Well, butter my biscuits! When it comes to cooking up a storm for my family and friends, there’s nothing quite like the challenge of perfecting fall-off-the-bone, finger-lickin’ good baby back ribs. It’s a labor of love that requires patience, skill, and a whole lot of napkins!
To kick things off, I rummage through my pantry and get to work on my top-secret, homemade dry rub. It’s a mouthwatering blend of brown sugar, paprika, garlic powder, onion powder, and a few extra spices that’ll knock your socks off! With the dry rub ready to rock ‘n’ roll, it’s time to give those meaty ribs some tender lovin’ care.
First, I make sure to remove that pesky membrane from the back of the ribs. Trust me, this little step makes all the difference! Then, I generously massage the dry rub into every nook and cranny of the ribs, ensuring they’re fully coated in that finger-lickin’ goodness.
Now, here’s where the magic happens – slow and low, baby! I preheat my oven to a cozy 250°F, wrap those ribs up in foil, and let them cook away for a good 2 to 3 hours. Patience is a virtue, my friends!
As the ribs slowly cook to perfection, I whip up a tangy, homemade barbecue sauce that’ll make your taste buds dance with delight. When the ribs are finally tender enough to melt in your mouth, I slather on that sauce and pop them under the broiler for a few minutes to achieve that irresistible, caramelized finish.
And there you have it – a mountain of sticky, delicious baby back ribs that’ll have everyone at the table beggin’ for more. It’s a feast fit for a king, and my guests can’t help but dive in, fingers first!
- 2 racks of baby back ribs (about 4 lbs total)
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup BBQ sauce
- Aluminum foil
- Preheat oven to 275°F.
- Remove the membrane from the back of the racks of ribs. The easiest way to do this is to use a knife to lift up a corner of the membrane, then grip it with a paper towel and pull it off (it should come off in one piece).
- Mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper in a bowl. Rub this mixture all over both sides of the ribs.
- Wrap each rack of ribs tightly in aluminum foil, then put them on a baking sheet.
- Bake the ribs in the oven for 3-4 hours, or until they are tender and cooked through.
- Remove the ribs from the oven and carefully unwrap them. Be careful as the steam that builds up inside the foil can be very hot.
- Brush the BBQ sauce all over the ribs, making sure to coat them evenly.
- Preheat your grill to medium-high heat.
- Place the ribs on the grill and cook for 5-10 minutes on each side, or until they are nicely caramelized and the sauce is sticky.
- Remove from the grill and let them rest for about 10 minutes.
- Cut the ribs into pieces and serve them with additional BBQ sauce on the side.
That was fresh!