ALAGA Pecan Baby Back Ribs

ALAGA Pecan Baby Back Ribs


  • 4 lbs. baby back pork ribs
  • 1/2 c. ALAGA Cane Syrup
  • 1 T. pepper
  • 1 T. paprika
  • 1 T. salt
  • 1/2 tsp. garlic powder
  • 1 1/2 c. quality barbeque sauce
  • 1 c. toasted pecans (ground fine)
  • 2 T. all-purpose flour


  • Preheat oven to 300 degrees.
  • Cut ribs into racks of 4 to 5 ribs each, and lay each rack on a large piece of foil.
  • In a small bowl combine 1/4 cup of the ALAGA Cane Syrup, pepper, paprika, salt and garlic powder.
  • Rub each side of the rack with 1 T. of the mixture dividing evenly.
  • Wrap foil around racks to form packets.
  • Place foil packets seam side up on large jellyroll pans or stack them in a large Dutch oven with a cover.
  • Place in the oven for about 2 1/2 hours.
  • Remove from the oven, spray grill racks with vegetable oil spray, fire up the grill to medium high.
  • Combine pecans and flour.
  • Remove rib racks from foil.
  • Pat dry with paper towels and then brush each rack with the ALAGA Cane Syrup evenly.
  • Press pecan mixture of pecans and flour to the meaty side of each rack.
  • Combine barbeque sauce and the other 1/4 cup of the ALAGA Cane Syrup.
  • Drizzle pecan crust with the sauce to cover.
  • Grill each over medium heat 2-3 minutes starting on the bare side painting with more sauce to your liking.
  • Turning and saucing until the ribs are caramelized.
  • Sprinkle with additional pecans and serve.
Keyword Alaga Cane Syrup

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