Spicy and Sticky Baby Back Ribs
Spicy and Sticky Baby Back Ribs might be just the main course you are searching for. This gluten free recipe serves 8. One portion of this dish contains around 133g of protein, 83g of fat, and a total of 1487 calories. Head to the store and pick up mustard, paprika, kosher salt, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone.
Pour off any liquid on the baking sheets.
Meanwhile, in a saucepan, melt the butter.
Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes.
Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
Preheat the broiler and position a rack 10 inches from the heat.
Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots.
Transfer the ribs to a work surface and let rest for 5 minutes.
Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.