My husband made me the best Mother’s Day meal on Sunday! BBQ Ribs, by my request! He was shocked that of all things I’d want him to make, I’d pick ribs…total due food. I’ve learned that being pregnant with boys makes me eat like a boy! I totally crave burgers, and steak, and now apparently BBQ ribs. So Brett worked some magic and made the most incredible BBQ Ribs, cooked low and slow in the oven. He knocked it out of the park with these (with help from the Deep South Dish)
You start with a dry rub on the ribs, put them in the oven on low and let them roast for a couple of hours. Then you slather ’em in some bbq sauce and put ’em back in the oven for a couple more hours.
I told Brett these were better than restaurant quality. And seriously, I can’t wait for him to make them again– because he will be making them again, soon. I’ve got four more months of meat-craving pregnancy left in me:)
- 1 rack of pork spareribs or baby back ribs
- BBQ Sauce (we like Sweet Baby Rays)
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp ground pepper
- 1 tsp parika
- 1 tsp chili powder
- 1 tsp oregano
- 1/4 tsp white pepper
- 1/4 cup brown sugar
- If using spareribs prepare the ribs by removing the membrane from the back of ribs. Cut away the extra flap of tough meat across the top of the ribs and discard. Your butcher can usually do this for you or you can use St. Louis Style Ribs (they are already trimmed).
- Preheat oven to 250 degrees.
- In a small bowl, mix dry rub seasonings together (including brown sugar). Rub the dry rub all over ribs. Line a baking sheet with foil and place ribs on the baking sheet. Roast for 2 to 2 1/2 hours uncovered.
- Remove from the oven and brush bbq sauce all over the ribs. Cover with aluminum and place back into the oven and roast for another 2 to 2/12 hours until meat is very tender.
- Brush a little extra bbq sauce over the ribs just before serving.
- source: Deep South Dish