for those that use very little ingredients
The simplicity of Pesach cooking always excites me. It feels really good to make food with little ingredients. Those who only use unprocessed ingredients always greatly appreciate when there’s a recipe that’s suitable for them. We get lots of feedback that Between Carpools has the largest recipe selection for those who don’t use processed ingredients.
But you know what? Everyone else also appreciates using fresh, basic ingredients, even if they can buy loads of ingredients in the grocery. So this works for everyone.
These back ribs are fun. Your family will feel like they’re in a restaurant, and they’re especially loved by all the boys. And it’s super flexible. As long as you know the technique, you can use whatever ingredients you have and you can’t go wrong. If ketchup and maple syrup are in your Pesach pantry, you can also make our Bourbon Back Ribs (skip the bourbon obviously).
There are 2 rules you need to stick to for successful Baby Back Ribs.
- Rub a rub on the meat. We used this Coffee Spice Rub. If you don’t use ingredients like paprika or garlic, no worries. As long as you use salt, sugar, and coffee that’s enough of a rub.
- Add a sauce at the end. You can use any sweet store-bought BBQ sauce or a homemade sauce. We’ve used our all-purpose duck sauce.

Rub oil on the meat. We used 2 small ones that fit into a 9×13.

Top generously with the coffee rub.

Get the top and bottom covered.

Add a ladle full of chicken stock/soup into the bottom of the pan. Cover tightly with foil and bake at 350°F for 3 hours. Or, even better, bake at a lower temperature 250-300°F for 4-5 hours. IMPORTANT NOTE: The cooking time will greatly vary depending on your oven, the type of pan that you use, and the quantity of ribs that you’re cooking. Your meat is ready when it’s feels soft and springy to the touch (not hard!).

Top the ribs with duck sauce, or you can use any store-bought or homemade sauce.

To make ahead, freeze the ribs in the broth. Warm the sauce separately OR warm on top of the ribs. When serving, remove ribs from pan and serve (and add sauce if you’ve warmed it separately). Be careful when lifting, as if you’ve cooked them right, they will fall off the bone!
Barely-Any-Ingredients Baby Back Ribs
Ingredients
- 1 (approx. 3-4 lb) Back Ribs OR 2 smaller strips of Baby Back Ribs
- oil, for coating
- 1 recipe Coffee Spice Rub
- 1 recipe Homemade Duck Sauce or your own favorite sauce
- 1 cup/ladle chicken soup or stock
Instructions
- Preheat oven between 250°F-350°F, depending on if you want to cook low and slow or a little quicker.
- Rub oil on the meat. Top generously with the coffee rub, getting both the top and bottom covered.
- Add a ladle full of chicken stock/soup into the bottom of the pan. Cover tightly with foil and bake for 3 hours at 350°F or 4-5 hours at a lower temperature (250-300°F) IMPORTANT NOTE: The cooking time will greatly vary depending on your oven, the type of pan that you use, and the quantity of ribs that you’re cooking. Your meat is ready when it feels soft and springy to the touch (not hard!).
- To serve, pour sauce over ribs before rewarming or keep sauce warmish and pour over ribs before serving. NOTE: Whether you need the broth when rewarming depends on how long you’re going to be rewarming for. If your ribs are basically warm and you’re heating up for just 15-20 minutes, then you can get rid of the broth and pour the sauce over to rewarm. But if you’re going to be rewarming for longer, then it’s best to keep the ribs in the liquid. While it’s fine to pour the sauce over while the ribs are still in the broth, you’ll lose some of the sauce.

Nice! Could I do this with a flanken roast?
We would recommend making this recipe with a flanken roast.
https://betweencarpools.com/the-easiest-flanken-recipe-you-will-ever-need-this-pesach/
Can I do it without the duck sauce? We don’t like sweet meat…
Use any BBQ or any sauce you like.
Have you tried blending the duck sauce for better consistency?
“Barely-Any-Ingredients” Life: a suitable between carpools style!
Thanks to you!!!
Did a trial run of this recipe for shabbos … it was beyond! And so easy!
Is there a recipe for the coffee spice rub? Also I think it means to say beef back ribs, baby back ribs are specifically pork ribs.
Yes, there’s a text link above in this post.
Winner!
can I make this ahead and freeze it? How would you recommend reheating it?