Finger Licking Good Ribs Recipe

Finger Licking Good Ribs Recipe

  • Makes: 6 Servings
  • Ready In: 30 mins
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins

The sauce in this recipe is sure to be one of your favorites. You can use this on chicken, beef, or even in beans. So fire up the oven (you don’t need a grill for these) and get ready to enjoy!

    Nutritional Information (per serving)

  • Calories: 658
  • Fat: 45g
  • Protein: 37g
  • Sodium: 271mg
  • Carbohydrates: 14g
  • Fiber: 1g
  • Sugar: 11g


  1. 2 lbs, pork baby back ribs or beef ribs
    ½ cup balsamic vinegar, plus extra to drizzle
    2 tablespoons extra virgin olive oil, plus extra to drizzle
    Dash kosher salt
    Dash cracked pepper
    3 tablespoons garlic, minced
    2 tablespoons, rosemary, finely chopped
    ¼ cup of organic catsup
    ¼ teaspoon dried chili flakes
    2 tablespoons, honey


    1. Coat ribs with balsamic vinegar, salt and pepper and set aside. 
    2. In a sauté pan, heat extra virgin olive oil, chili flakes, and garlic. Sauté until fragrant. Add rosemary. Add balsamic vinegar, honey, and catsup. Heat through and put on low heat. In the meantime in a large frying pan, heat a drizzle of olive oil. Sear both sides of ribs in frying pan, a couple of minutes on each side. Remove from pan and place on tin foil sheets large enough to enclose ribs into pouches.
    3. Remove sauce from the stove and pour over each rack of ribs in foil. Seal foil pouches and place on a sheet pan in oven for 20-25 minutes (if using beef ribs, you may need to increase cooking time by 5-7 minutes).

    Extra marinade can be used for chicken and other meats.

Chef Domenica Catelli

Domenica is the national spokesperson for the Organic Trade Association’s national campaign, “Go Organic! for Earth Day.” She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” with Dr. Oz on XM radio, and has been featured in Vegetarian Times, Kiwi Magazine, and

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