These no-fuss ribs are wrapped in foil and oven-baked until moist and tender, then finished under the broiler until sticky and caramelized.
Recipe tags: sofrito base, moderate difficulty, main, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Better Than Bouillon® Sofrito Base |
| 2 tbsp | apple cider vinegar |
| 2 tbsp | olive oil |
| 2 tbsp | packed brown sugar |
| 3 tbsp | chili powder |
| 2 tsp | smoked paprika |
| 1 tsp | black pepper |
| 2 racks | baby back ribs (about 4 lbs total) |
| Quantity | Ingredient |
|---|---|
| ½ cup | mayonnaise |
| ¼ cup | prepared horseradish |
| 1 tbsp | lime zest |
| ¼ | lime juice |
Directions
In small bowl, whisk together Culinary Collection Sofrito, apple cider vinegar, oil, brown sugar, chili powder, paprika and pepper. Rub mixture all over rib racks. Let marinate for at least 1 hour and up to 4 hours in refrigerator.
Preheat oven to 325ºF.
Line baking sheet with a double layer of aluminum foil, with enough foil overhang to wrap around ribs. Lay ribs, bone side down, on prepared baking sheet. Wrap foil around ribs and seal.
Roast for 2 to 2 ½ hours or until meat is very tender and just starting to fall off the bone. Increase heat to broil.
Remove from foil and brush with pan juices. Broil for 2 to 4 minutes or until ribs are well glazed and starting to caramelize.
Meanwhile, in small bowl, stir together mayonnaise, horseradish, lime zest and lime juice.
Cut ribs into 2-rib portions and serve with horseradish-lime sauce for dipping.
Tip: Alternatively, finish ribs on preheated medium grill, flipping once, for 6 to 10 minutes or until grill-marked and starting to caramelize.