Tomato Barbecue Baby Back Ribs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 teaspoons salt
- 1 1/2 tablespoons cider vinegar
- 1 1/2 cups ketchup
- 1 tablespoon light brown sugar
- 2 teaspoons black pepper
- 1 cup coarsely chopped onion
- Carbohydrate 24 g(8%)
- Cholesterol 369 mg(123%)
- Fat 88 g(135%)
- Fiber 1 g(3%)
- Protein 103 g(206%)
- Saturated Fat 31 g(155%)
- Sodium 1434 mg(60%)
- Calories 1291
Preparation Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil. Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes. Transfer sauce to a food processor and purée until smooth. Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more. Cooks' notes:• Sauce can be made 1 day ahead and chilled, covered. • Ribs can be marinated in cooled sauce in a large sealable plastic bag, chilled, up to 24 hours. Bake as directed.
Preparation Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil. Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes. Transfer sauce to a food processor and purée until smooth. Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more. Cooks' notes:• Sauce can be made 1 day ahead and chilled, covered. • Ribs can be marinated in cooled sauce in a large sealable plastic bag, chilled, up to 24 hours. Bake as directed.
