Dinner / Downhome

Yes I Can, Babyback Ribs

For most of my life, ribs have seemed out of my reach. They were the domain of barbecue joints or the local smokehouse. How could a home cook replicate eight hours in a specialty smoker with mesquite chips smoldering away? Well, last week, that all changed. I found a way to make ribs that are juicy and mouth-watering, in my own home!

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2 whole slabs pork baby back ribs

(Before proceeding, check for a silvery membrane on the bone side of the ribs. If there is still a membrane, use a knife or spoon, to pry one end of the membrane up. Then take a paper towel and gently pull the entire membrane off. Skipping this step may result in tough ribs!)

First, rub them with this spice mixture:

8 tablespoons tightly packed light brown sugar

3 tablespoons kosher salt

1 tablespoon chili powder

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon ground thyme

1/2 teaspoon onion powder

1/2 teaspoon Old Bay Seasoning

Then I let these babies (hehe) sit in the fridge for eight hours. You can leave them wrapped tightly with plastic wrap and covered in the rub for up to 24 hours.

Preheat the oven to 275 degrees. When you are ready to cook the ribs, remove from the fridge and wrap each rack in foil. Place the foil-wrapped ribs on a baking sheet and then cook in the oven for 2 to 2 1/2 hours. Check them at two hours to see if the meat is tender and cooked through. When the meat is cooked, unwrap the racks and brush liberally with your favorite barbecue sauce. Heat your grill to medium heat. Then grill the ribs for about ten minutes, five minutes per side, watching them closely, you don’t want them to burn. The barbecue sauce caramelizes and gives them that smoky crust.

And that, Ladies and Gentleman, is it! These ribs are GOOD. And so much easier than I imagined! Try them, you won’t be disappointed!

Recipe Source: Rub inspired by Alton Brown

 

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