I may have tried making ribs at home before, but I can’t even hear the words Baby Back Ribs without thinking about this…
As usual, when making something for the first time, I decided to stick to my comfort zone. In this case, that means spices that I know kick ass with pork. I wish I could tell you that I developed some uber-technical recipe and super complicated cooking method, but it really wasn’t required. What can I say? You really just need meat, seasoning, and heat.
Sometimes simple is the way to go.
Besides, what am I going to do, go to some restaurant where the “chef” is going to boil your ribs and slather them in some nasty neon sauce so I can’t even taste the meat anymore? I don’t think so.
I used a blend of 1 part creole seasoning mixed with 1 part brown sugar. I rubbed the ribs liberally (around 3-4 tbsp) with the mix and wrapped in tin foil. I baked them on a sheet pan at 275 degrees for 3 hours. Then I removed the foil, set the oven to broil, and let them go until browned (about 10 min).
After pulling the ribs out to rest, I basted with the juices from the foil pack. Some of that juice absorbed back into the meat and made the ribs nice and moist.
The result? Although I’d probably up the sugar content of the rub a bit next time, I got juicy, spicy, tender ribs with a nice spice bark at a fraction of restaurant prices. Give them a try.