I made these last night for dinner, and I guess I didn’t make enough fries because they wanted more, and the ribs were gone. So that’s a good sign. I’ve made this for my husband before, and he loves both as well.
For the ribs:
2 racks of baby back ribs
1/2 pack of NOH Chinese BBQ Char Siu Powder
1 Tbsp Pepper
1 Tbsp Chili Powder
For the BBQ Sauce:
1 small can hunts tomato sauce (its about 3/4 cup)
1 cup Hunts reduced sugar ketchup
1/2 cup sugar free apricot jam
1/2 cup white vinegar
1 Tbsp Stevia
3 Tbsp black strap molasses
1/2 tsp pepper
1/2 tsp salt
2 tsp liquid smoke
1/2 tsp paprika
1/4 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp chili powder
dash of cinnamon
For the fries:
1 butternut squash, peeled
salt and pepper to taste
1 Tbsp oregano
1 tsp cayenne pepper
1 tsp chili powder
1/2 Tbsp onion powder
Directions for the ribs:
Heat your oven to 350 degrees.
If your ribs are real fatty, remove some of the fat from them.
Sprinkle some pepper and chili powder on both sides…it equals about 1 Tbsp.
Take 1/4 package of the Char Siu powder and rub it on the ribs on both sides.
Repeat this with the other rack.
Wrap your ribs in tin foil so no air will get out, and place both racks on a cookie sheet in the oven. Cook for 2 hours.
(Make the fries and BBQ Sauce while these are cooking)
Once the 2 hours has passed, remove the foil from your ribs, and place on your hot BBQ.
Immediately brush BBQ sauce on the top and bottom of the ribs, and cook for about 2 minutes, then do it again. I brushed BBQ sauce on mine about 4 times and cooked them for a total of 10 minutes.
Directions for the BBQ Sauce:
Heat your sauce pan on medium heat, and add your tomato sauce, jam, ketchup, vinegar, Stevia and molasses. Stir together.
Add the rest of the seasonings, mix together, and let cook for 10 minutes so everything combines.