Honey Mustard Barbecue Baked Baby Back Ribs

Honey Mustard Barbecue Baked Baby Back Ribs
The secret to great-tasting ribs infused with barbecue flavour and so tender they’re falling off the bone is time—lots of it. Ribs are incredibly tough, so it takes long, slow, patient cooking to coax out their flavour and render them tender. A brightly flavoured barbecue sauce doesn’t hurt either!
Serves 4

Ingredients:
2 racks of baby back ribs
1 cup (250 mL) orange juice
1/2 cup (125 mL) honey
1/2 cup (125 mL) yellow mustard
1/2 cup (125 mL) ketchup
1/2 cup (125 mL) cider vinegar
2 tablespoons (30 mL) Worcestershire sauce
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) your favourite hot sauce

Directions:
1. Preheat your oven to 300°F (150°C).
2. Arrange the ribs in a large roasting pan or baking dish. Whisk together the remaining ingredients and pour over the ribs, turning the meat once or twice to evenly coat it. Cover the pan as tightly as possible with foil.
3. Bake the ribs for 3 hours. Remove the foil and continue baking for another hour, turning the ribs a few times to baste them with the flavourful barbecue sauce.
4. Arrange the ribs on a serving platter. Pour off any fat that has accumulated with the sauce and pour the sauce over the ribs. Serve and share!

Tip:
Because of the long cooking time, it is important that no moisture escapes from the pan—if it does, the ribs will eventually dry out. If your pan is wider than your foil, you can fashion two sheets into one larger one. Lay one sheet directly on top of a second sheet. Carefully and tightly fold one long edge over twice, about 1 inch (2.5 cm) each time. Open up the two sheets like a book, flatten and crease the middle seam with your finger, then tightly cover the pan. You’ll have plenty of foil to tightly crimp the edges and protect the ribs during their slow, moist braise.