For as long as I’ve known, I’ve been a rib girl. I absolutely LOVE ribs and was super excited to introduce them to Isley once he was ready! I was thrilled to find out that rib bones are actually one of the best things you can give a baby to help with motor function and jaw skills when it came to baby led weaning. When Isley was around 9 months, I gave him a bone with no meat and watched him go in amazement! Now that he’s approaching 2 , I feel comfortable giving him a full rib with meat since he’s had so much practice! This recipe is easy and the meat comes our tender and juicy!
What you’ll need:
- 1.5lbs Rack of Baby Back Ribs
- Brown Sugar
- salt
- chipotle powder
- chili powder
- smoked paprika
- onion powder
- garlic powder
- cumin
For the sauce:
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 TBSP rice wine vinegar
- 1 TBSP minced ginger
- 2tsp sesame oil
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes (optional)
- Preheat the oven to 300 degrees
- Pat ribs dry and slice the membranes vertically
- Stir seasoning mix and rub on front and back of ribs well
- Cover ribs in foil and bake for 2 1/2 hours
- Mix ingredients for sauce and simmer on stovetop for 5 minutes, let cool
- Remove ribs from oven and brush with sauce (for baby’s ribs, I will remove a few and set to the side before adding the sauce)
- Place ribs into oven on BROIL
- Repeat steps 7 & 8 a few times until sauce has has formed a sticky by crisp layer to your liking
- Top with sesame seeds, furikake seasoning or green onions!
Recipe was adapted by Savor With Jennifer