This year I sound like a broken record. I made ribs for Memorial Day weekend – using my tried and true recipe. The world is still in a corona virus pandemic, and more Americans are resisting getting vaccinated. This year I finished the ribs in the oven with bbq sauce; I don’t think I’ve lit the grill in 9 months.
2 slabs (~6 lbs) of baby back ribs
Rub (a little different than last year)
4 tablespoons firmly packed dark brown sugar
4 tablespoons white sugar
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons onion powder
1 teaspoon cumin powder
It was really easy this year since I didn’t light the grill. Heat oven to 250 F. (My oven runs cool so I sometimes turn it up to 275 F.) Start by taking off the membrane that covers the bones. Then sprinkle top and bottom of the ribs with your favorite rub seasoning. Place ribs bones down, uncovered, on a foil covered roasting pan, and bake for 2 hours.
Next take the ribs out, cover with heavy duty aluminum foil, and place back on the pan and bake them another 2 hours.
Finally, take the ribs out, uncover them, paint them with your favorite barbeque sauce, and bake for another 30 minutes or so. Check for doneness. If they aren’t tender enough you could try covering them again and baking another 30 minutes.
This year we served the ribs with corn on the cob and Barbie’s (famous) potato salad. It was delicious!