Oven Baked Baby Back Ribs

This post is long overdue. I have been meaning to blog about my recent dinner party but my other hobby which is Card Making took all my attention for the past weeks. I have this Paper Craft blog on the works and also Classes in my place so my foodblog has been put aside for the moment.

I made this Oven Baked Baby Back Ribs for the recent dinner party I hosted. Both my guest and my husband really enjoyed it. This recipe tastes as good as it looks. Fall off the bone tender and succulent. I got the recipe from the Kitchen of One Perfect Bite.  Although I did not follow her Barbecue Sauce recipe and used the store bought barbecue sauce instead, this dish still turned out awesome.  I highly recommend everyone to try it. Next time, I will make the Barbecue Sauce from scratch.

Oven Baked Baby Back Ribs Recipe
Adapted from : the Kitchen of One Perfect Bite

Ingredients:
For Dry Rub
1 tablespoon Kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon sweet smoked paprika
1 teaspoon fresh ground black pepper
For Barbecue Sauce
1 cup ketchup
2/3 cups Worcestershire sauce
2/3 cup golden brown sugar
1/2 teaspoon hot sauce (optional)
1/4 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
2 tablespoons mustard
1 tablespoon liquid smoke
1 teaspoon minced garlic
1/4 cup flour
1 (12-oz.) bottle non-alcoholic amber ale
For Baby Back Ribs
2 slabs baby back ribs, silver skin and under flap removed
1 teaspoon liquid smoke

Cooking Directions:
1) To make dry rub: Combine salt, granulated onion, granulated garlic, paprika and pepper in a small bowl. Set aside.
2) To make barbecue sauce: Combine all sauce ingredients, in the order listed, in a large pot with a heavy bottom. Whisk until smooth. Place pot over low heat and cook for 1 to 2 hours, stirring every 20 minutes, until thickened. Set aside. If not using immediately, cool to room temperature and refrigerate.
3) To make the ribs: Rub top surface of ribs with liquid smoke. Sprinkle top surface of each rack with 1 teaspoon dry rub. Turn and sprinkle bottom surface of each rack with 1 teaspoon dry rub. Wrap in plastic wrap and refrigerate for 8 to 24 hours. Preheat oven to 250° F. Remove covering from racks. Place on an aluminum foil lined baking pan or cookie sheet. Cover pan with foil and bake in preheated oven for 3-1/2 hours. While ribs are cooking, remove sauce from refrigerator and warm. Remove ribs from oven. Let rest for 10 minutes, remove foil and drain accumulated liquid. Spread both sides of ribs with barbecue sauce, return to oven and bake, uncovered for an additional 30 minutes. Serve hot. Yield: 4 to 6 servings