Luscious Oven Baked Baby Back Ribs
These ribs are phenomenal! I mean, who doesn’t like juicy, “fall-off-the-bone,” savory pork ribs? To begin, I used a spicy dry rub called “Soul Dust” I found at Kayotic Kitchen. I was attracted to this rub, because it uses turbinado sugar, which I just happened to have in my pantry – don’t ask me why. Turned out, the rub is very fragrant and spicy. The smell as the ribs are baking is out of this world. I wonder if there’s a candle out there that smells like this – I’d buy it in a heartbeat. To me, there’s nothing better than the smell of pork and garlic baking in the oven. I just love it! And because these ribs are slow baked, the porky-rib smell wafts through the house for hours.
“Soul Dust”
The only change I made to the rub recipe was to substitute coriander for the lemon pepper. Coriander has become one of my favorite spices – a little lemony, it’s definitely a taste bud popper. In addition to rubs and sauces, I use coriander in a fish taco recipe I’ll have to share with you later – show stopper!
These luscious baby backs are so easy. Apply the dry rub, add a braising liquid that helps the meat to become moist, juicy, and tender, wrap in foil, bake in a slow oven, and be prepared to be amazed.
At the end of baking, you can drain the liquid out of the foil packets, reduce it on the stove to thicken, and serve it alongside. Or open the packets. slather with your favorite barbecue sauce – oh my, finger-licking good! This round, I baked two slabs, which is more than enough for Richard and me. But I intend to freeze the second slab to save for a quick dinner.
Here’s my process for the perfect pigsicles:
Break out the heavy duty aluminum foil, and cut off lengths at least four inches longer than a slab of ribs. I use 18″ heavy duty foil.
Liberally apply the dry rub to both sides of the ribs.
Bring the long edges of the foil over the top of the slab, and crimp in folds so the seal is on the top center of the slab.
Fold one end of the foil packet into a triangle, and fold the end of the triangle over the top to seal. Leave the opposite end of the foil open.
Mix together the braising liquid. This one is made from white wine, honey, cider vinegar, Worcestershire sauce, and garlic.
Holding up the open end of the foil packet, pour 1/2 of the braising liquid into the packet, so the liquid distributes throughout the length of the slab.
Crimp the open end of the foil packet. Place the rib packets onto a baking sheet. Bake in a 250° F oven for 3 to 3 1/2 hours. Remember, good things come to those who wait!
When done baking, I open the foil packet. Wow! Amazing!! You could serve them just the way they are. I took the opportunity to add some barbecue sauce to both sides. See the cooked braising liquid at the top of the open packet? This you can drain off and reduce for a sauce. Or you can baste with your own sauce.
I flip the slab to expose the backs. Slather them with sauce, and return to the oven to bake for 10 more minutes. Remove from the oven, flip to expose the top of the slab, slather with more sauce. Only 10 more minutes and TADA!! Admire your reward!!
- 2 slabs of baby back pork ribs
- For the Dry Rub (Soul Dust - Kayotic Kitchen
- ¼ cup Kosher salt
- ½ cup of turbinado sugar, or substitute light brown sugar
- ⅔ cup light brown sugar
- 1½ Tablespoon garlic powder, not garlic salt
- 1½ Tablespoon onion powder, not onion salt
- 3 Tablespoons paprika, sweet or smoked - your preference
- 1 Tablespoon freshly ground black pepper
- 1 Tablespoon ground coriander
- ½ Tablespoon chili powder, mild or hot - your preference
- 2 teaspoons dried thyme
- 1 Tablespoon ground cumin
- For the Braising Liquid:
- 1 cup dry white wine
- 2 Tablespoons cider vinegar
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon honey
- 2 cloves garlic, minced
- Liberally apply dry rub to the front and back of each slab of ribs. Cover with foil, and refrigerate for at least one hour to overnight to allow the rub spices to penetrate the meat.
- Preheat oven to 250 degrees F.
- Remove the ribs from the refrigerator, and allow to come to room temperature.
- Cut 2 large pieces of 18" heavy duty aluminum foil. Cut the foil pieces 4" wider than each slab, so you have plenty to crimp the ends closed.
- Place one slab on each piece of foil. Bring the foil ends together over the top of the slab. Fold down to make a seal across the top of the slab. Fold one end into a triangle, and fold the tip of the triangle over the top of the seal.
- Hold up the unsealed end of the packet. Into the unsealed end, pour ½ of the braising liquid into each packet. Fold the end of the aluminum into a triangle, and fold the tip of the triangle over the top to seal.
- Place the packets onto a baking sheet. Bake for 3-3½ hours.
- Remove the ribs from the oven, and open the foil packets.
- Flip the slab, so the back of the slab in exposed. Either drain the braising liquid, cook to reduce, and brush the slabs. Or brush the back of the slab with your favorite barbecue sauce. Return to the oven for 10 minutes.
- Remove the baking sheet. Flip the slab to expose the front. Brush with reduced braising liquid or barbecue sauce. Return to oven for 10 minutes.
- Remove the ribs from the oven, and allow to rest for 10 minutes. Cut into serving pieces. I just cut the slab in half.
