As a mother of two little ones, I am always looking for an easy way to prepare dinner. Somehow around the time when I have to prep for dinner, they become super-clingy. One becomes whiny while conjoined to my leg and the other is throwing all of the toilet paper into the toilet. Easy dinners that come out of the oven have become a go-to around here. Prep the dish, stick it in the oven, then it’s done right around dinnertime. I don’t have to stand over the stove and worry about kids getting burns.
This recipe is one of those. No grill required therefore no risking getting locked out on the deck by two little ones who wouldn’t be able to unlock and let you back in.
I prefer dry rub over sauce for my ribs. The spices are easily found in my spice cabinet. Feel free to substitute garlic powder for onion powder. I have tried both and prefer the garlic version. If you want to make two rack of ribs, just place one rack of ribs on the top rack of oven and the other on the lower rack. Switch the top with bottom at halfway (45 minutes) of baking time so that both racks of ribs will cook evenly.
1 rack of baby back ribs
freshly ground pepper
1. Preheat oven to 325 degree.
2. Dry the top and bottom of the ribs with a paper towel.
3. Sprinkle generously on the bottom of the ribs with garlic powder and paprika, followed by pepper. Salt as desired. Gently “massage” the dry rub into the bottom-side of the ribs. Flip the rack of ribs over, and repeat on the other side.
4. Place ribs on a rack (optional) on top of a foiled rimmed baking sheet.
5. Bake for 90 minutes.
6. Remove from oven and tent the ribs with a piece of foil (To tent means to loosely cover the meat while it rests so that the juices of the meat can redistribute). Let it rest for at least 15 minutes before cutting into individual ribs. (This is important because if you cut into the meat right away, you will lose some of the juice and risk your meat from becoming dry).