Recipe courtesy of Robert Irvine
Episode: Sink or Swim
Ribs
Total:
2 hr 40 min
Active:
25 min
Yield:
4 racks
Level:
Easy
Total:
2 hr 40 min
Active:
25 min
Yield:
4 racks
Level:
Easy

Ingredients

Directions

Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees.

Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well.

To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours.

Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes.

Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw.

IDEAS YOU'LL LOVE

Beef Short Ribs

Recipe courtesy of Ina Garten

Dry Rub Baby Back Ribs

Recipe courtesy of Bobby Deen

Chile-Braised Short Ribs

Recipe courtesy of Nancy Fuller

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Braised Short Ribs

Prime Rib for Five

Recipe courtesy of Ree Drummond

Barbecue St. Louis Pork Ribs

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking