Hopefully everyone has recovered from their Thanksgiving-induced food comas at this point. I thought I’d give you a break from all that turkey with some winter-friendly barbecue by way of your oven. A couple of weeks ago I was asked to test out someone else’s recipe for Food.com. Of the options I was given, Beth’s Melt in Your Mouth Barbecue Ribs recipe was naturally my top choice to prepare. As straightforward as the instructions are, the name does not mislead you. The most difficult/tedious part is removing the membrane, but Beth gives you a few pointers to help along the way. I made a few tweaks based on the ingredients I had available and I ignored the instructions to portion the ribs mid-cooking, but the original recipe remains relatively unchanged.
Ingredients:
- 1 full rack or pork ribs
- 3/4 cup light brown sugar
- 1 Tbsp. salt
- 1 Tbsp. paprika
- 1 Tbsp. garlic powder
- 1/2 tsp. cayenne pepper
- 2 cups of your favorite barbecue sauce
Procedure:
- Preheat oven to 300˚F.
- Peel off membrane that covers the bony side of the ribs. (“The easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a ‘pocket,’ then I slide my thumbs in and work the membrane off from the center outward to the ends.”)
- Combine sugar, salt, paprika, garlic powder, and cayenne pepper to make a rub. Coat ribs with rub.
- Lay ribs on two pieces of foil, shiny side out and meaty side down. Lay two layers of foil on top of ribs. Roll and crimp edges tightly, edges facing up to seal.
- Place on sheet tray and bake for 2 to 2 1/2 hours, or until meat begins to shrink away from bone.
- Remove from oven and heat broiler.
- Open foil packaging and brush ribs with barbecue sauce. Place under broiler for 2 minutes. Turn over and repeat on other side.
I told you it was easy, didn’t I?
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