Baking the Ribs
Sliced baby back ribs into small portions. Seasoned with Montreal Seasoning and wrapped individually in foil. Bake for 2 1/2 hours at 350.
Homemade Sweet & Spicy BBQ Sauce
* 1 cup packed brown sugar
* 2 cups ketchup
* 1 cup Mr. Yoshida Gourmet sauce
* 1/2 cup vinegar
* 1/2 cup soy sauce
* 1/4 cup lemon juice
* 1 tablespoon garlic powder
* 1 tablespoon Dijon mustard
* 1 teaspoon spicy sesame oil or regular sesame oil (makes it nice and nutty) if you don't have the spicy oil use 1 tablespoon of Siracha
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.
Let it simmer and keep stirring until the sauce thickens.
After roasting ribs for 2 1/2 hours. Place them on a wire rack and use a cookie sheet to catch the BBQ sauce drippings. We got lazy so we broiled the ribs instead of grilling. You can wrap your cookie sheet with foil wrap for easy clean-up after baking the ribs. I forgot about it so I ended up soaking my pan overnight. Totally worth it!
We paired it with steamed broccoli. We figured we needed something green to go with our tasty food.