This is a pretty simple baby back rib recipe that uses a dry rub. We cook alot of ribs during the summer. The perfect summer BBQ menu for me is ribs, corn on the cob and a marinated cucumber salad. Usually I like to slow cook my ribs on the grill, but yesterday it was raining all day. Instead of trying to light up the grill in between rain showers, I decided to just cook them in the oven. To make them really tasty, I made this flavor-packed dry rub. I was going to add a sauce after they came out of the oven, but they were so flavorful already, I decided to skip it.
This recipe uses the highest temperature I’m comfortable with for cooking ribs to get them tender. If I have the time and feel patient, I will cook as low as 225 degrees. But the cooking process then takes upwards of 10 hours. I usually cook around 250 degrees on the grill or in the oven for 4 – 6 hours. However yesterday I was in a hurry, so I did this quick cooking method in the recipe below, 3 – 4 hours at 275 degrees. I pulled the ribs out right at 3 hours, and they were tender, but not falling to pieces.
Baby Back Ribs with Spicy Dry Rub
2 lb slab baby back ribs
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon or more cayenne pepper (optional)
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon apple cider vinegar
1. Preheat oven to 275 degrees. Mix all spices and sugar together in a small bowl. Remove thick white fatty skin from underside of ribs. Get off as much as you can, it doesn’t have to be perfect. Rub spices on ribs.
2. Place ribs on aluminum foil. Add apple cider vinegar. Wrap ribs in aluminum foil. Bake at 275 degrees for 3 hours. To get your ribs even more “fall off the bone” by breaking down the fat and connective tissue even more, continue to cook for another 1/2 hour to one full hour.
3. Let rest at least 15 minutes after removing from the oven and unwrapping.
Add this one to Babble’s 20 Fourth of July Recipes!