Currently my wife believes this is my signature dish since she loves her ribs to be dry rubbed, fall-off-the-bone tender and delicious and this recipe delivers on all three. Now to make the best ribs, you are going to need time, time for them to slow cook in the oven before finishing them off with the broiler or barbeque to get that char for the extra flavor profile they need. The actual amount of work you need to do is minimal – just put on the rub and wrap them up – so most of that time is just in the cooking. Think crock pot amount of work. So if you’ve got time to let a dish just cook half a day, then try this recipe out as it is sure to be a crowd pleaser.
Ingredients:
- 1 Rack Baby Back Pork Ribs cut in half (so that it will fit in the oven)
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1/2 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
Full Video Tutorial
Preparation:
- Preheat oven to 300° F.
- Split the ribs into 2 half racks
- Mix spices together. Rub generously on the ribs.
- Wrap meat in aluminum foil making sure no part of the ribs are exposed. Place foiled ribs meat side up on a backing sheet and cook for 3 and a half hours.
- For grilling: with 30 minutes left, start the coals or 10 minutes left, heat up the gas grill.
- Once the ribs finish their 3 and a half hours in the oven, take them out of the oven and unwrap the ribs.
- We like our ribs dry, but if you want to use BBQ sauce, spread on your favorite BBQ sauce over the ribs before placing them on the grill.
- Place meat side down on the BBQ till a little bit charred (around 5 minutes) flip the ribs and char the underside (around 3 minutes).
- Take the ribs out of the grill. Cut the ribs apart and place on a serving platter.
Kitchen Items used in this recipe
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| Baking Sheets with Cooling Rack Set |
