Easy Baked Ribs
Summer storms won’t keep you from enjoying these ribs made low and slow in the oven!
Now that school is out and it has been in the 80s nearly every day, I am getting the hankering to grill out. Here in Tennessee, we tend to get a lot of rain, so it isn’t always easy to grill when you plan to grill because it’s also not easy to know exactly what the weather will do from hour to hour. Our mountains can either knock a storm out before it hits the valley OR we get a pop-up thunderstorm all of a sudden. I have only made ribs a handful of times and thought this recipe sounded like a breeze and it was! It’s got a great spice rub and you can use the bbq sauce of your choosing for that extra flavor! These are baked to perfection low and slow.
What You Need:
For the Spice Rub:
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
For the Ribs:
2-3 lb. slab baby back ribs
1/2 cup bbq sauce
Directions:
For the Spice Rub: Mix all ingredients together in a small bowl and set aside.
For the Ribs: Line a half sheet pan with foil.
Peel silver skin away from the back of the rib rack and trim any excess fat pieces off, if desired.
Sprinkle half the spice rub on top and rub to coat. Flip over and repeat.
Wrap ribs in plastic wrap and place on half sheet. Refrigerate for 2 hours or up to 24 hours.
Unwrap ribs and place on half sheet again. Cover baking sheet tightly with foil.
Bake in a preheated 250 degree oven for 3 1/2 hours.
Remove from the oven and gently remove top piece of foil. Drain any excess liquid from sheet pan.
Brush bbq sauce on the ribs and bake for an additional 30 minutes.
Let rest for 15 minutes, then slice and serve.
Recipe from Iowa Girl Eats