the Breville Test Kitchen

Kansas City Baby Back Ribs

Name: Kansas City Baby Back Ribs
Cook time: 2700 s
Total time: 25200 s
Yield: Serves 4-6
Ingredients: ¼ cup (50 g) light brown sugar; 2 tbsp smoked paprika; 1 tbsp kosher salt; 2 tsp ground black pepper; 2 tsp chili powder; 2 tsp garlic powder; 2 tsp onion powder; ½ tsp ground cumin; ⅛ tsp cayenne pepper; 2.4 kg baby back pork rib racks; 1 tbsp vegetable oil; 1 yellow onion - thinly sliced; 2 cloves garlic - thinly sliced; 100 g chipotle peppers in adobo sauce; ½ tsp ground ginger; ½ tsp smoked paprika; ½ tsp mustard powder; 411 g can diced tomatoes; ⅓ cup (95 g) tomato paste; ¾ cup (180 ml) apple cider vinegar; ¾ cup (150 g) demerara sugar; 2 tbsp (40 g) honey; 2 tsp Worcestershire sauce; Kosher salt - to season

A magic combination of fragrant spices brings these ribs to life, lovingly basted with a smoky chipotle sauce. The oven does most of the work, with just a little brushing required from you at the end. That’s a whole lot of set n’ forget for what is a ribtastic feast!

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7 hrs total time

45 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

For the spice rub

¼ cup (50 g) light brown sugar
2 tbsp smoked paprika
1 tbsp kosher salt
2 tsp ground black pepper
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
½ tsp ground cumin
⅛ tsp cayenne pepper
2.4 kg baby back pork rib racks

For the chipotle barbecue sauce

1 tbsp vegetable oil
1 yellow onion
thinly sliced
2 cloves garlic
thinly sliced
100 g chipotle peppers in adobo sauce
½ tsp ground ginger
½ tsp smoked paprika
½ tsp mustard powder
411 g can diced tomatoes
⅓ cup (95 g) tomato paste
¾ cup (180 ml) apple cider vinegar
¾ cup (150 g) demerara sugar
2 tbsp (40 g) honey
2 tsp Worcestershire sauce
Kosher salt
to season

Instructions

1
Insert the wire rack into position 6. Set the oven to Bake, Convection, 125°C, for 5 hours and press Start to preheat. Meanwhile, prepare the spice rub.
2
Place the sugar, paprika, salt, pepper, chili powder, garlic powder, onion powder, cumin and cayenne pepper in a bowl and mix well to combine.
3
Remove the silver skin on the ribs by running a flat knife under the skin to loosen then peel off and discard.
4
Tear 3 lengths of foil 1 x 1.25m long and 2 x 75cm long. Lay the long piece horizontally on the countertop. Lightly oil the center of the foil. Place the 2 remaining sheets vertically and slightly overlapping each other in the middle, to form a cross. Place the roasting pan in the center of the cross and insert the broiling rack.
5
Place the ribs on the rack and sprinkle all over with the spice rub, patting it to adhere. Position the ribs so the meat side is facing up.
6
Bring the edges of the foil up and over the ribs to loosely cover and create a parcel. Tightly seal the edges.
7
Once preheated, place the ribs in the oven and cook for 5 hours. Meanwhile, make the chipotle barbecue sauce.
Tip: The foil parcel needs to be airtight to slow cook properly. Be careful you don’t tear the foil when handling.
8
Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally for 10 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.
9
Add the chipotle and spices and cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes.
10
Place the sauce in a blender and blend until smooth. Place half the sauce in a bowl.
Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Makes about 4 cups (960ml). Half the sauce is used in this recipe, the remaining sauce can be stored in the refrigerator for up to 5 days and used in burgers, bacon and egg rolls, or meat based sandwiches.
11
When the oven signals, remove the ribs from the oven. Move the wire rack to position 4.
12
Carefully open the foil parcel and discard the foil. Remove the ribs and rack from the pan and pour out the cooking liquid. Return the broiling rack to the roasting pan and top with two sets of ribs. Generously brush the top of the ribs with some of the sauce.
Tip: Open the foil away from you to avoid steam burn.
13
Place the pan in the oven. Set the oven to Broil, High, for 10 minutes and press Start. Halfway through broiling, brush the ribs with some of the sauce and continue broiling.
14
The ribs should be well browned and sticky. If not, broil them a little longer. Place the ribs on a serving platter, cover with foil to keep warm. Repeat with the remaining ribs.
15
Cut the ribs into portions and brush with some of the sauce. Serve with any remaining sauce on the side.