Winter Ribs

It’s freezing outside. So it’s best to get some good ole stick to your bones food in ya. For me, that’s baby back ribs. No grill/Smoker necessary for these super succulent, super tender face treats!

All you need is your favorite dry rub, barbecue sauce, and an oven. Then we go slow and low and finish with some glazing. It’s really that simple, people. So try this out and prove to yourself that you can cook a killer rack of ribs. I promise, this is fail safe! 

INGREDIENTS:
1 rack baby back ribs
1-2 cups of your favorite barbeque sauce
My Dry Rub:
¼ White Sugar
¼ Brown Sugar
¼ cup Kosher Salt
¼ cup Chili Powder
¼ cup Ancho Chili Powder
2 TBSP Ground Pepper
1 tsp Cayenne Pepper
1 TBSP Hungarian Paprika
1 TBSP Smoked Paprika
1 TBSP Onion Powder
1 TBSP Cumin
1 TBSP Garlic Powder
1.5 TBSP Chinese 5 Spice
1 tsp Ground Mustard

Begin by removing excess fat & silver skin from the rack of ribs.

Remove the membrane from the underside of the rack of ribs.

Wash & Dry the rack and place it on a large sheet of heavy duty foil that is large enough in which to wrap the rack.

Season the top side of the rack of ribs. Flip over and repeat.

Leave the ribs top side down so it looks like a boat. Wrap the rack in the foil… But not too tight. Then pop it in to a 240 F oven for 2 hours and 15 minutes. No peeking!

After the time is up, take the rack out of the oven unfold the foil. Then, pour off the excess oil and meat juices. Finally, set your oven to 350 F.

Paint on your barbecue sauce on the underside and then flip the rack over. For me, that sauce is none other than Full Moon’s barbecue sauce. Life gravy is what I call it. And shout out to Mom & Dad for the care package from the South that included this month’s barbecue sauce rations.

Paint the top side of the ribs and return to the oven. Remove the rack of ribs every 10 minutes to repaint the top surface with fresh sauce until you have a nice sticky coating that has formed. about 4-5 times.

Remove and let rest for 10 minutes.

Cut & serve!

This yields an incredible rib. Definitely not falling off the bone (probably 30-45 minutes shy of oven time… 2 hours 45 min should do the trick if that’s your game). But I’m really not in to that… I need texture. The meat will slide off the bone though very easily. Served these up with rice balls and green beans along with a side of my Hoppin’ John. Perfect Saturday night!