Recipe of the Week – Best Ribs Ever
May 25, 2009
(From The Other White Meat Collection at emealsforyou.com)
Best Ribs Ever
Debbie had a picnic this weekend and told me she was serving ribs along with way too much other food and I asked if I could cook the ribs for her. The goal of great ribs starts with good pork but then usually most people veer into the crazy world and try too hard. There are two basic elements that separate bones left on the plate with meat and fat hanging on them and bones picked clean: a good dry rub and patience.
The ribs pictured above cooked in a low oven for 3 1/2 hours and although there was bbq sauce available most ate them just the way they were. As my wife says, you want to eat ribs to taste the pork not a bottled bbq sauce; besides these are easier to eat as they are not as messy. The only thing that could make these better is serving them with a slice of good corn bread; I made that as well. (Recipe available on emealsforyou.com)
These are so good that I thought I should walk you through the easy steps to making them. Follow them and then sit back, lick your fingers and let the compliments come.
Start with a good quality ribs. Rinse and dry the ribs. I line jellyroll pans (3/4″ deep cookie sheets) with parchment to facilitate easy cleanup. Place the ribs fat side up and score the fat diagonally in both directions.
Scored Ribs
Rub the dry rub into the slab and flip over. Rub the dry rub into the meaty side. Place in a pre-heated 275 degree oven and cook for 2 hours. Flip over and cook for 40 minutes on this side. Flip again and finish cooking, about 40 minutes until fork tender.
Ribs with Rub
Best Ribs Ever
| Complexity: | Easy |
| Serves: | 4 |
| Category: | The Other Meat Entrée |
| Meal: | N/A |
| 6 | lb | ribs, baby back |
| 1 | recipe | dry rub |
Rinse ribs and dry with a paper towel. Turn ribs over to the fatty side and score diagonally across the ribs in both directions. Rub dry rub over ribs, flip over and rub dry rub on this side. Place parchment paper on a cookie sheet with ¾” sides, place ribs meat side up onto cookie sheets and place in pre-heated 275 º oven. Bake for 2 hours, flip over and bake for an additional 45 minutes, flip back and finish cooking until fork tender and ribs start to fall off the bone, about 40 more minutes.
Serve with bbq sauce on the side.
Dry Rub
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Misc |
| Meal: | other (General) |
| 0.75 | Tb | cumin, ground |
| 0.5 | tsp | pepper, cayenne |
| 1 | tsp | pepper, fresh ground |
| 1 | tsp | paprika, sweet |
| 1 | Tb | garlic powder |
| 1 | Tb | onion, granulated, dry |
| 2 | tsp | mustard, dried |
| 1 | Tb | chili powder |
| 2 | Tb | sugar, brown |
| 0.5 | tsp | salt, kosher |
Combine all ingredients in a small bowl. May be stored in an air-tight container for months.
Note: Use on pork, beef and chicken.
Entry Filed under: Dinners. Tags: baked ribs, bbq ribs, dry rub, easy ribs, finger licking good ribs, great ribs, pork ribs, recipe, ribs, spareribs.
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