If you perhaps want to know how to progress in your cooking skills, how about being tempted by making your first baby back ribs? Juicy, unctuous ribs with a homemade rib rub and your favorite sauce added afterwards. This recipe has been pared down to the essentials to better assure your success, from prepping the rub and removing the silverskin membrane from the meat with an easy two-thumb trick. We don’t assume that you have a smoker, and these are cooked entirely in the oven.
Special Equipment:
Roasting pan with rack
Ingredients:
- 1 rack of Baby Back or St. Louis Style pork ribs
- water, for roasting pan
For the rib spice rub:
- 2 tablespoons chili powder
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon powdered garlic
- 1 tablespoon powdered onion
- 1 tablespoon paprika (recommend smoked paprika)
- 1 tablespoon black pepper
Directions:
Preheat your oven to 275° F.
Combine all of the rub spices in a bowl, stir to combine.
Unpackage the pork ribs and pat dry with paper towels. Remove the silverskin from the back side of the ribs.
Coat all sides and edges with the rib rub.
Place on the ribs on the rack and cover with aluminum foil.
Bake at 275° F for 2 1/2 to 3 1/2 hours, remove the foil at 2 hours.
If necessary, change the oven setting to High Broil for 2 to 4 minutes per side to remove excess moisture.
Remove the ribs from the oven and let stand 5 minutes.
Cut apart between the rib bones and serve with your favorite sauce.
