Sweet and tangy glazed ribs make for a delicious Sunday night dinner. Serve with mashed potatoes and vegetables for a complete meal everyone will love.
Ingredients1 3/4 cups (2 bottles) Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
4 lbs. Baby back ribs
Preheat oven to 350 degrees F. Place ribs in a shallow baking pan and cover with foil. Bake 30 minutes. Preheat the grill to medium heat. Cut rib rack between the bones into individual ribs. Set aside 1/2 cup of sauce. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 3 – 4 minutes total. Serve, passing reserved glaze on the side.