First, to answer your question, yes. Those ribs are as mouth-watering as they look.
This recipe never fails us. Whether you’re looking for a hearty meal during the cold months or you’re craving a BBQ-style dinner on a hot summer night, these fall-off-the-bone ribs are perfect in any season.
The tempting aroma that envelopes the kitchen is irresistible, but the taste is even better. While I’ve barbecued racks of ribs before, there’s special something about slow-cooking them in the oven.
Be sure to marinate them in the dry rub well before cooking (we’ve even done it the night before) to ensure the seasonings are properly packed in the ribs. Since the ribs are quite heavy on their own, all you need is a light side dish, like a salad, corn on the cob or a cold pasta salad.
It might take a little longer than a quick stovetop meal, but trust me, it’s worth it.
Prep time | 15 mins.
Cook time | 3 hrs.
Serves | 2 people
INGREDIENTS
- 1 rack of ribs
Dry Rub
You can use whatever spices you like, but definitely don’t leave out the brown sugar.
- 4 tbsp brown sugar
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1/2 tbsp cayenne pepper
- 2 tbsp crushed red pepper
*Seal with tin foil and leave overnight in fridge. This part not necessary but I think it gives more flavour when leaving the rub on overnight.
INSTRUCTIONS
- Wrap the ribs in tin foil and put the meat side down. Bake at 250°F for 2 hours.
- Remove from oven and let sit for 15 minutes.
- Increase oven temperature to 350°F.
- Remove foil from ribs and drain liquid. You can leave ribs just sitting on top of foil at this point.
- Brush the ribs with your favourite bbq sauce (reco: Sweet Baby Ray’s) and return to oven (at 350°F) for another 50 minutes.
- When fully cooked, take out of the oven and start cutting them up. Enjoy while hot!
instacheph 