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Heinz Red Zone Recipe: Baby Back Ribs From The ‘Burgh

(credit: Thinkstock)

(credit: Thinkstock)

PITTSBURGH (KDKA) — Add a little flavor to your next Steelers tailgate party with this delicious recipe from Rania Harris!

This week on the Steelers Huddle, Rania is making Baby Back Ribs from the ‘Burgh in the Heinz Red Zone!

Don’t forget to tune into the Steelers Huddle show each Saturday after the 11 p.m. news on KDKA-TV for more of Rania’s recipes!

STEELERS HUDDLE “Heinz Red Zone Recipe”: Baby Back Ribs from the ‘Burgh

  • 2 lemons
  • 2 cups Heinz Tomato® Ketchup
  • 2 tablespoons molasses
  • 2 teaspoons ground chipotle chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 3 pounds baby back ribs
  • 1 cup thinly sliced onion
  • 2 cloves garlic ~ sliced
  • 3 cups ginger ale

Directons:
Preheat oven to 350 F. Juice one lemon and slice the other.

Combine lemon juice, Ketchup, molasses, chipotle pepper, cumin, and oregano.

Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place in a roasting pan.

Scatter lemon slices over ribs. Sprinkle with onion and garlic. Add ginger ale and cover tightly.

Place in oven and cook for 1-1/2 hours or until very tender.

Cool ribs in liquid, about 25 minutes.

Preheat grill to medium-high and grease lightly.

Remove ribs from cooking liquid (discard liquid, lemons, and onion).

Place ribs on grill. Cook, turning and basting often with remaining sauce, 8 to 10 minutes or until well glazed.

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