oven baby back ribs

my husband guest-blogged!

Baby Back Pork Ribs with Homemade Dry Rub

Blogging? Me? Nope...well that’s what I thought. When my wife asked me to guest blog I cringed a little inside. I do not fancy myself a writer by any means, hence the apprehension. If any of you happen to know me, two things can be said about with with certainty:  

A) I love to eat 
B) I try like hell not to let my wife down. 

So here I am writing about food. I hope that this recipe becomes a favorite in your household.

I prefer pork ribs over beef {pork being more tender, in my opinion}. Pork is a smaller cut and tends to be easier to handle & plate. When choosing the ribs at the market I try and pick out the redder/darker pink looking cuts. This usually indicates a fresher cut. Never be afraid to ask the butcher to grab from the front. You can also simply ask for the freshest cut. Try and find the ribs on sale...I just feel better when things are on sale {I feel like I'm winning}.

This recipe will feed 5-6 people.

You will need:

4 pork rib racks @ fridge temp, not frozen
3/4 cup light sweet brown sugar
1 tablespoon kosher salt
1 tablespoon roasted garlic granulated / garlic powder will do also
1 teaspoon cayenne pepper
1 Bottle of Sweet Baby Rays BBQ sauce - sold in most grocery stores {trust me on this one.}

Preheat oven to 350.

Line your baking sheet with aluminum foil so that it’s entirely covered. 

Mix all dry ingredients together in a large bowl. Mix well. 

The ribs usually come in butcher paper. Unwrap them on the counter and use the butcher paper to catch the rub.This will the cleanup much easier. 

Carefully rub the meat side of each rack with your dry rub. 

After the meat side is coated place the rack meat down on the foil covered baking sheet. Spread any left over rub on the edges of the ribs. 

Cook ribs in the oven at 350 degrees for 1 hour.

Take out and let them rest 15-20 minutes

Cover your oven boiler pan with aluminum foil. Turn oven broiler on. Place ribs onto broiler tray meat side up. 

Coat the top of the ribs with Sweet Baby Ray’s BBQ sauce. 
After the broiler is fully preheated cook the ribs for 6-7 minutes until the BBQ sauce caramelizes. Oven temps tend to vary so keep a close eye on this step. You probably don’t want a charred rack of ribs. After the 6-7 minutes take  out the ribs and let them rest for 3-5 minutes.

Slice and plate. Enjoy!
{Editor’s note} 
These ribs are SOOOOO phenom on their own, but a tiny, tiny, tiny sprinkling of Truffle Salt can SERIOUSLY make these ribs taste even better. It’s a bit of a splurge {we paid $17 for a 2 oz. bag}, and you might have to go on a hunt for it {we are lucky to have a fantastic spice store nearby where we can get it from} but if you can get your hands on this bad boy, I promise you, it will be so worth it.




Missy said...

Mmmmmm ribs.

Alissa said...

Looks so good!!! Even am not much of a pork eater. The presentation, makes it easy to follow.

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