Monday, January 23, 2012

Slow-Baked Baby Back Ribs

Last year for our anniversary, I surprised my husband with the monster of all grills: gas on one side, charcoal on the other, smoker box attachment…if it could fold laundry, it would be perfect. Over the spring and summer he became a very proficient smoker, producing mouthwatering ribs, chicken, and even veggies. But with the onslaught of cold, windy weather, we were looking for ways to get the same yummy flavor without having to brave the elements. My friend, Missi, told me that she’d had a lot of success baking her ribs in the oven, so I decided to give it a shot. These ribs were tender, flavorful, and, tasted great with a mesquite BBQ sauce to add that smoky dimension.

1 rack baby back ribs 
½ bottle BBQ sauce of choice

Dry Rub: 
½ cup brown sugar
¼ cup paprika
1 ¼ T pepper
1 ¼ T salt
¾ T chili powder
¾ T garlic powder
¾ T onion powder
½ tsp cayenne

Prepare ribs by using a sharp knife to remove the thin membrane on the back side of the rack. (Hint: It helps to use a paper towel to grip the membrane and pull it off) Sprinkle ribs with dry rub and rub all over the meat, until completely coated on both sides. Wrap in foil and refrigerate 4-8 hours.

Preheat oven to 250 degrees. Place foil-wrapped ribs on a large roasting pan or cookie sheet. Bake 3 ½ hours.

Heat BBQ sauce in a small saucepan. Unwrap ribs and brush sauce on both sides; let rest about 10 minutes. Replace ribs on the pan and bake, uncovered, an additional 30 minutes. Let rest about 10-15 minutes before slicing and serving.



*Dry rub modified from The Smoker King
Cooking method modified from One Perfect Bite


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