Memphis-Style Baby Back Ribs Liz Pearson   From Every Day with Rachael Ray October 2008 SERVES 8 Prep Time: 30 min Cook Time: 3 hr 2 teaspoons sweet paprika 2 teaspoons chili powder 1 teaspoon garlic powder 1/2 teaspoon dried oregano Salt and pepper 2 racks pork baby back ribs (about 5 pounds total) Two 8-ounce cans tomato sauce 1/2 onion, finely chopped 6 tablespoons apple cider vinegar 3 tablespoons brown sugar 1/2 teaspoon hot pepper sauce 1. Preheat the oven to 275°. In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, 1 tablespoon salt and 1 teaspoon pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub. 2. Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours. 3. Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes. Season with salt and pepper. Cut the racks into individual ribs and serve with the sauce on the side.

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