Southwestern Style Baby Back Ribs from Heinzketchup Com
Get ready to impress with these Southwestern Style Baby Back Ribs from Heinz! This mouthwatering recipe combines fall-off-the-bone tenderness with bold, smoky flavors for the ultimate BBQ experience. A fragrant rub made with smoked paprika, chili powder, and cumin infuses the ribs with southwestern flair, while a tangy homemade glaze featuring Heinz ketchup, honey, and a hint of hot sauce adds the perfect balance of sweetness and spice. Slow-baked to juicy perfection and finished on the grill for that irresistible char, these ribs are a surefire crowd-pleaser. Perfect for summer cookouts or game-day gatherings, this recipe takes classic barbecue to the next level—don’t forget to serve extra glaze for dipping!
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Recipe Information
Ingredients
- 2 racks baby back ribs
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1.5 cups Heinz ketchup
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 cup water
Instructions
Preheat the oven to 300°F (150°C).
Remove the membrane from the back of the ribs to ensure tenderness.
In a small bowl, combine the smoked paprika, chili powder, cumin, garlic powder, onion powder, black pepper, and salt.
Rub the spice mixture evenly over both sides of the ribs.
Place the ribs on a large sheet of aluminum foil and drizzle them with olive oil.
Wrap the ribs tightly in the foil and place them on a baking sheet.
Bake the ribs in the preheated oven for 2.5 hours, or until tender.
While the ribs are baking, prepare the Southwestern glaze. In a medium saucepan over medium heat, combine Heinz ketchup, apple cider vinegar, honey, Worcestershire sauce, hot sauce, and water.
Stir the glaze mixture until it is well blended, then simmer for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
After the ribs have finished baking, remove them from the oven and carefully open the foil.
Brush a generous amount of the glaze over both sides of the ribs.
Preheat the grill to medium-high heat.
Grill the ribs for 5-10 minutes per side, basting with additional glaze, until they are caramelized and slightly charred.
Remove the ribs from the grill and let them rest for a few minutes before slicing.
Serve the ribs hot with extra glaze on the side.
Nutrition Facts
Calories |
5897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.5 g | 471% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 10143 mg | 441% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 201.6 g | ||
| Protein | 364.9 g | 730% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 934 mg | 72% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4957 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
