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Food, Main Dishes

Cooking with Non-Cook: Ribs (Part 1)

Robin Robin

April isn’t barbecue season in most regions of the country. However, I could grill every single night, but living in the Midwest, it isn’t always possible. Making ribs usually involves a smoker or a grill, but it doesn’t have to. Here is a way to make delicious ribs without a smoker or grill.

First, make a decision on how you want to cook them. Baby back ribs and country style ribs are solid choices depending on your cooking method. Although baby back ribs are the most popular, country style are easy and a great substitute.

Ingredients:

  1. Baby Back Ribs
  2. Seasonings
    1. 1 1/4 teaspoons Salt
    2. 3/4 teaspoon Pepper
    3. 1/2 teaspoon Onion Powder
    4. 1/2 teaspoon Garlic Powder
    5. 1/4 teaspoon Cayenne Pepper
    6. 1/2 teaspoon Chili Powder
    7. 1 tablespoon Brown Sugar
  3. Foil

Directions:

  1. You want to try to pick out a rack that has a nice balance of fat and meat. Once you get them, you will want to season them. This is a lot of personal preference. We use a blend of onion powder, garlic powder, cayenne pepper, chili powder, and brown sugar. Feel free to play around with the spices based on your love of heat and sweet. Make sure you evenly massage the spices into both sides of the ribs.
  2. Next, you will want to wrap the ribs completely in foil. Make a nice foil packet, all the way around. Be sure to put the meat side down when wrapping it. Then place the foil packet on a cookie sheet. Depending on the size of your ribs, bake at 250 degrees for approx. 3 and a half hours. For bigger racks, you may need to add some time.
  3. Once the ribs are fully cooked, you can add BBQ sauce. Apply the sauce with a brush until they have your desired coating. Next, it’s time to turn on the broiler to get that blackened grill like texture. I wasn’t sure exactly what a broiler did, but now I know it’s fantastic. Who knew the oven did all sorts of cool things? Put the non-wrapped ribs under the broiler for a few minutes. Too long at high heat will ruin them.

Hopefully, these ribs are reminiscent of your backyard Fourth of July barbecue. Next week, we will break out the slow cooker for country style ribs.

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