Before the summer is over and it starts snowing you should make TI 52818’s simple baby-back ribs!
Thank you Andrew for submitting, these look so good!
Simple Baby-Back Ribs Recipe
You Will Need:
- 1 rack of pork baby back ribs.
- 4 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili powder
- Barbecue Sauce (your choice)
- Baking Sheet
- Heavy Duty Aluminum Foil
- Small mixing bowl
- Paper towels
- Thoroughly mix the brown sugar, kosher salt, black pepper, and chili powder in the small mixing bowl. This will be your dry rub. Set aside for now.
- Remove ribs from their packaging. Pat dry with paper towels.
- There is a very thin, very tough membrane on the back (ribs side) of the rib rack. Remove this membrane. I use a knife to pry up a corner of the membrane, then pull it down the length of the ribs. You may need to use a paper towel to grip the end of the membrane. If the membrane tears or doesn’t come off in one piece, repeat until you get it all off.
- Put the dry rub all over the ribs (both sides) and rub in. The meat will take on the color of the rub and turn dark reddish brown.
- Wrap ribs securely in heavy-duty aluminum foil and put in refrigerator for several hours to chill. I prep them first thing in the morning, then let them sit in the fridge until 3 hours before dinner time. You can also refrigerate overnight. I put the ribs on the baking sheet before putting them in the ribs just in case any meat juice leaks out. That way it will leak onto the baking sheet and not get all over my fridge.
- Preheat oven to 250 degrees.
- Place ribs (still on baking sheet) in center of the oven, ribs-side down. Note that the baking sheet is still optional, however it will catch anything that leaks out of the foil and will keep your oven for getting messed up.
- Cook for 2.5 hours.
- Remove ribs from oven and set oven temperature to 350 degrees.
- Open foil. (NOTE: FOIL WILL BE HOT! Use oven mits or a utensil to open the foil so you don’t burn yourself!) Brush approximately 1-2 tablespoons of barbecue sauce (depending on the size of the ribs and your preference) across the top of the ribs. I use the back of a metal teaspoon to brush/spread the sauce. This will be your glaze. I prefer a thin, fine glaze, so I use less, however if you prefer a thicker glaze, use more.
- Place ribs back in the oven with the foil left open. NOTE: you don’t have to wait for the oven to reach 350 before putting them back in.
- Cook for another ½ hour.
- Remove from the oven and let stand for a few minutes.
Serve and eat! Goes really well with macaroni & cheese and a sweet potato (or sweet potato fries!)
Submitted by: TI 52818 Andrew Milbourne