Sweet-and-Spicy Fall-Off-the-Bone Ribs

Gluten Free
Dairy Free
Health score
24%
Sweet-and-Spicy Fall-Off-the-Bone Ribs
255 min.
2
820kcal

Suggestions


Indulge in the ultimate comfort food with our Sweet-and-Spicy Fall-Off-the-Bone Ribs, a dish that promises to elevate your dining experience to new heights. Perfectly suited for those who follow gluten-free and dairy-free diets, these ribs are not just a meal; they are a celebration of flavors that will tantalize your taste buds.

Imagine succulent pork baby back ribs, slow-roasted to perfection until they practically melt in your mouth. The secret lies in the meticulous preparation, starting with the removal of the tough membrane that can hinder the tenderness of the meat. Once seasoned and wrapped, these ribs are roasted low and slow, allowing the flavors to develop and the meat to become irresistibly tender.

But the magic doesn’t stop there! Our homemade barbecue sauce, a delightful blend of sweet and spicy elements, takes these ribs to the next level. With the rich taste of ketchup, the warmth of ground cumin, and a kick from Sriracha, this sauce is the perfect complement to the smoky, tender meat. A quick broil at the end caramelizes the sauce, creating a beautiful glaze that will have everyone at the table reaching for seconds.

Whether you’re planning a cozy dinner for two or a gathering with friends, these Sweet-and-Spicy Fall-Off-the-Bone Ribs are sure to impress. Get ready to savor every bite and enjoy the delightful combination of flavors that make this dish a true standout!

Ingredients

  • lb baby back ribs 
  • serving salt and pepper 
  • tablespoon olive oil 
  • 0.3 cup onion red finely chopped
  • 0.5 teaspoon ground cumin 
  • 0.5 cup catsup 
  • tablespoons brown sugar light packed
  • tablespoon sriracha 
  • tablespoon apple cider vinegar 

Equipment

  • sauce pan
  • oven
  • knife
  • roasting pan
  • aluminum foil
  • kitchen towels
  • cutting board

Directions

  1. Heat oven to 275°F.
  2. Place ribs meat side down on cutting board. Locate thin membrane covering rack. This membrane can be tough when cooked. To remove, use knife to gently slide under membrane then using fingers, pull membrane away from bones. If slippery or difficult to remove, use kitchen towel to take hold of membrane and pull.
  3. Season both sides of ribs with salt and pepper; place in large roasting pan. (It may be necessary to cut ribs in half in order for them to fit into pan). Cover with 2 sheets of foil.
  4. Roast 3 hours 30 minutes to 4 hours or until pork falls easily from bones.
  5. To make barbecue sauce, in 2-quart saucepan, heat oil over medium heat.
  6. Add onion; cook and stir until translucent. Stir in cumin.
  7. Add ketchup, brown sugar, Sriracha sauce and vinegar; stir to combine. Season sauce with salt. Cook 2 minutes. Set aside.
  8. Remove ribs from oven; uncover. Generously brush both sides of ribs with barbecue sauce.
  9. Move oven rack to top rack position in oven; set oven control to broil. Broil ribs 3 to 4 minutes or just until sauce begins to caramelize.

Nutrition Facts

Calories820kcal
Protein26.78%
Fat58.51%
Carbs14.71%

Properties

Glycemic Index
36
Glycemic Load
0.45
Inflammation Score
-5
Nutrition Score
31.392173953678%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
4.58mg

Nutrients percent of daily need

Calories:820.35kcal
41.02%
Fat:53.88g
82.89%
Saturated Fat:17.52g
109.5%
Carbohydrates:30.48g
10.16%
Net Carbohydrates:29.89g
10.87%
Sugar:25.39g
28.21%
Cholesterol:197.18mg
65.73%
Sodium:1067.02mg
46.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:55.48g
110.95%
Selenium:88.43µg
126.32%
Vitamin B3:20.3mg
101.49%
Vitamin B1:1.33mg
88.48%
Vitamin B6:1.34mg
67.1%
Vitamin B2:0.98mg
57.86%
Zinc:7.43mg
49.55%
Phosphorus:465.77mg
46.58%
Potassium:943.46mg
26.96%
Vitamin B12:1.6µg
26.67%
Vitamin B5:2.41mg
24.13%
Vitamin D:3.14µg
20.96%
Vitamin E:2.6mg
17.32%
Copper:0.33mg
16.57%
Iron:2.93mg
16.26%
Magnesium:59.13mg
14.78%
Calcium:117.98mg
11.8%
Vitamin C:8.84mg
10.72%
Vitamin A:387.95IU
7.76%
Manganese:0.15mg
7.73%
Vitamin K:6.28µg
5.98%
Folate:9.76µg
2.44%
Fiber:0.59g
2.37%