- 5 lb Baby Back Ribs, cut into 3 or 4 rib sections
- 2 tsp kosher salt
- 1 tsp freshly ground pepper
- 1 c ketchup
- 1 yellow onion, finely chopped
- ½ c lemon juice, freshly squeezed
- 4 tbsp unsalted butter
- 1 tbsp Worcestershire sauce
- 1 tbsp sweet Hungarian paprika or mild smoked paprika (pimentón)
- 2 tsp sugar
Position racks in center and upper third of oven and preheat oven to 350°F.
Season ribs with salt and pepper. Wrap sections securely in aluminum foil and repeat to make as many packets as needed. Place foil-wrapped ribs on sheet pans (they can overlap). Bake until ribs are almost tender (carefully open a foil packet to check), 1½-2 hours.
Meanwhile, make sauce: Combine ketchup, ¾ c water, onion, lemon juice, butter, Worcestershire, paprika and sugar in a small, heavy saucepan. Bring to a boil over medium high heat, stirring frequently. Let boil for 1 minute, then remove from heat.
Carefully unwrap each packet of ribs while they are still on the baking sheets and slather each batch with sauce. Reseal packets. Bake until ribs are fork-tender, about 1 hour more. Transfer rib packets to a cutting board and let stand for a few minutes. Carefully remove foil. Transfer ribs to a serving platter and serve hot.
This recipe can be made gluten-free by using gluten-free ketchup and Worcestershire sauce.
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