I’ve got a nice camera, but my phone really is my easy button. Speaking of easy, these baby back ribs are easy peasy as long as you know what to look for and how to prep it.
A lot of hard core carnivores will tell you “Get grass fed, pastured, raise your own”, but I’ll tell you this… Get what you can afford, if you can afford grass fed or pastured, get it, it’s great. If you can afford to grow your own baby back ribs and have the space, do that. We are finding out that raising your own baby back ribs and bacon is pretty expensive even with their pasture. What ever you get, the secret is to get the ones with the most fat, let it come to room temperature and you’re ready to prep it.
Once you’ve removed the membrane you are ready to season your ribs. You can season them with anything you like. Lemon pepper or salt and pepper or any number of commercial rubs (provided they are wheat free/sugar free for me) are ok.
I prefer to use my own rub though. It is a combination of herbs and spices that I enjoy, I could give you the recipe but I’m already giving you the baby back recipe and I’m not really ready to tell all my secrets. Forgive me?
Preheat your oven to 375°. Loosely wrap your rubbed ribs. Like anything else my version of loosely may differ from yours, so I will show you.
Once you have your baby back ribs all rubbed down, loosely wrapped, and sealed, you are ready to put them in the oven. Placement is important, so put them in the middle, not too close to the top, not too close to the bottom. Close the door, and reduce the heat to 325°. It is very important to reduce the temperature because these are self basting, we will not be checking or peeking for at least 2 hours. The smells will tempt you, but you must resist. You left that air in there for a reason, and you don’t want it coming out early.
Let your ribs cook for 2 full hours at 325°. Promptly remove them from the oven. Using an oven mitt or tongs, carefully open one end a little bit to release the steam. It is the combination of the rib fat and steam that is the real secret to my recipe.
Wait a couple minutes after releasing the steam and carefully with tongs or mitts, open the whole thing.
Leaving the foil open, put them back in the oven for about 15-20 more minutes. They truly do not need sauce, normally I like to brush them down with their own juices, but for die hard saucers, I needed a photo.
My favorite parts are the ends. Since I cut them and usually plate them, the ends go on my plate. I’m not picky about where my third rib comes from 😉
If you chose to use sauce before putting them back in the oven, use it sparingly. Most commercial sauces are so laden with sugar and high fructose corn syrup that you can’t even taste the meat. I used 2 Tablespoons of hoisin for this entire rack, front and back.
I leave you today with a picture of me removing the membrane this afternoon. It was my lucky day because I had a nifty photographer do a nice job. She also made the chopped salad and strawberry kiwi salad to go with the baby back ribs. Thanks May!