Finger-Licking, Fall-off-the-bone Baby Back Pork Ribs
Baby Back Ribs are well-known for being leaner, more tender, and for falling right off the bone. Get ready for some finger-licking good cooking with this irresistible recipe for baked Baby Back Pork Ribs and a BBQ sauce to match it, the all-American way.
STEP BY STEP
Heat the oven to 527º F.
Remove the membrane and then season both sides of the ribs with extra virgin olive oil from Spain, salt and pepper. Next, place the ribs, meat-side up, onto a large baking sheet and cover with aluminium foil. Bake for 3-4 hours, until the meat easily falls off the bones.
While the ribs back, heat the extra virgin olive oil from Spain in a saucepan and cook the onions until they are translucent. Stir in the cumin, ketchup, hot sauce, brown sugar, and apple cider vinegar. Season with salt and leave to cook for 2 minutes.
Serve the ribs slathered with the sauce on both sides, with extra on the side!
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