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Slow-Cooked Baby Back Ribs with Peach-Honey Nectar

COOK TIME
3 hrs 30 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(54)
Black Eye Pea Hummus + Buffalo Wings + Baby Back Ribs
Black Eye Pea Hummus + Buffalo Wings + Baby Back RibsNathan Congleton / TODAY
COOK TIME
3 hrs 30 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(54)

Ingredients

All-Purpose Barbecue Seasoning (makes 2 cups)
  • 1/2 cup granulated sugar
  • 1/2 cup sweet paprika
  • 1/4 cup salt
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 1/3 cup dark brown sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fennel seed powder
  • 1 teaspoon cumin
  • 4 teaspoons hatch chili powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • 2 tablespoons ground black pepper
  • Rib Baste (makes 1¾ cups)
  • 1/2 cup apple juice
  • 1/2 cup peach nectar
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/4 cup melted butter
  • Ribs
  • 2 racks baby back ribs (about 2½ pounds)
  • 1 cup all-purpose barbecue seasoning (recipe above)
  • cups rib baste (recipe above)
  • Chef notes

    Baby back ribs are always a crowd-pleaser for your carnivorous friends, and although they take a while to cook, they are super easy to prepare.

    Technique tip: If you have a smoker, fire it up for that added barbecue flavor.

    Swap option: You can use spareribs in place of the baby backs.

    Preparation

    For the all-purpose barbecue seasoning:

    Combine all ingredients in a mixing bowl, then transfer to a food processor and pulse until all ingredients are evenly incorporated. 

    For the rib baste:

    In a bowl, add all ingredients and whisk to combine. 

    For the ribs:

    1.

    Preheat your oven or smoker to 250°F. Remove the ribs from the package and pat dry. Generously season the top and bottom of the ribs with 1/2 cup of the all-purpose barbecue seasoning. Allow the ribs to sit with the seasoning until the seasoning looks wet, about 15 minutes.

    2.

    Place the ribs on a sheet pan fitted with a baking rack, meat-side up, and cook — mopping with the baste every 20 minutes — for about 3½ hours, or until you can wiggle the bones but they don’t come out. The internal temperature should be about 198°F.

    3.

    Remove the ribs from the oven and allow them to rest for 5 minutes before serving.  If serving the ribs at a later time, wrap them in heavy-duty aluminum foil and hold them in a warm place until you are ready to serve them.