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Santa Fe Pork RibsJuly 25, 2018
Introducing the amazing vanishing pork rib! These baby back ribs are cooked low and slow with our Santa Fe Dryglaze and then quickly broiled to caramelize a homemade barbecue sauce. You should probably plan for two racks because the first one might just disappear before it gets to the table.
Ingredients
For: 4 servings
- 1 rack baby back pork ribs
- 1/2 packet Urban Accents Santa Fe BBQ Dryglaze
- 2-3 tbsp. olive oIl
For Basting:
- 2 cup ketchup
- 1/2 cup Worcestershire sauce
- 1/2 packet Urban Accents Santa Fe BBQ Dryglaze
- 1/2 - 1 cup water
Time
- Preparation:
- 15 min
- Cooking:
- 2 h 40 min
- Ready in:
- 2 h 55 min
Courses
Dinner/Main Courses/PorkCuisines
AmericanSeasons
Fall Feasting/Summer GrillingInstructions
- Rub rib rack with Santa Fe Dryglaze. Wrap loosely with foil and place on a baking sheet. Let ribs sit on counter for 30 minutes. Bake in a 275 degree oven for 2 hours.
- While ribs are baking, make the sauce. Combine ketchup, worcestershire sauce, and remaining Dryglaze in a small sauce pan. Add a few tablespoons of water and stir to combine. Cook mixture over medium heat until it reduces down into a thick, luscious barbecue sauce. Add water as needed to thin sauce. Remove from heat and set aside.
- Remove ribs from oven, remove from foil, and place directly on a foil lined baking sheet. Set oven to broil. Brush the rack liberally with the sauce and place the rack under the broiler for a 2-3 minutes. Watch carefully so they don't burn! Sauce should caramelize and become gooey.
- Remove rib rack to a cutting board and let cool for 5 minutes. Carefully cut between rib bones. Serve with more sauce for dipping and watch them vanish before your very eyes!
