Sweet and Spicy Baby Back Pork Ribs

This is the perfect recipe for a summer weekend! First, the ribs are coated with a sweet and smokey dry rub and roasted until tender. Then, they're basted with a sweet, tangy and spicy barbecue sauce while they grill to perfection. I added some Asian flavors to take the ribs over the top. What makes this dish perfect for entertaining? You can prep ahead in a few different places: 

1. You can “marinate” the ribs in the dry rub, in the refrigerator, for up to 24 hours. Bring the ribs to room temperature before roasting.

2. You can roast the ribs up to 2 days in advance. Transfer them to a shallow dish, cover and refrigerate. Bring the ribs to room temperature before grilling.

3. You can make the barbecue sauce up to 1 week in advance. Refrigerate until ready to use. 

Sweet and Spicy Baby Back Pork Ribs

Dry Rub:

3 tablespoons kosher salt

2 tablespoons chili powder

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon freshly ground black pepper

2 full racks baby back pork ribs (about 5-6 pounds)

Barbecue Sauce:

1 1/2 cups ketchup

1/2 cup water

1/3 cup packed brown sugar

1/3 cup hoisin sauce

2 tablespoons light soy sauce

2 tablespoons cider vinegar

1 tablespoon chili powder

2 teaspoons garlic powder

2 teaspoons sesame oil

2 teaspoons hot sauce

2 tablespoons toasted sesame seeds

Preheat the oven to 325 degrees.

To prepare the rub, in a medium bowl, combine all of the ingredients (except the ribs) and mix well. Set aside.

Pat the ribs dry with paper towels and flip so they’re bone-side up. Remove the thin membrane attached to the underside of the ribs by starting at the end – use the tip of a paring knife to slide between the membrane and the bone, then lift and cut through the membrane. Grab the membrane with a paper towel and pull it towards the other end of the rack to completely remove it. 

Halve the racks crosswise, making 4 smaller racks. Coat the racks evenly with the rub, on both sides. Transfer the racks to a large piece of foil, side by side, and fold up to create a packet (if necessary, make two packets with 2 racks per packet).

Place the packet on a rimmed baking sheet and cover with 2 more pieces of foil. Roast the ribs for 2 hours, until fork-tender.

To make the barbecue sauce, combine all the ingredients but the sesame seeds in a medium saucepan. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 30 minutes, until the mixture reduces to about 2 cups.

When you’re ready to grill the ribs, heat a gas or charcoal grill to medium (350°F to 450°F).

Place the ribs meat-side up on the grill, and brush with some of the sauce. Cover the grill and cook for 5 minutes. Flip, brush the ribs with the sauce and cook for 5 more minutes. Continue to cook, flipping and brushing every 5 minutes, for a total of 20 more minutes.

Transfer the ribs to a cutting board. Add the sesame seeds to the remaining sauce and brush it over the ribs. Cut the racks between the bones and serve with the remaining sauce on the side.  

Serves 4-6

Photo: punsayaporn