If every night was a rib night at our place, my husband would totally be okay with that. There’s something about slow cooked meat that’s so comforting and delicious.
It does take a few hours to cook these ribs, but the prep time is minimal.
Ingredients:
1 rack of baby back ribs
1 tbsp chili powder
1 tbsp cumin
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp chicken seasoning
2 tsp sea salt
1 tbsp garlic powder
1 tbsp onion powder
1/2 tsp cayenne pepper
2 tsp white pepper
1 tbsp Aleppo pepper
1 tsp oregano
You can adapt your rub ingredients based on what you have in your pantry. I would encourage you to include the cumin, brown sugar and smoked paprika. Those flavours are the key to achieving a sweet and smokey flavour.
Baby back ribs are my favourite, but you can use any kind you want. The size of your rack will impact your cooking time.
Cut the rack in half so that it’s easier to handle. Combine all the rub ingredients with your hands and press the rub onto the rack. I do this right on the aluminum foil that I’m going to wrap the ribs in to bake. It saves you from having to wash another dish. I’m all about washing fewer dishes. Wrap up the two halves of the rack in foil. Place them on your baking sheet with the meaty side down.
Bake in the oven at 275 degrees for 2 hours if it’s a small rack and 2 1/2 hours for a larger rack like this one. Take the ribs out of the oven. Remove the foil. Be careful; it’s steamy in there. Top with your favourite barbecue sauce and put them back in the oven for another 20 minutes at 375 degrees.
This is what the ribs looked like after two hours. I like the fat in my ribs to render a little more than this so I put them back in the oven for a little longer (a total of 2 hours 45 minutes). We had the other half of the rack the next day. It tasted just as good the second day.
Enjoy!