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.
I love me my baby back, baby back, baby back ribs too. When I’ve made ribs previously, I always boiled first then put in the oven on low and followed up with some homemade or store bought sauce slather. I like your way. Will try it out next time!
When I saw this on the list – HAD to stop by! Rrrrrrrriiiiiibbbbs! LOVE em – can’t eat em any more (old age) but these look absolutely PURRRfect!
This is a family favourite and I have made them similarly for years – but would LOVE to taste yours (I can still taste :)) as the flavour varies so much with the different rubs. Hard to pick a favourite sometimes.
ANyway – lately I have been putting a rub on mine, then sousviding them and throwing them on the grill for that gorgeous BBQ taste and char. The texture of the rib meat inside, when done in the sousvide, is unfathomable – I have been told. I can’t really tell, as I don’t eat them… just taste them.
🙂
V