📖 Instructions

1. Preheat your oven to 325°F (160°C). This lower temperature helps ensure the ribs become tender without burning.
2. In a large bowl, whisk together the amaretto, almond extract, brown sugar, soy sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. This is your flavor base – don't skimp on the whisking!
3. Place the boneless ribs in a baking dish. Pour the amaretto mixture over the ribs, ensuring they are evenly coated. If you have time, let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours, for enhanced flavor penetration. I find that a longer marination really elevates the taste.
4. Cover the baking dish with foil. Bake in the preheated oven for 2 hours. This slow cooking process is key to tenderizing the ribs. Check them halfway through to ensure they aren't drying out; add a splash of water or broth if needed.
5. Remove the foil and bake for another 30 minutes, or until the ribs are deeply caramelized and fork-tender. The sugars in the marinade will create a beautiful, sticky glaze. Keep an eye on them to prevent burning.
6. Let the ribs rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more flavorful and tender ribs. Don't skip this step; it makes a difference!
7. Garnish with chopped almonds and a drizzle of extra amaretto glaze (optional). Serve hot with your favorite sides.