For Super Bowl Sunday, I decided to make some Baby Back Ribs. The last time I made these, I did a dry rub along with a BBQ sauce. This time, I did the same dry rub and let the ribs sit overnight in the fridge, but I didn’t do a BBQ sauce. I made a braising liquid that I poured into the foil pouch I cooked the ribs in.
I cooked the ribs at 225 degrees for 4 hrs and that was the ticket for fall-off-the-bone lick your fingers goodness! If you wanted, you could take it a step further and finish these on the grill but I was really happy they looked and tasted after resting about 15 minutes.
If you want ribs but you don’t want to fire up the grill, try making my oven-baked baby back ribs!
Oven Baked Baby Back Ribs Pre-heat oven to 225 degrees Remove ribs from packaging and remove the membrane on the back Coat the ribs with mustard and then liberally season the ribs with your dry rub. Give it a good massage and then place ribs in a foil packet - unsealed and set aside Combine braising liquid ingredients in a microwave safe container and heat for one minute Pour about half the liquid in the foil packet with the ribs, the tightly seal. Do a double foil pack wrap if you need to Put the foil pack on a rimmed baking sheet just in case the juices leak - and they will and then put in the oven Bake for two hours and then turn the foil pack over Return to oven and bake another two hours Once finished, pull the ribs from the oven and let rest at least 15 minutes Carefully open the foil packet, trying not to let the liquid run out onto the pan Transfer the liquid in the packet to a small sauce pan and cook over medium heat until the liquid has reduced by half Serve the ribs with the delicious sauce you just madeOven Baked Baby Back Ribs
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