CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE
Provided by Kelsey Nixon
Time 3h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the ribs: Preheat the oven to 275 degrees F.
- Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
- In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
- Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
- For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
- Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.
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Mansoor Shah
[email protected]These ribs were amazing! The cumin scent was amazing, and the sweet and tangy BBQ sauce was the perfect complement. I will definitely be making these again.
Dream Lewis
[email protected]I'm not a big fan of ribs, but I decided to give this recipe a try anyway. I'm so glad I did! The ribs were so tender and flavorful. I will definitely be making these again.
Bry The Brownie
[email protected]I made these ribs for a potluck and they were a big hit! Everyone loved them.
Kevin Weathers
[email protected]These ribs were a little too spicy for me. I think I would use less chili powder next time.
M. Zubair
[email protected]I'm not a fan of BBQ sauce, so I made these ribs with a different sauce. They were still really good!
Fayaz Hussain Akhund
[email protected]I made these ribs in my slow cooker and they were amazing! I cooked them on low for 8 hours and they were fall-off-the-bone tender.
Usman Imran
[email protected]I didn't have any cumin seeds, so I used ground cumin instead. It still turned out great!
Nsa Ani
[email protected]I found that the ribs took a little longer to cook than the recipe said. I had to cook them for an extra 30 minutes.
Hameedullah wazir
[email protected]These ribs were a little too sweet for my taste. I think I would cut the amount of brown sugar in the sauce in half next time.
Kabiru Musa
[email protected]I made these ribs for my husband's birthday dinner and he loved them. He said they were the best ribs he's ever had. Thanks for sharing this recipe!
Ola Dele
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The ribs are always juicy and tender, and the sauce is amazing.
ASHMAL SIDDIQUI
[email protected]I'm not a big fan of cumin, but I decided to give this recipe a try anyway. I'm so glad I did! The cumin flavor was actually really nice with the BBQ sauce. The ribs were fall-off-the-bone tender and so flavorful.
Jacaree Kasey
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them. I followed the recipe exactly and they turned out perfectly.
Arturo Breton
[email protected]These ribs were absolutely delicious! The cumin scent was amazing, and the sweet and tangy BBQ sauce was the perfect complement. I will definitely be making these again.