Baby Back Ribs

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Making ribs at home doesn’t have to be a complicated affair. I prepare these with a simple salt and pepper rub and top generously with a sweet-meets-savory homemade barbecue sauce. A few hours in the oven and these ribs are fall-off-the-bone perfect.

This recipe yields 20-26 baby back ribs.

INGREDIENTS

  • 2 racks (1 ½ - 2 lbs each) baby back ribs
  • Salt and pepper for rub
  • 1 cup strained tomatoes
  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 2 racks (2 kilograms each) baby back ribs
  • Salt and pepper for rub
  • 128 g strained tomatoes
  • 2 tablespoons honey
  • 2 tablespoons vinegar

Directions

  1. Preheat oven to 275 degrees Fahrenheit / 135 degrees Celsius.

  2. Prepare ribs with salt and pepper rub, wrap them in foil, and place on sheet pan.

  3. Bake for approximately 2.5 hours.

  4. To make barbecue sauce, combine strained tomatoes, honey, and vinegar.

  5. Top ribs with barbecue sauce mixture.

  6. Increase oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.

  7. Bake for an additional 45 minutes.

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BBQ Sauce

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Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

  • 2-½ cups strained tomatoes (about 24 ounces)
  • ¾ cup tomato paste (7 ounces)
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt
  • 600 ml strained tomatoes (about 24 ounces)
  • 100 g tomato paste (7 ounces)
  • 120 ml apple cider vinegar
  • 120 ml honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt

Directions

  1. Combine all ingredients into a large stock pot over medium-high heat. 

  2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

  3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

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