Baby Got Back Ribs


Note: This is an update of my existing recipe for ribs. I’ve changed the photo to offer you a more tempting view of the end result and to underline that finishing off the ribs with BBQ sauce is best done on the BBQ with indirect heat.

Be it summer or winter or anytime…ribs are one of my favourites! My method is simple, tried, tested and guaranteed to give you fall of the bone ribs each & every time.

  • You’ll need 2 racks of ribs (or a center-cut side/sparib works well
  • Pre-heat your oven to 375F
  • Flat roasting pan that will fit the ribs (side by side)
  • Tin foil to cover the tray/pan of ribs

My dry rub:

  • I use a combination of Hickory salt, garlic powder, black pepper, sweet paprika, dried thyme. Play with the combination to your liking….it’s a winner!

Preparation:

After you’ve rinsed & patted dry the ribs, flip them over and using a boning knife, gently scrape the rubbery skin that’s found on the underside until you have enough loose to hold on to with your finger and gently tug it off the rib. This step will allow the rub to stick to the bottom as it does with the top.

Now generously sprinkle the top & bottom side of the ribs. The meat should be covered by the rub mixture.

I assume the ribs are already in your tray, so cover the tray with foil, snugly. Place in the preheated 375F oven for about 75-80  minutes.

The last step will finally allow your ribs to take that deep brown colour. You’re finally going to brush on the BBQ Sauce. In the warms months, I recommend finishing off the ribs in our BBQ, with indirect heat.

Apply BBQ Sauce:

I use Diana’s BBQ Sauce and I add some garlic powder, splash of wine vinegar, Chipotle sauce for heat and a few splashes of Worcestershire Sauce for boldness.

If you’ve followed my method, I guarantee you a rib-stickin’ rack O’ ribs, finger lickin’, fall from the bone succulent piece of pork nirvana…without having to EVER boil them!

In the summer, ribs goes wonderfully with a garlic mashed potato and some peaches & cream corn.

© 2007 – 2009,
Peter Minakis

. All rights reserved.

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16 Comments for “Baby Got Back Ribs”

Peter M

says:

…and they were Jenn. The method I use I think is more important and as for the rub…to each their own.

Pixie

says:

Love ribs, haven’t had them in ages cuz hubby has a problem with meat on the bone(strange man). I think I’ll make them this week and just serve him rice. ;)

Will be making pastitsio tonight. Hope it comes out good.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

Nina's Kitchen (Nina Timm)

says:

I agree Peter, you’re cooking method is spot on. In fact I always cover my meat with foil first, whether it is a leg of lamb, beef joint or ribs. The BBQ sauce looks divine.

kellypea

says:

Since we’ve still got eons of BBQing weather left, these look luscious, of course. I always braise my ribs a bit before grilling. So it’s kind of like your using the foil -keeps them from drying out in the end. And funny — I’ve thinking of switching out some of my old photos, too, and going through tons of recipes I want to try.