Recipe: Easy Baby Back Ribs with BBQ Sauce
A simple recipe from the Williams Sonoma Test Kitchen for oven-roasted ribs with a homemade apricot BBQ sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Saucepan
- Whisk
- Spoon
- Aluminum foil
- Parchment paper
- Paper towel
- Serving platter
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
Ingredients
- 1 rack baby back ribs, 1 1/2 to 2 lb. (750 g to 1 kg), halved crosswise
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 to 3 tsp. cayenne pepper, or to taste
- 3 Tbs. tomato paste
- 1/2 cup (4 fl. oz./125 ml) water
- 1/3 cup (3 fl. oz./80 ml) cider vinegar or rice wine vinegar
- 1 1/2 cups (15 oz./470 g) apricot preserves
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 1 Tbs. Worcestershire sauce
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