Glazed tender ribs and chips

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10 min


4 to 6 servings

* PLUS Baking Time: 120 minutes


  • 2 racks baby back ribs , about 1.5-kg each
  • 3/4 cup barbecue sauce
  • 1/2 cup orange marmalade
  • 1/4 cup teriyaki sauce , or soy sauce
  • 1 1/2 tbsp hot chili-garlic sauce , or 1/2 tsp hot red-chili flakes (optional)


  • Preheat oven to 500F (260C). Line with foil a large baking sheet that is at least 12×18 inches (30×45 cm) or use 2 smaller dishes. Place a rack on baking sheet. Slice each rack of ribs into 2- or 3-rib portions. Spread out ribs, meat-side down, on rack. In a small bowl, stir barbecue sauce with marmalade, teriyaki and chili-garlic sauce, if using, until fairly well combined. Lightly brush about one-third of sauce over bony side of ribs. Don’t spread all the way to edges. Pour 1/2 cup (125 mL) water into pan around ribs. Cover tightly with a tent of heavy-duty foil. It’s important to seal ribs tightly.
  • Place pan in oven and reduce temperature to 375F (190C). Bake ribs for 1 hour. Uncover, turn ribs and generously brush with barbecue sauce mixture. Add water to pan, if needed, to cover bottom of pan. Continue baking, uncovered, for 15 minutes. Baste with remaining sauce, making sure to cover ends, until richly glazed, from 15 to 30 more minutes.

Nutrition (per serving)

  • Calories
  • 789,
  • Protein
  • 46.6 g,
  • Carbohydrates
  • 23.6 g,
  • Fat
  • 55.7 g,
  • Fibre
  • 1.6 g,
  • Sodium
  • 918 mg.

Pop this fast-to-put-together dinner in the oven to warm your heart on a rainy day or a chilly night at the cottage.

Oven-roasted chips

Cut four medium-size unpeeled potatoes into thick wedges and toss in a bowl with 1 tablespoon (15 mL) olive oil and generous pinches of salt and freshly ground black pepper. Spread wedges out on a baking sheet and put in oven once ribs have baked for 45 minutes. Roast potatoes until they are tender and golden brown, about 45 minutes. Ribs and chips should be done at same time.