When we were planning our BBQ to welcome in Spring, hubby picked the main dish — pork baby back ribs. We don’t have baby back ribs very often for two reasons: 1) they’re rather pricey and 2) they’re much fattier and higher in calories than what we usually try to eat. But man oh man, they are tasty, and so we do indulge in them from time to time. They are easy to prepare — you can partially bake them in the oven and then finish them on the grill, or, if you don’t have a grill or if the weather isn’t conducive to grilling, prepare them solely in the oven. Baking them “low and slow” guarantees they’ll be falling-off-the-bone tender. Pre-baking them before you grill ensures you’ll have fully cooked, but tender, pork.
These are so easy and so tasty, you’ll be singing the “Baby Back Ribs” song from the Chili’s commercials. 😉 (Go on, take 25 seconds out of your day and watch the video. I selected it in honor of my granddaughter, little Miss Ava Corinne, who was born on Tuesday — my son and daughter-in-law were talking about this very clip when we were visiting with them at the hospital.)
Easy Barbecued Pork Baby Back Ribs (Number of servings depends upon quantity of ribs and the size of the appetites you’re feeding!)
- Pork baby back ribs
- Vinegar (suggest white or apple cider vinegar)
- Seasonings to taste: chili powder, cumin, Tobasco sauce, cayenne pepper, garlic powder, onion powder, and paprika
- Your favorite BBQ sauce
- Line a baking pan with aluminum foil (this makes clean-up easier). Place cooking/baking rack in pan. (I can usually only fit one rack of ribs to a pan, so if you’re making more than one rack of ribs, you’ll need more than one pan! 😉 )
- Remove rack(s) of ribs from packaging. Cut as necessary to fit the rack and pan you have and place them, in a single layer, meaty-side up on the rack.
- Sprinkle meat lightly with vinegar. (Vinegar is acidic and will help tenderize the ribs.)
- If seasoning with Tobasco sauce, do a few sprinkles of it now, as well.
- Season meat to taste by sprinkling on desired seasonings: chili powder, cumin powder, cayenne (red) pepper, garlic powder, onion powder, and paprika.
- Cover with foil, if desired, and bake at 300F for 2 to 3 hours, until tender and almost fully cooked.
- To Finish on Grill: Remove ribs from oven. Grill over medium-high heat, brushing with favorite barbecue sauce, until fully cooked.
- To Finish in Oven: Uncover ribs (if covered with foil) and brush with your favorite barbecue sauce. Bake, uncovered, at 350F until fully cooked — about 30 to 45 minutes.
They taste as yummy as they smell. 🙂