These mouth watering ribs are so easy. The oven does all the work!
I am a rib virgin.
I've eaten my share but I have never, ever attempted to make my own. They intimidated me to say the least. I figured it was this long, painful process of watching, basting, smoking, blah, blah, blah.
Everyone knows I'm not a fan of complicated recipes.
Enter in a couple weeks back when on a random Tuesday the husband announced he wanted ribs on Saturday.
In my head I thought, "Okay, that gives me Wednesday, Thursday and Friday to try and talk him out of this deal."
Well, there wasn't any talking out of this deal. He was SET ON HAVING RIBS. Kinda like a kid who is set on opening his gifts the minute his eyes open on Christmas morning. There was no getting around it.
We don't have a smoker, I knew we were low on gas for our grill, so I needed to figure out a way to use the oven. I love my slow cooker, but I didn't want to go that route. After pleading with my Facebook family I got a ton of advice, suggestions and family recipes. Thanks by the way!
I read them all {seriously, I did} and basically figured out the way I wanted to cook them in the oven on my own.
I did my regular grocery shopping the day before and stopped by an Iowa-trusted-staple-meat counter, Fareway. The helpful guy behind the counter graciously went to the back and brought out several pork rib racks to show off. I picked two and prayed I was picking the right ones.
I decided on keeping the rub simple, using a favorite Stubb's barbecue rub and mixed two of my favorite barbecue sauces, Stubb's Spicy and Original version. I wanted a bit of a kick, but not too much. This combo turned out perfect. A bit peppery, yet sweet.
Don't these ribs just look divine?
I was surprised at how easy they were to make, why did I wait so long? The hardest part was probably stripping off the silver skin membrane off the back of the rib, but even that wasn't too difficult.
I'm happy to say I had about three ribs for dinner that night, our oldest boy had two and the husband had about 24, or however many were left.
But whose counting?
Oven-Baked Barbecue Ribs
2 baby back pork rib racks
1. Preheat the oven to 225 degrees.
2. Line a large rimmed baking sheet with foil. Place a wire rack on the bottom of the pan and spray with cooking spray.
3. Flip the ribs over and remove the silver skin membrane {it looks like a thin piece of fat covering the back of the ribs}. Gently pull on one end and after tugging a bit it should peel off in one long strip.
4. Generously rub the ribs with seasoning on the front and back. Place the ribs on the wire rack.
5. Cover tightly with foil and bake for 6-7 hours.
6. Thirty minutes before eating, remove the ribs and foil covering. Brush heavily with half Spicy and half Original barbecue sauce.
7. Place the ribs back in the oven, uncovered and turn up the heat to 400 degrees. Bake for another 30 minutes.
8. Remove from the oven and cut ribs into pieces and serve warm.
Give these ribs a try! We served them with oven roasted potatoes covered in melted cheese and bacon.
I know.
But if you are eating ribs you might as well go all out, right?
Make sure to follow me on Instagram and Facebook this weekend as I'm traveling to Kansas City for ChoppedCon!
I'm sure you'll get a good show.
