Cilantro-Garlic Baby Back Ribs

I'm a big fan of smoked meat and was always under the impression that good ribs couldn't be cooked "indoors" until I tried a slow-roasting method. I have several different rubs and marinades that I like to use for pork ribs but this one is quickly becoming a favorite!

3 cloves garlic, minced

1 cup fresh cilantro, coarsely chopped

1 Tbsp. sugar

1 cup soy sauce

1/2 cup Asian sweet chili sauce

1/4 cup vegetable oil

1 rack pork back ribs, cut into 2 bone portions

In a blender or food processor combine garlic, cilantro, and sugar; blend or process until ingredients form a paste. Add soy sauce, sweet chili sauce, and vegetable oil. Pulse until well combined. Pour the mixture over the ribs in a large baggie, turning ribs to coat well. Cover and refrigerate overnight (I've marinated them for two nights and they tasted great!)

Preheat oven to 250 degrees. Transfer ribs to a 9×13 baking dish and pour sauce over ribs. Cover tightly with foil and bake 3 hours. Pre-heat grill. Shake excess juices off ribs and grill about 3-4 on both sides to char them a little (carefully, because they should be fall-apart tender at this point). Serves 2. Enjoy!

This recipe was in Better Homes & Gardens Magazine.