I don't use the word "yummy" lightly. I've tried making pork ribs at least 20 different ways until I hit on a method that's delicious and doable.
Prepare this a day ahead, so the dry rub spices can do their stuff overnight.
“Best ribs I have ever made." - my sister-in-law and unofficial second test kitchen
Ingredients:
One rack of babyback pork ribs
Pepper
Salt
Smoked paprika
1/3 cup brown sugar
BBQ sauce, if you wish
Preparation:
DAY ONE: Flip the rib rack to its backside -- there's a thin membrane you need to remove. Use a knife to scrape off the corner of the membrane until you get something to hold onto, then use a dish towel to grab it and tear that sucker off the whole back of the ribs. Flip the ribs over and sprinkle with pepper, salt and smoked paprika. Cover in the brown sugar and pat to coat. Wrap in a double layer of tinfoil, sealing the ends. Refrigerate overnight.
Cook & Serve:
DAY TWO: Preheat oven to 250. Let wrapped ribs sit on the counter for 30 minutes to get closer to room temperature. Don't remove the ribs from the foil! Place the wrapped ribs on a baking sheet and cook for 3 to 3/12 hours -- or until the bones easily wiggle free of the meat. Test it at 3 hours and wrap them back up to cook until those bones move. Coat in your favorite BBQ sauce if you wish and broil under high heat for 5 minutes. Or chop them apart and eat them without sauce. I swear these are great as is.
A Little Backstory:
I really love the picture of these ribs with the watermelon-blueberry side dish. People ask me about the photography on this site, and it's all done by lil' ol' me, with my not-upgraded-in-two-years iPhone. Good lighting is the key -- in the warm months, I'll take a plate onto the balcony to get the sun. It's a little tougher to chase the outdoor lighting in subzero Minnesota winters. But just goes to show you -- you don't need to be a pro to take decent pics. Or to cook good food.
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