I’ve been trying to perfect the making of baby back ribs for years. I think I’ve finally done it, and it’s easy, and anyone can do it with an oven (gilling optional at the very end) and pretty basic ingredients.
The key is in the slow cook of these babies and I let them go for at least 2 hours with my dry rub on them and wrapped in foil.
For the dry rub, once you are comfortable, you can play with this depending on the amount of heat vs sweet you like, but I will post a recipe to get you started. I use pretty basic ingredients that make the meat both tender and flavorful.
When I make up my dry rub (recipe at the end), I make a big batch and store it in a zip lock baggie in the pantry. Then whenever I want to make ribs or chicken the prep is super fast. I place the meat on a sheet of foil and then pat the dry rub on the top. I do not do the bottom.
Wrap them up and let them sit in fridge for 2 to 24 hours. Then make sure to remember to put them in the oven 2-3 hours before you want to eat so the magic can happen. Place the foil package on a cookie sheet, oven at 275 and let them cook for at least 2 and up to 3 hours. Your house will smell so good and they will come out fall of the bone tender.
For the final sear you may use your oven on broil, or your grill. Just brush some sauce on top and use a high heat. This is very quick and you will want to monitor your ribs for the right amount of char for you. The rub and sauce both have a high sugar content, so they sear pretty quickly. I keep the sauce real simple, just whatever you like from the store or your own sauce. I add a little hickory smoke to my bottled sauce for an extra little zing.
Once the ribs are on the grill or under the broiler you are only 5-10 minutes out from one of the best rib dinners ever! To serve, I put them upside down on a cutting board and use a big knife to cut into individual ribs. You could just throw the entire slab on a plate, but I like to make them easier to eat.
Dry Rub:
- 3 tablespoons brown sugar
- 1 ½ tablespoons paprika
- 1 tablespoon salt
- 1 ½ tablespoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons Everglade Rib Seasoning (or other dry barbeque seasoning)
Wrap in foil. Cook ribs in a 275 degree oven for 2-3 hours. Unwrap and finish on the grill or under the broiler for 5-10 minutes topped with your favorite barbeque sauce. Enjoy!
