Bask in the fla­vor of these oven-baked ribs

Cecil Whig - - JUMP­START - By Re­Becca Bent

This lip-smack­ing oven rib recipe is so easy it’s prac­ti­cally fool proof. Make sure to use your timer and start out with the high­est qual­ity meat you can find. The trick to mak­ing this dish ex­tra juicy is bast­ing the ribs at the end ev­ery 15 min­utes. I know, it’s painstak­ing, but worth it. It helps cre­ate a nice bbq crust that’s de­li­cious.

Oven-Baked Easy Bar­be­cue Baby Back Ribs Makes two racks, serves four peo­ple 1/2 cup dark brown sugar 1 1/2 tea­spoon gar­lic pow­der 1 1/2 tea­spoon onion pow­der 1 ta­ble­spoon fine salt 1 ta­ble­spoon freshly ground pep­per 1/4 tea­spoon of chili pow­der 2 racks of baby back of ribs (each rack is about 1 pound); if the ribs are big see note below 1 bot­tle of your fa­vorite bar­be­cue sauce (about 10 to 12 ounces); you might not use it all Pre­heat the oven to 250 de­grees with the rack placed in the mid­dle.

Com­bine the brown sugar, gar­lic pow­der, onion pow­der, salt, pep­per and chili pow­der in a bowl. Set the ribs on a clean sur­face and score the bot­tom ( where the meat is clos­est to the bone) on a di­ago- nal ( or just poke a few holes in it.) Trans­fer the ribs to a sheet pan lined with foil ( shiny side down) and rub the ribs with the mix­ture. Gen­er­ously coat ever y inch.

When you are ready, place the ribs ( meat side down) and wrap them up tightly with the foil so that they will cook in their own juices. Place the ribs in the oven to cook for two hours.

Re­move the ribs from the oven and open up the foil. Flip them over so they are now meat side up. Let them rest for 15 min­utes. Turn up the oven to 350 de­grees. Gen­er­ously baste the ribs with your fa­vorite bbq sauce un­til ever ything is coated. If there is a lot of liq­uid in the pan, just make sure the ribs aren’t drown­ing in it. Place the ribs back in the oven to cook. They will cook for a to­tal of one hour, how­ever you will need to reap­ply the bbq sauce ev­ery 15 min­utes. Put on a timer so you get this right.

When the ribs are done, let them rest for a few min­utes. Ten min­utes should do it, but longer is OK too. If it is longer, cover them with foil. Let­ting the meat rest will help the juices re­dis­tribute which re­ally al­lows the won­der­ful fla­vors to come out. When you are ready to serve, cut the ribs in be­tween the bones and serve with more bbq sauce and nap­kins at the ta­ble.

Note: If the ribs are big, you might need to use sev­eral sheet pans; just dis­perse them evenly on the oven racks. In this case, you’ll prob­a­bly need to cut the ribs in half as well.

Cook­ing at Home is a weekly col­umn where Re­becca dishes on what she’s been mak­ing.


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