These ribs are easy and delicious! They practically and sometimes literally, fall off the bone. My son, Jack, decided he wanted to learn to make ribs, and came up with a yummy, crowd pleasing plan. The result is hardy, flavorful, super well seasoned without the smokiness that I find hard to digest. The rub has a little heat on the back end which is perfect! This recipe works equally well with pork and beef ribs.
Preheat the oven to 250 degrees. Then, assemble the rub:
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon chipolte chili powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper (or just just 1 teaspoon black pepper)
- 4 teaspoons kosher salt
Remove the membrane (I had to watch a You Tube video for this and they will explain it FAR better than I). Thoroughly coat both sides with rib rub. Wrap each rack of ribs in 2-3 pieces of tinfoil. Do not skimp on the tinfoil. You want each rack enclosed in its own spice and juice mixture while it is cooking and you do not want a grease fire to start in your oven. Place foil-wrapped ribs on a cookie sheet bone side up (no worries, you can feel which side is bone side) and cook for 1 hour. Then, flip the meat to bone side down for 2 hours. Remove from the oven and turn the temp to Broil. Remove top of foil pack and coat with barbeque sauce of your choice. Broil for 2-3 minutes and then cut into individual ribs. Serve immediately with extra sauce on the side. Enjoy the rib perfection!