Warning: these are finger lickin’ good! This coming New Year celebration, don’t forget to try one of our best Baby Back Rib recipe (Oven Smoked Style). Yes, you don’t have to grill it, but it will taste like you really grilled it. Amazingly sooo yummy! In fact, you may even use the extra marinade for any of your favorite Rib eye Steak or Pork steak. Just pan roast it without oil in a non-stick pan. Voila..you have a sumptuous steak on the table.
To give you some idea, you can order the frozen baby back ribs at Zagana Store in Lazada. They usually deliver the next day. Order in advance though for Holiday season.
Baby Back Ribs Recipe (Oven Smoked)
2 kilos Baby Back Ribs
3 cups pineapple juice
1 ½ cups brown sugar
1 ½ Tablespoons mustard powder
⅓ cup ketchup
⅓ cup red wine vinegar
1 ½ Tablespoons fresh lemon juice
2 Tablespoons soy sauce
½ teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
½ teaspoon cayenne pepper
2 ¼ cups Sweet Baby Rays barbeque sauce
1 tbsp Wright’s Mesquite Liquid Smoke
Garlic salt (I used Badia Garlic Salt)
(If there is no Garlic Salt, alternatively use any salt + garlic powder)
Materials: Large Ziplock Bag (or Large Airtight Bag/Container for marination)
Make the marinade sauce: In a large mixing bowl, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper, and smoke liquid. Whisk it well until combined.
Divide the sauce in two parts, one part for marination and reserve the other half in a large bottle for dipping sauce and for basting.
You may chop the ribs into serving size pieces, or marinade it in whole. Place the ribs into a separate large ziplock marinade bag and add enough marinade. Seal the bag and refrigerate, for 8 hours or overnight. .
Preheat the oven to 135°C.
Place the ribs in a greased non-stick roasting pan (or you may line it with aluminum foil). Season it with garlic salt all over before baking.
Bake it in the oven for 1 ½ hours, turning occasionally to ensure even cooking. Keep basting it when it starts to dry up on top too.
Once done, you may broil it on the highest/top part of the oven to give it a grilled-look toast on top (about 15 minutes or less). Keep an eye on it, so it doesn’t burn.
In a small saucepan, heat the reserve sauce on the stove and let it simmer over low heat until slightly thickened and dark red. Season it with Garlic Salt to taste.
Glaze/brush the cooked ribs with the thickened sauce upon serving.
Best to serve with buttered sweetcorn husk on the side, mashed potato, and fresh green salad.