Baby Back Ribs with Baobab Sauce
These ribs get their boost of flavor from a sauce made with baobab—an African fruit with a rather dry but antioxidant-rich pulp. I think baobab may be the next most exciting superfood. The dry, powdery fruit pulp has a tangy, lemon-like flavor that goes very well with barbecued ribs.
2 lbs. pork baby back ribs
1 cup barbecue sauce
1 Tbs. baobab powder
2 Tbs. olive oil
1 Tbs. minced garlic
¼ tsp. black pepper
- Preheat the oven to 350 degrees.
- With your hands, pull off from the underside of the ribs. Separate it from the meat and bones if necessary with a knife. Wash the ribs and pat them dry with a paper towel.
- In a small mixing bowl, combine the barbecue sauce, baobab powder, oil, garlic, and pepper. Mix well. You will use this mixture for marinating and basting.
- Place the ribs in a Pyrex baking dish. You may need to separate them into 2 or more slabs. Spread half of the baobab sauce onto the ribs and cover with foil.
- Bake at 350 degrees for 1–1½ hours.
- Transfer the ribs to a grill. Over high heat, sear the ribs for 4–5 minutes on each side, basting regularly with the remaining baobab barbeque sauce.
CHEF NOTE: In this recipe, you can use lemon juice or lemon zest (1 Tbs.) in place of the baobab powder, but it won’t have the same health benefits.