Ribs
- Level: Easy
- Yield: 4 racks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 358
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 25
- Cholesterol
- 87
- Sodium
- 481
- Total: 2 hr 40 min (includes resting time)
- Active: 25 min
Ingredients
2 tablespoons cumin
2 tablespoons dry mustard, such as Coleman's
2 tablespoons onion powder
2 tablespoons smoked paprika
3 tablespoons kosher salt
1 tablespoons ground black pepper
1 tablespoon cayenne pepper
4 racks baby back ribs
4 whole dried bay leaves
4 cups BBQ sauce
Serving suggestions: fresh cut French fries and coleslaw
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.