| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds small pork ribs, such as baby back ribs
- One 7-ounce jar julienned sun-dried tomatoes in oil
- 5 cloves garlic, 3 whole and 2 minced
- 2 sprigs fresh rosemary
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1/4 cup tomato paste
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
Instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with 2 layers of foil.
- If your ribs are in a rack, cut them into separate ribs. Drain the sundried tomatoes, reserving the oil. Toss the ribs with the reserved oil, whole garlic cloves, rosemary, 1 1/4 teaspoons salt and a generous amount of pepper. Place the ribs on the prepared baking sheet and cover the baking sheet with foil. Bake until very tender, about 1 1/2 hours.
- Meanwhile, finely chop the sun-dried tomatoes. Melt the butter in a medium saucepan over medium heat. Add the tomatoes, minced garlic, shallot and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the sugar, vinegar and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 10 minutes. Transfer about half of the mixture to a mini chop or food processor and pulse until smooth; return the puree to the saucepan with the rest of the tomato glaze.
- When the ribs are tender, remove from the oven and increase the temperature to 500 degrees F. Uncover the ribs and remove the rosemary. Mash the roasted garlic cloves into the tomato glaze, discarding anything too tough to mash. Spoon half of the tomato glaze over the ribs. Bake until charred in spots, about 8 minutes. Turn the ribs over and add the rest of the tomato glaze. Bake until charred in spots, about 3 minutes more. Transfer the ribs to a platter and spoon any tomato glaze from the pan over top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 602 |
| Total Fat | 40 g |
| Saturated Fat | 14 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 39 g |
| Cholesterol | 141 mg |
| Sodium | 662 mg |
Reviews
A little sweet but delicious and cooked perfectly
So good and lots of flavor. Just wrote this recipe down. Will do again. Thank you
So good and lots of flavor. Just wrote this recipe down. Will do again. Thank you
I made this last night and they were really good. The sauce you could put on the sole of a shoe and it would taste awesome!!!!
Ribs cooked perfectly, was not impressed by Sauce. Seemed too thick. Lacked pizazz!
This recipe was fastastic! Easy, fast and fantastic(Fastastic). DELICIOUS!
This is a delicious rib recipe and easy to make. I made it today for Easter dinner for me and my hubby. We both enjoyed. We decided this sauce would also be awesome on smoked ribs. Can’t wait to try that. Very flavorful.
Easy and absolutely delicious!
Easy and came out great! Nice change up to traditional BBQ. Also Rose was a great pairing.
Delicious!!!!