Crazy Girl's Kitchen

Get ready:

• 3 slabs baby back ribs (about 7 1/2 pounds)
• salt and pepper
• extra-virgin olive oil
• 1 Tsp dried thyme
• 2 bay leaves
• 5 Tsp onion powder
• 2 Tsp garlic powder
• 1 cup ketchup
• 2 14oz cans tomato sauce
• 4 Tsp soy sauce
• 2 tablespoons red wine vinegar
• 2 Tsp dry mustard
• 2 Tsp honey mustard
• 1 Tsp cayenne
• 1 Tsp ground paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 ground nutmeg
• 1/2 tsp cinnamon
• 2 Tsp brown sugar

Now let’s play:

Preheat oven at 350F. Season ribs with salt  and pepper. Drizzle some olive oil on the top, and bake for 1 hour. Assemble the remaining ingredients in a sauce pan. Cook over medium heat for 15 minutes, and stir till well combined. Take ribs out of the oven. Spoon or brush a thick layer of sauce onto the ribs, and then bake the ribs for another 1.5 hours. Let the ribs rest for 15-20 minutes and serve with the (6-8 servings).

After-play thoughts:

If there are leftovers, it’s best to refrigerate it in its whole rack form, so least amount of juice would get lost and ribs stay tender after reheat. Also, I suggest store dipping sauce separately; otherwise, taste of meat will be overpowered by the sauce as the sauce would be marinating the ribs in the fridge.