Things You'll Need:
- RIBS:
- 1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)
- 1 teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- FOR BARBECUE SAUCE:
- ¼ cup water
- 1 cup ketchup
- ¼ cup packed brown sugar
- 2 tablespoons Smoky Barbecue Rub from Pampered Chef or McCormick
- 2 teaspoons cider vinegar or white vinegar
- TOOLS:
- microwave
- boning or utility knife
- deep covered baker or non-metal dutch oven
- food thermometer
- saucepan
- mixing bowl
- grill pan or frying pan
-
Step 1
For ribs, remove membrane from rack of ribs using Boning/Utility Knife (see Cook’s Tip below). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes.
Turn ribs over. Microwave on HIGH 7-10 minutes or until Food Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink. -
Step 2
For sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan.
Bring to a boil, stirring occasionally; remove from heat. -
Step 3
Transfer ribs to (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat.
-
Step 4
Heat Grill/Frying Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
Serve immediately.
