Per request, I am adding my ribs recipe tonight. It’s not an exact recipe, but it will serve you well, regardless of your choices in seasonings. The important feature is the cooking process.
- 3 Racks of baby back ribs (I usually buy them at Costco, Rinsed, and patted dry with paper towels
- 1/4 to 1/2 C brown sugar
- 1 1/2 tsp. cayenne (use more or less to taste)
- 1 1/2 tsp. chili powder
- 1 tbsp. cumin
- 1/4 C paprika
- 1 1/2 tsp. garlic powder
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- 2 to 4 C of your favorite bbq sauce
- 1/4 C Apple cider or red wine or balsamic vinegar (Choose 1)
- OPTIONAL: 1 tsp. dried mustard powder, 1 tbsp. oregano and/or basil, 1 tbsp. onion powder
Note: I am lazy and hate to clean up, so I’ve gotten these ribs down to a science. I use heavy duty foil to roast the ribs. It makes clean up easy.
Mix all the ingredients together and spread it all over both sides of the racks of ribs. Rub it in well. To do this, I spread heavy duty aluminum foil on the counter, place a rack of ribs down, spread 1/3 or the mix and rub it in. I repeat till all 3 racks are covered with the dry rub. You can wrap each rack individually, or if they will fit, I put 2 racks next to each other with the 3 rd rack straddling, then cover tightly with additional foil making a pouch. If you need to adjust for space, you can cut the racks in half to fit your cooking space.
Put them wrapped and covered with dry rub in the fridge for anywhere from 2 to 24 hours. This lets the flavors infuse into the meat.
Remove them from the fridge and let them sit on your counter for 30 minutes or so, to take the chill off. In the meantime, pre-heat your oven to 325 degrees. Please the ribs, on the sheet pan onto the rack, set at the middle of the oven. Now LEAVE THEM ALONE for 2 1/2 hours.
Remove the ribs from the oven and let them rest. Open the foil and let them cool a bit, but be careful not to spill the liquid that has formed in the foil pouches.
Again-all of this can be done in advance, so if you’re making these for a crowd, stop here. You can even refreeze the ribs at this point, if you want to.
To finish the ribs, you can finish them with the racks whole, cut in half, or even cut into individual ribs. Take 3 C of bbq sauce and mix with 1/4 C of vinegar. We prefer the apple cider vinegar which give the ribs a bite, accenting the chili and cayenne. Red wine vinegar will give it a nice counter to the sweetness of the bbq sauce, and balsamic will add additional sugar to the sauce and help make the ribs even crustier.
To finish the ribs in the oven, preheat the oven to 425, brush the ribs with sauce and throw them into the oven, uncovered. They will take about 20-30 minutes to heat through and get crusty on top. You can also throw them under the broiler for a minute or two. If you want to finish them on the grill, keep them in at least 1/2 racks, brush with the bbq sauce and vinegar mix, and cook 10-15 minutes over medium heat, flipping once. Serve with the additional cup of bbq sauce for people who want additional sauce.
I am so sorry. I made these for a party and totally forgot to take a photo of the finished product. They disappeared that night, so I couldn’t even photograph the left overs. LOL
Enjoy with some corn on the cob and homemade slaw! You will find these ribs just fall off the bone and taste great.