The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’ll be damn close. Where did I discover such an easy and delicious recipe? Where else. My mother, of course, who learned the recipe from niece-in-law, a proud Southerner who knows her barbecue. My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with this buttermilk cornbread and a simple salad. PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce
How to Make Oven-Baked Baby Back Ribs
First, gather your ingredients: salt, pepper, brown sugar, and smoked paprika. Yep, that’s right: this rub requires only four ingredients. Rip two pieces of heavy-duty aluminum foil large enough to enclose the ribs, and lay them on top of one another. Set one rack of ribs on top. Season with salt, pepper, and smoked paprika. Spread the brown sugar over top, and spread it over the rack, packing it down. Enclose the foil tightly. Repeat with any other rib racks. Transfer the foil-closed racks to a sheet pan. Place in the oven at 275ºF for 2.5 hours. Remove pan from the oven and do not open the foil for one more hour. If you wish, run the ribs under the broiler for 3 to 5 minutes before serving. Find the Buttermilk Cornbread Recipe here. 5 from 7 reviews If you’re looking for the cornbread recipe, here it is: Buttermilk Cornbread
