Family Favorite Recipe
This recipe for baby back ribs is my family’s favorite rib recipe. We serve it all seasons throughout the year. Although it takes over two hours to bake, it is easy to prepare. Hope it becomes a family favorite for you, too.
Baby Back Ribs Recipe
To prepare a rack of baby back ribs, first, pull the membrane off the bone side of the ribs. Raise the edge of the membrane with a knife and then using a paper towel to grip it, pull it gently, but firmly off of the entire rack. How to remove the membrane. ◄ (I tried this because my fingers continually slipped, I couldn’t get a grip. The paper towel works like a charm.)
Next cut the rack in half between the two center rib bones.
Add The Dry Rub
Then, using ‘Davis Dry Rub‘ from Better Homes and Gardens, or your own rub, sprinkle on both sides of the ribs and pat gently into the meat.
Davis Dry Rub consists of 1/2 cup paprika, 1/3 cup ground black pepper, 1/4 cup salt, 1/4 cup chili powder, 1/4 cup ground cumin, 1/4 cup packed light brown sugar, 3 tablespoons granulated sugar, and 2 tablespoons cayenne pepper. Store the excess in a spice container or glass jar.
Wrap In Aluminum Foil
Using Heavy Duty Reynolds Wrap, lay the meat, bone-side down on the wrap, drizzle with olive oil, wrap the meat, and seal.
Bake
Transfer the wrapped meat to a sheet pan and bake at 300º for 2 – 1/4 hours.
At this point, if desired, baste with barbecue sauce and grill for a few minutes on each side.
My family prefers leaving the ribs in the oven for an additional 15 minutes, not grilling, and eating it with just the rub and no sauce.
Either way, these are the most tender, fall-off-the-bone ribs ever.
Love pork tenderloin? Try this recipe ◄.
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