NO-FUSS BAKED BABY BACK RIBS

No-Fuss Baked Baby Back Ribs image

Provided by Kardea Brown

Time 4h25m

Yield 15 to 20 servings

Number Of Ingredients 16

Ingredients

1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon brown sugar
1 teaspoon ground ginger
Pinch kosher salt and freshly ground black pepper
6 racks baby back ribs (about 2 pounds each), membranes removed
2 cups yellow mustard
2 cups dark brown sugar
1 1/2 cups apple cider vinegar
1 cup granulated sugar
2 heaping teaspoons garlic powder
2 heaping teaspoons onion powder
1/2 teaspoon smoked paprika
One 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper

Steps:

For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.