Not to be confused with baby back ribs…These. were. awesome. The ribs I got from Price Chopper were grass fed and delicious but not really what I was expecting. They were really long (not the side ways length slabs you normally cook ribs as) and had the side bones in them? Very strange. But! nonetheless they were deeelicious. Feel free to make your own BBQ sauce…with tons of people coming and lots to prepare, I wasn’t quite up to the challenge (Dinner Impossible anyone?)
Read on for photos and the recipe…
Read on for photos and the recipe…
Ingredients
2 racks baby back ribs (or in my case, two packages of “ribs”)
BBQ sauce
Emeril’s spice rub:
2 tbsp paprika
3/4 tbsp cayenne pepper
1 1/4 tbsp freshly ground black pepper
1 1/2 tbsp garlic salt (his recipe calls for garlic powder which I didn’t have, so I used garlic salt and eliminated the 1 1/2 tbsp salt later)
3 tbsp onion powder 3/4 tbsp
2 1/2 tbsp oregano
2 1/2 tbsp thyme
2 racks baby back ribs (or in my case, two packages of “ribs”)
BBQ sauce
Emeril’s spice rub:
2 tbsp paprika
3/4 tbsp cayenne pepper
1 1/4 tbsp freshly ground black pepper
1 1/2 tbsp garlic salt (his recipe calls for garlic powder which I didn’t have, so I used garlic salt and eliminated the 1 1/2 tbsp salt later)
3 tbsp onion powder 3/4 tbsp
2 1/2 tbsp oregano
2 1/2 tbsp thyme
Directions
- Heat oven to 300F.
- Cover a baking sheet with aluminum foil that is long enough to fold over the entire length again.
- Coat ribs well, on both sides, with the rub. Get your hands dirty!
- Lay ribs in one layer on foil. Fold the top of the foil over and seal.
- Bake 2 1/2 to 3 hours.
- Slather some BBQ sauce on the meaty sides of the ribs using a pastry brush.
- Bake another 20 minutes.
- Let them cool a bit before attacking them!
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