SPICY BABY-BACK RIBS

SPICY BABY-BACK RIBS

Serves 2

  • 1 to 4 racks (about 1 lb each) of baby-back pork ribs
  • 1 cup Maya Kaimal Spicy Ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon salt
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  • Begin preparing ribs about 1 ½ hours before you plan to serve them. Cut each rack in half. Place ribs in a large pot and fill pot with enough water to cover ribs.
  • Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender. (If cooking more than two racks, increase cooking time at least 15 minutes).
  • Meanwhile make the glaze by combining the remaining ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring often, for 15 minutes or until slightly thickened.
  • Place boiled ribs, meat side down, on a broiler pan. Brush with half the sauce mixture and broil 5 to 6-inches from heat for 6 to 7 minutes. Turn ribs over, brush with remaining sauce, and broil additional 6 to 7 minutes, or until edges are slightly charred.
  • Serve with any remaining sauce on the side. Enjoy with your favorite coleslaw or potato salad.