Contrary to what I used to believe, home-cooked, fall of the bone, family-pleasing ribs are not difficult or expensive. I cook one rack of baby back ribs for the family. That covers three adults, a teenager and an eleven-year-old. The last rack I cooked cost $8.00 at Walmart and it was the good ones….pork baby back ribs. Ready to do this?
This is a sweet and slightly salty dry rub that gets caramelized at the end of cooking. It’s cooked in the oven. You can do it on the bbq but maintaining the temperature for the six hour cook time is difficult and a lot of work to check on it. I cook it in the oven indoors.
What you need:
1 rack or more of (thawed) pork baby back ribs, paprika, brown sugar, salt (I used coarse Kosher salt), pepper, onion powder, a cookie sheet with lip on it to contain juices, a cookie cooling rack or similar to put the rack of ribs on for cooking, a packet of apple cider mix and aluminum foil to completely cover and seal in the ribs on the baking sheet.
First round of dry rub:
Mix (per rack of ribs): 1/2 C Brown sugar 2 tsp course salt (regular salt is ok but cut it to 1 tsp) 1/2 tsp pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp paprika (you can used smoked paprika if you like the taste) Rib prep: 1. Take ribs out of package and rinse with cold water. 2. Place on baking sheet. 3. (Essential for fall off the bone ribs): Remove membrane. 4. Put cooling rack under the ribs. 3. Rub top and bottom well with all the dry rub. 4. Sprinkle top or ribs lightly with part of the apple cider packet. 5. Put 1/4 C water in baking sheet. 6. Sprinkle a little apple cider powder in water as well. 7. Cover and seal with aluminum foil. 8. Bake at 225 degrees for 6 hours. 9. Do not, I repeat, do not check on the ribs. Do not disturb the aluminum foil to peek at the goodness. It will smell amazing as it starts cooking. 10. At 6 hours of cook time make the following second round of dry rub: Second dry rub mix (this is less than the first mix): 1/4 C brown sugar 1 tsp course salt (or 1/2 tsp regular salt) 1/4 tsp pepper 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika 11. Remove ribs from oven. 12. Crank oven temp to 400 degrees. 13. Uncover ribs and sprinkle (do not rub) second dry mix on top of ribs. 14. LEAVE RIBS UNCOVERED and return to 400 degree oven. 15. Let Ribs cook for 20-30 minutes until the fat finishes cooking away and the top looks carmelized (kind of crusty). 16. Broiler option: if the 20-30 minutes hasn't carmelized the top, use the broiler for a few minutes. Watch it carefully so the top doesn't burn!!!!!!! It can go from great to burned in a moments time with the broiler on it. 16. Let sit 5-10 minutes then nom nom!