Roasted Tomato Glazed Ribs

30 minutes Prep Time
3 hours Cook Time
4 Servings

These Roasted Tomato Glazed Ribs are fall-off-the-bone tender and slathered in a deeply savory, slightly sweet tomato-based glaze made with Red Gold Whole Peeled Tomatoes. Slow-roasted and packed with flavor, these ribs are a guaranteed crowd-pleaser for any gathering or weekend cookout. The rich roasted tomato glaze adds a fresh, elevated twist to a classic comfort dish.   @janays_cookin    @thefeedfeed

Ingredients

  • 1 can Red Gold® Canned Whole Peeled Tomatoes 28 oz

  • 4 minced garlic cloves
  • 1/4 quartered onion, optional
  • 2 tablespoons olive oil, divided
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon Worcestershire sauce, optional
  • 2 tablespoons smoked paprika, divided
  • 1 teaspoon dried oregano, optional
  • 1 pound pork ribs, baby back or spare ribs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne powder, optional
  • fresh herbs such as thyme or basil, for garnish

Instructions

Step one

Roast the tomatoes: Preheat oven to 400°F. On a baking sheet, add Red Gold Whole Tomatoes, garlic, and optionally, a quartered onion. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 25–30 minutes until softened and slightly charred.

Step two

Make the tomato glaze: Let the vegetables cool slightly, then transfer them to a blender or food processor. Add balsamic vinegar, brown sugar, Worcestershire sauce (if using), 1 tablespoon smoked paprika, oregano (if using), and additional seasoning. Blend until smooth and taste to adjust seasoning.

Step three

Marinate the ribs: Pat ribs dry and season with salt and pepper. Rub with 1 tablespoon paprika, garlic powder, onion powder, 1 tablespoon olive oil, and cayenne (if using). Place ribs in a large zip-top bag or baking dish. Pour the tomato glaze over, coat thoroughly, cover, and refrigerate for at least 2 hours, ideally overnight.

Step four

Cook the ribs: Preheat oven to 350°F. Transfer ribs to a baking dish and cover tightly with foil. Bake for 2 hours, removing foil during the last 30 minutes to allow the glaze to caramelize and the ribs to brown.

Step five

Serve: Let the ribs rest for 5–10 minutes before slicing. Garnish with fresh thyme or basil and serve with your favorite sides—cornbread, coleslaw, or grilled veggies all work great!

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