For years, my husband has continuously asked me to make “saucy ribs.” But for some reason, every recipe I have tried, although good, never really gave me that sweet, spicy, sticky, lick-your-fingers ribs. Until last night.
Thanks to my parents, a bottle of liquid smoke was in my stocking this year (which is apparently available in many specialty food stores or online and can be used in many dishes!). I had heard of the ingredient and was curious about the depth of flavor it would add to items made in the kitchen vs. the grill. So when I found a saucy rib recipe that required liquid smoke, I knew I had to try it.
You need a weekend day for this one, but it is WELL worth it. I will never make another rib recipe again. The sauce is AMAZING and has such complex flavors – layering the liquid smoke, molasses, coffee and cinnamon. Then, it combines that sauciness with a great dry rub along with slow roasting the ribs until they fall off the bone.
The recipe is from Bon Appetit, but I made a few changes based on user reviews. I changed the recipe for a slower roast, and reduced the sugar for the right balance of sweet and spicy/smoky.
As someone who has tried many rib recipes, take my word that this one will be your favorite. And, if you have any doubts, just ask my rib-requesting husband!
Sauce (might want to make extra!)
4 teaspoons olive oil
1 cup minced onion
1 1/2 cups water
1 cup ketchup
2/3 cup packed golden brown sugar
2/3 cup cider vinegar
1/4 cup unsulfured (light) molasses (although I used dark and it tasted great!)
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee powder
2 teaspoons prepared mustard
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
6 baby back pork rib racks (about 9 pounds total weight)
1/2 cup cider vinegar
4 teaspoons liquid smoke flavoring
6 tablespoons chili powder
3 tablespoons ground cumin
1 1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons brown sugar
Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.
Preheat oven to 300°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 3 hours, covering loosely with foil if browning too quickly.
Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.
Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.