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Oven-barbecued Baby Back Ribs

  • Yield: 3 to 4 servings


  • 2 cups ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons minced onion
  • 2 teaspoons minced garlic
  • 2 teaspoons dry mustard
  • 2 teaspoons cayenne
  • Salt and black pepper
  • 1 4-pound slab baby back ribs
  • Cilantro Potato Salad (recipe follows)


  • Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.