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.
- 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!