I can’t recall the first time I had ribs.
But I remember NOT liking them.
I’m not much of a “meat off the bone” kind of girl, so gnawing on chicken wings, T-bone steak and ribs just isn’t my thing.
But then, these delicious, tender, fall-off-the-bone ribs came into my life.
And I was forever changed.
Ribs, I love you.
These ribs are totally fool-proof, can be whipped up on a slow-paced Sunday afternoon, and are definitely a crowd-pleasing dish. You can serve the alongside a dollop of potato salad, or remove from the bone and serve over a bowl of creamy polenta. Mmmmmmmmm……..
- 1 rack of pork baby back ribs
- 3 tbsps. coconut sugar
- 1 tbsp. sea salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper flake (optional if you don't like heat)
- 1 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 1 tsp. smoked paprika
- 1/2 tsp. chipotle powder
- 1tbsp. liquid smoke
- **Optional- your favorite bbq sauce
- Preheat oven to 250(F).
- Combine all of the seasonings together with the liquid smoke and sugar. Mix with a fork until well combined. Set aside.
- On the back of the ribs there is a thin membrane to remove before cooking. I usually run a sharp knife down the enter length of the back of the ribs, then use a spoon to tuck under the white membrane and peel off. I usually use a knife to pry up a corner of the membrane, then I just pull it down the entire length of the ribs. It's ok if it tears, just find a new spot and repeat the spoon method again until it's all removed.
- When the membrane is removed, rinse the ribs and pat dry.
- Massage the dry rub on the front and back of the ribs. Wrap loosely but completely in foil, place on a sheet tray and bake at 250 for 3 hours. No peeking!
- At 3 hours, unwrap the ribs and turn up the oven to 350. Bake uncovered for an additional 20 minutes. **If you like your ribs saucy, this would be the time to baste your ribs with your favorite bbq sauce.
- Finish outside on the grill to ensure a crispy exterior, or broil an additional 5 minutes on high heat watching carefully not to burn!