**Update**I posted this recipe for baby back ribs last year. They are so darn good I'm thinking they need to be revisited. I'm preparing them tonight to cook tomorrow for my mom, Nana, and her bestie. As usual when making ribs Mr.Perfect requested that they not be falling off the bone but tender. I took a deep breath, rolled my eyes and made an ugly face at that... as usual.
I've made ribs dozens of times and therefore Mr.Perfect has become quite particular about them. He likes them to be tender but not falling off the bone. He wants to bite into them and not have the whole thing fall apart. He's a pain... right?! I like them just fine falling off the bone. Anyhow...this is how I make ribs for Mr.Perfect.
What you need:
- 2 tablespoons paprika
- 2 teaspoons salt or season salt
- 2 teaspoons onion powder or garlic powder
- 2 teaspoons black pepper, I like freshly ground
- 1 teaspoon cayenne pepper or chili powder (depending on how hot you want them)
- 4-5 lbs baby back ribs
- BBQ sauce
What you do:
The night before you cook these...
Combine the first 5 ingredients to make the rub.
Remove the membrane...yuck! I really hate having to touch raw meat any more than I have to but please remove this slimy weirdness, it's totally worth it. Once you can grasp the membrane, pull it off with a paper towel. The paper towel helps with the sliminess.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub the ribs well with rub.
Wrap up the ribs in the foil (I wrap them in 3 layers of foil) and let them spend the night in the refrigerator.
Please forgive me, I got distracted by the wonderful rib smell and forgot to take pictures. Place the foil wrapped ribs in a 275 degree preheated oven. Put them on a cookie sheet just in case there's any leaking. Cook ribs for 2 ½ - 3 hours. Baste both sides of ribs with barbecue sauce and grill or broil 5 to 7 minutes per side. (This caramelizes the BBQ sauce and makes them really, really good!)
Enjoy & Happy 4th Of July!