KC Sticky Ribs

Ingredients

• 1.5 lbs pork baby back ribs
• ¾ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Position the oven rack about 4 inches below the broiler element and set the broiler to high; wait for the element to glow bright red and feel hot when you hold your hand 3 inches away, about 3 minutes.

2. 2

   Remove the thin papery membrane from the bone side of the ribs by sliding a knife under it, then peeling it away with your fingers; discard the membrane.

3. 3

   Pat the ribs dry on both sides with paper towels, pressing gently so the surface feels completely dry, which helps them caramelize.

4. 4

   Pour the ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce into a small bowl.

5. 5

   Add the minced garlic, smoked paprika, and a pinch each of salt and pepper to the bowl.

6. 6

   Whisk all the sauce ingredients together with a fork until the brown sugar dissolves and the mixture is uniform and smooth, about 30 seconds.

7. 7

   Lay the ribs bone-side up on the broiler pan; slide the pan under the broiler about 6 inches from the heat element.

8. 8

   Broil for 12 minutes until the tops are deeply browned and the edges look slightly charred, watching after the 8-minute mark to prevent burning.

9. 9

   Carefully pull the hot pan out of the oven; flip the ribs over so the meat side faces up.

10. 10

    Brush half of the sauce thickly over the top side of the ribs with a pastry brush, covering as much of the meat as possible.

11. 11

    Return the pan to the broiler and cook for 8 minutes until the sauce darkens to a deep caramel color and bubbles at the edges.

12. 12

    Remove from the oven and immediately brush the remaining sauce over the top while the ribs are still hot; the sauce will glaze and stick to the meat.

13. 13

    Let the ribs rest on the hot pan for 3 minutes so the sauce sets, then transfer to a cutting board.

14. 14

    Cut the rib rack between the bones into individual ribs using a sharp knife; serve immediately while still warm and sticky.

Tools you’ll need

• broiler pan or rimmed baking sheet
• small bowl
• fork
• pastry brush
• sharp knife
• cutting board
• paper towels

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