature. To serve warm, ribs may be prepped earlier in the day. Begin cooking 3–3 ½ hours prior to serving.
  • Sauce should be prepared early in the day or a week or more ahead.
  • For spicier ribs or sauce, add cayenne pepper.
  • For a thicker sauce, add more ketchup. Bring sauce to boil, lower heat, and cook, stirring frequently to thicken.
  • You may substitute homemade sauce with your favorite specialty sauce. I recommend a mix of Bone Suckin’ Sauce and George’s Original or Scott’s Barbecue Sauce. I like to mix a thicker sauce with a vinegar-based sauce.

 

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In case you missed it . . .

Recipes from the last The Dish below!

 

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