Here is another decadent recipe from this month’s featured cookbook Heroes’ Feast: The Official Dungeons and Dragons Cookbook. If you haven’t picked up your copy already, follow the link below so you can get more amazing recipes like this one!
When I think of ribs, I normally think of hot summer days, and ice cold beer. However, this sweet, sticky, recipe is just rich and savory enough to make the perfect winter dish.
The meat does have to cook in the oven for around 2 hours, so it is best done on a day that you are going to be home. However, the actual prep time is very minimal. The recipe says it serves 4 and we found that to be pretty accurate. My husband and I got two meals out of it.
I already had most of the ingredients for the sauce in my kitchen, which is a big thumbs-up from me with any recipe.
So, here is what you are going to need:
- 1/2 cup ketchup
- 1/2 cup honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar (I used apple cider vinegar)
- 2 teaspoons Dijon mustard
- 1 tablespoon oil (I used olive oil)
- 1 Yellow onion, finely grated (I just chopped it finely)
- Kosher salt
- 5 garlic cloves, finely chopped
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- Pinch of cayenne
- 4 1/2 to 5 pounds baby back ribs, membranes removed if desired. (there are instructions in the cookbook on how to do this if you choose to). I used St. Louis style ribs because that is what my grocer had available. It worked just fine!
- Freshly ground black pepper
- 2 scallions, white and green parts, thinly sliced for garnish
- Preheat the oven to 325 degrees with a rack in the middle of the oven
- Line a large cookie sheet with foil and set a wire rack in it. (I really appreciated the foil during clean up as there was quite a mess on it at the end)
- In a small bowl, whisk together ketchup, honey, Worcestershire sauce, vinegar, and mustard until well blended. Set aside.
- In non-stick skillet (I used a cast iron skillet) over medium heat, warm the oil. Add the onion and about 1/2 tsp. salt and cook, stirring, until the onion appears “drier”, about 4 minutes. The onions will look more clear when they are ready.
- Add the garlic, chili powder, smoked paprika, and cayenne and cook, stirring constantly until fragrant, about 1 minute.
- Add the ketchup mixture to the pan and bring to a simmer, stirring consistantly. Continue to simmer, stirring, until the sauce has thickened slightly and the flavors have blended, about 5 minutes.
- Set aside off the heat to cool briefly, the mixture will thicken as it cools.
- Sprinkle both sides of the ribs generously with salt and pepper.
- Brush about 1/3 cup of the sauce on the bone side. Turn the ribs bone-side down, and brush the meaty side with about 2/3 cup of the remaining sauce. Put the rest of the sauce in the fridge.
- Keeping the ribs bone-side down, roast until meat is extremely tender and the meat between the bones in the middle of the racks registers about 205 degrees. Roasting takes between 2.5-3 hours. Mine was ready at around 2.5 hours.
- Check after 2 hours and cover with foil if the top is getting too dark.
- When roasting is completed, adjust the oven temperature to 425 degrees. Brush the remaining 1/4 cup sauce on the exposed (meaty) side of the rack and continue to roast until the sauce heats through but remains sticky. Usually 8-10 minutes.
- Transfer the ribs to a cutting board and cut as desired.
- Sprinkle with scallions and serve hot!
I served my ribs with mashed potatoes and a leafy green salad with red wine vinaigrette. The starchy and salty sides really complimented the sweet sauce quite nicely!
If you are looking for other dinner options, check out this Traveler’s Stew Recipe also from Heroes’ Feast!
Enjoy your holiday season!