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Baked Baby Back Ribs

Low and Slow Baked Baby Back Ribs

I made these, melt in your mouth baby back ribs a few weeks ago and have another slab in the fridge ready to be devoured. But, our air conditioner isn't working at 100 percent (it was 79 degrees in here last night), so it's too hot to heat my house up. Boo.

Any who, for some reason I felt a little intimidated by a large slab of meat, I thought ribs were man food, to be cooked by men. I was wrong, they are super easy, and not near as scary as they look. This recipe is awesome!!!

The secret: The dry rub, and cooking them LOW and SLOW.

The ingredients (BBQ sauce not pictured). Preheat the oven to 250 degrees.

Mix the dry ingredients together and give both sides of the slab a good coating.  I lined my sheet pan with foil for easier clean up. Roast it in the oven for 2-1/2 hours.

Remove it from the oven, and baste both sides with BBQ sauce. Cover it with aluminium foil and put it back in the oven for another 2-1/2 hours.

Remove from the oven, and try to cut them without them falling apart!

Yum!!! Recipe adapted from Sweet Treats and More blog.

Baked Baby Back Ribs Recipe
Serves: 4-6

3 pound slab of baby back ribs
BBQ sauce (I prefer Head and Country)

Dry Rub:
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ground pepper
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon garlic salt
1/4 cup brown sugar

Preheat oven to 250 degrees. Line a sheet pan with foil. Combine dry rub ingredients in a small bowl. Coat both sides of the slab of ribs with the dry rub. Place slab on the prepared pan and roast in the oven for 2.5 hours.
Remove from the oven, slather both sides of the slab with BBQ sauce. Cover with foil, and bake for an additional 2.5 hours.

Cheers to a saucy Summer!


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