Oven Baked Baby Back Ribs


It's official! Summer is over. Is it just me or did this summer go by faster than usual? Personally, I am not ready to get out the jeans and sweaters yet. As much as I like my pumpkin spiced lattes, I would much rather have another month of summer. It is, after all, my favorite season. I guess the only thing that I do like about these cooler days is being able to use the oven again without turning my WHOLE house into an oven!

This is the month when my husband and I first met way back when. As much as I loved being taken on dates to some very nice restaurants, when I look back on those times, I really loved when we would cook together. I can't believe some of the great meals we made in my tiny apartment kitchen! I'll never forget one of our first Christmas's together, making candy and cookies as Christmas gifts for our families. We were so proud of our gifts and so happy to be giving something we had made from the BOTH of us.

One of the first things I made for my future husband in that tiny kitchen was this delicious recipe for Oven Baked Baby Back Ribs. When he told me that one of his favorite foods are ribs, I got to work on developing a way to make this best-loved method, which came from necessity because my apartment didn't have an outdoor space, which meant no grill. I still prefer this recipe and now our son loves it too!

They call it a dry rub because you actually need to rub in the dry ingredients. This would be a great time to get out that fancy smoked salt!

The braising liquid will become your BBQ sauce. An extra large lasagna pan is a perfect fit for 4 slabs. I love using my homegrown Serrano peppers!

You know they are tender when you can see the meat coming away from the bone!

Perfection on a platter!!!

You can still have delicious, mouth watering ribs in the middle of winter without the grill!!!

OVEN BAKED BABY BACK RIBS

2 packages Triple S Farms Pork Back Ribs

Dry Rub:

1/2 C. Brown Sugar

3 Tbs. Smoked Salt(or salt of your choice)

1 tsp. Black Pepper

2 tsp. Ground Cumin

1 tsp. Ground Coriander

1 tsp. Dried Thyme

1 tsp. Onion Powder

1/2 tsp. Celery Seed

Braising Liquid:

1 C. Chicken Broth

3 Tbs. White Wine Vinegar(or your favorite vinegar)

2 Tbs. Reduced Sodium Tamari or Soy Sauce

1 Tbs. Honey

3 cloves garlic, minced

1-2 hot peppers, minced(optional)

In a bowl, combine all dry ingredients and mix well. Place ribs in a large enough pan so that they lay in a single layer. Sprinkle each side generously with the dry rub. Rub the dry rub into the meat. Let rest for at least 1 hour.

Combine braising liquid ingredients in jar and shake to combine. Preheat oven to 250°. Pour liquid over meat. Cover and bake for 2-2 1/2 hours.

  • Transfer the braising liquid into a small saucepan. Bring the liquid to a simmer and reduce by half or until of a thick, syrupy consistency. Brush the sauce onto the ribs. Place under the broiler just until the sauce lightly bubbles. Watch closely so as not to burn! Brush on more sauce and repeat.


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