Oven Baked Baby Back Ribs:
We’re keeping it simple for Father’s Day! It’s been all hustle and bustle this week with all the end of the school year activities from school performances, class parties, our baby girl’s birthday, more birthday parities and Father’s Day. As you can tell it’s been a very busy week for me. I couldn’t get it all done, which isn’t like me. It’s been little crazy and I haven’t been able to post as many recipes as I would like but sometimes life gets in the way!
It’s Summer time which means it’s time to start Qing! But, since I’m a little beat down from all of our activities this past week, I’m not quite ready to light up the grill this weekend! Instead I’m going to do my cheating version of oven baked baby back ribs for the men in my life. My well seasoned oven baked baby back ribs are one of my husband’s all time favorites and once you try this recipe you’ll see why!
Happy Father’s Day!
Ali in the Valley
Photo by: Ali
2 racks baby back ribs 6 tablespoons Rib Rub, recipe follows 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper Sweet Baby Rays Hickory & Brown Sugar Barbeque Sauce (optional)
Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme