- Cook Time
- Prep Time
- 10 ServingsServings
- 2 c. orange juice
- 1 c. California raisin paste
- 2 c. apple cider vinegar
- 1/4 c. Louisiana hot sauce or to taste
- 2 c. ketchup
- 1/4 c. chile powder
- 1 tbsp. granulated garlic
- 2 tbsp. granulated onion
- 2 tbsp. dry mustard powder
- 2 tbsp. kosher salt
- 2 tsp. freshly ground black pepper
- 4 racks baby back ribs, membranes removed from rib side
1 Place orange juice and raisin paste in a blender and purée until very smooth.
2 Add purée and remaining ingredients except ribs to a saucepan and bring to boil. Reduce heat and simmer for pproximately 20 minutes to meld flavors.
3 If sauce is too thick, thin with a little water. If too thin, reduce further; set aside.
4 Preheat oven at 375°F. Rinse rib racks under cold running water and pat dry with paper towels.
5 Place bone-side down in a shallow roasting pan large enough to lay them flat. Cut ribs into smaller sections, if needed.
6 Add enough sauce to generously coat the ribs. Bake in preheated oven at 375°F for 30 minutes or until the ribs are tender and falling off the bone.
7 Makes enough sauce for several batches of ribs.
Source: Chef Roy Harland and California Raisin Marketing Board