Oven Baked Ribs

The dry rub recipe below will be enough for one full racks of ribs, but you can make more and store it ahead of time.

Baby back ribs are all about slow and low.  The juice from the cooked ribs is excellent over greens, such as kale or spinach.  I usually put kale in a skillet, and pour the warm juice over the kale, cooking until just wilted.

Oven Baked Ribs

Ingredients

2-3 lbs pork ribs (baby back, St. Louis style, spare ribs, country style, etc.)

1/3 cup dark brown sugar

1 tbsp kosher salt

1 tbsp onion powder

1 tbsp smoked paprika

1 tbsp mesquite seasoning

1/2 tbsp dry mustard

1/2 tbsp garlic powder

1/2 tbsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp allspice

BBQ sauce of your choice (I even like Sweet Baby Rays mixed with a little apple cider vinegar)

Directions

Mix the spices for the dry rub.  If the ribs still have a thin membrane on the back, remove it. Wipe the ribs dry with a paper towel.  Rub with dry rub. (If the dry rub won't stick, add a little oil to the rub first). Put on a wire rack in the fridge for 24 hours.

Preheat oven to 275 F.  If needed to fit on your pan properly, you can cut the ribs into two halves. Wrap the ribs tightly in aluminum foil, making sure they are well sealed.

Bake the ribs for 2 1/2 to 3 1/2 hours until meat falls easily off the bone. The ribs are ready when the meat is cooked through and very tender. If the meat still looks tough they are underbaked, so continue cooking.

Uncover ribs and discard foil.  Keep the juices for other purposes or discard.  Brush the ribs with BBQ sauce generously.  Broil the ribs on high for about 3-4 mins until the sauce is caramelized (keeping a close eye so that the ribs don't burn.  Enjoy!

Original link:

https://www.simplyrecipes.com/recipes/the_best_dry_rub_for_ribs/