Sweet & Sour Baby Back Ribs

Sweet and Sour Sauce is the beginning of something good!

These ribs are the end result after making my Sweet and Sour Sauce which was just published. We loved straying from traditional rubbed and or barbecue sauced ribs. Cooking them in a low oven with a bit of liquid and wrapped in foil made these ribs tender and juicy, yet there was still a little give to the meat. Some folks in the barbecue world insist on falling off the bone meat, while the others consider tender yet with a give. It's actually all up to you which way you prefer your ribs.
For this recipe you'll need to first make the Sweet and Sour Sauce. From there, it's easy.

• 1 rack baby back ribs (pork)
• salt and black pepper to taste
• sweet and sour sauce
• 1/4 cup chicken broth
• aluminum foil

You can elect to take off the tougher membrane from the back of the ribs. I did not do this step, but the link to the video will help if you so choose to but are not sure how to do it.

1. Preheat your oven to 225°.
2. Salt and pepper both sides of the ribs.
3. Using a large sheet of aluminum foil on a baking sheet, place the ribs membrane side down. Start to fold up all edges and add the chicken broth and 1/4 cup of the sweet and sour sauce. Fold the packet up tightly.
4. Cook your ribs for 3- 3 1/2 hours at 225°.
5. Pull them out of the oven and adjust the oven to 300°.
6. Carefully open the packet, keeping in mind that steam burns.

At this point the ribs are pretty much cooked and liquid has formed. What you'll start next is the basting of the sauce.

1. You can baste, or pour some of the sauce over the ribs and leaving the foil open place them back in the oven.
2. Continue to cook and baste on sauce about every 15 minutes for another hour. You can use the convection oven for deeper browning.

Prep time: 5 minutes
Cook time: 4-4 1/2 hours
Servings: 3 (per rib)


At this point you should have succulent ribs coated with the flavorful sweet and sour sauce and they are ready to eat.