PITTSBURGH (KDKA) — Impress your friends at your next tailgating party with this recipe from Rania Harris!
This week on the Steelers Huddle, Rania is making Oven-Roasted Baby Back Ribs in the Heinz Red Zone!READ MORE: Pittsburgh Weather: Storm Chances Simmer Down, Chances Of Rain Remain
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”: Oven-Roasted Baby Back Ribs
- Sea salt and freshly ground black pepper to taste
- 2 cloves chopped fresh garlic
- 1 teaspoon cocoa powder
- 4 pounds pork baby back ribs
- 2 cups Heinz® Ketchup
- 1 cup Sriracha sauce
- ½ cup dark brown sugar
- ¼ cup Heinz® Apple Cider Vinegar
- 2 tablespoons Lea and Perrins® Worcestershire sauce
Combine the salt, pepper, garlic and cocoa powder in a small bowl.
Place the ribs, meat side up, in a large roasting pan and massage the seasoning mix onto the ribs.READ MORE: Seneca Valley School Board Votes To Remove Mascot, Native American Imagery
Preheat the oven to 275 degrees and cover the roaster with heavy-duty aluminum foil. Roast the ribs for about 3 ½ hours or until they are very tender.
Meanwhile, place the Heinz® Ketchup, Sriracha sauce, dark brown sugar, Heinz® Apple Cider Vinegar and Lea and Perrins® Worcestershire sauce into a medium sized mixing bowl. Whisk the ingredients together until the brown sugar is dissolved and the sauce is incorporated and thickened.
Remove the ribs from the oven and increase the temperature to 375 degrees.
Brush the ribs with the sauce, coating them well and return the roaster back into the oven. Continue to roast the ribs for another 20 minutes, or until they are well glazed and browned. Serve immediately and pass any additional sauce separately.MORE NEWS: 'American Duchess' Riverboat Docks Along Pittsburgh's North Shore
Serves: 6 – 8