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Easy Oven Baked Pork Ribs
Plus, the perfect celery, apple and fennel salad to go with.
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Everyone is doing ribs right now. Tis the season, right? The holiday is fast approaching, summer is in full effect, and they’re the perfect thing to make for just a few people or a full crowd. These ribs are insanely good, and I don’t say that lightly. They are, in fact, my dad’s recipe. I’ve done a post about his ribs before, first version is here. As always, he’s tinkered with the recipe, been doing it for years, which is how he has ended up with a recipe that is this good. He was also nice enough to share it with me, knowing full well I’m sharing it with you. The main update for this version is the cooking method. These are incredibly low maintenance ribs, like no grill required. They’re done completely in the oven, low and slow is the name of the game. You could certainly make these ribs on the grill, you just don’t have to. If you do go the grill route, keep an eye on the temp and try to use indirect heat if you can (space permitting and all).
There are two parts to the recipe, the rub and then the cook. You can make a big batch of the rub, double or triple the recipe if you like and then you have it on hand for whenever you want it. As far as the ribs go, make as many, or as few, as you want. You can scale it up or down however you like. Here I’m giving you quantities to generously serve 4 people assuming you’re making some sides to go along with. I made a Celery, Apple and Fennel Salad and my mom’s potato salad. Both are excellent. 10/10 would recommend.
These do take 4 hrs and trust me it is well worth it. These ribs are succulent, flavorful and incredibly tender. Like literally fall of the bone. Do not be alarmed, that time is all passive. The actual active prep time is mere minutes, maybe 5 in total. Ok, now onto the recipe…
3 tbsp dark brown sugar
2 tbsp diamond crystal kosher salt
2 tbsp fresh ground black pepper
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground fennel
1 tsp cayenne pepper
1 tbsp chili powder
2 racks pork ribs baby back or St. Louis style
To make your rub, combine your ingredients and mix well. Set aside.
Remove the silverskin on the back of your ribs. Slice racks in half, if you need to, depending on the size of your cooking tray. Line baking trays with aluminum foil.
Dry ribs with a paper towel to ensure your rub sticks. Coat ribs in dry rub on all sides and let sit for an hour.
Preheat oven to 275°F (135°C). Cook ribs uncovered for 30 minutes. Then, wrap ribs in foil, turn oven to 300°F (150°C) and cook ribs for another 2 1/2 hours.
Remove ribs from oven, open the foil and thinly sauce ribs with BBQ sauce. Return to the oven for about 10 minutes, until the BBQ sauce looks slightly reduced and gotten sticky and delish on the top of those ribs.
Remove from oven, slice and eat up!
Download the PDF Recipe here:
Celery, Apple & Fennel Salad
with toasted sesame, parsley and radish
I originally made this celery, apple and fennel salad to go along with some ribs my dad was making. (You can go check out the recipe here.) I figured the bright crunchy veg with the sharp acidic dressing would go well with the fatty ribs. And spoiler alert, it did.
This is a great salad to make with any fatty rich piece of meat or anything fried. So, a great option for grilled meat this summer. Or, if you’re in a no-cook kinda mood, open a can of smoked, tinned fish, or sardines, a piece of toasted bread and your meal is done.
Check out the full post and recipe here: Celery, Apple & Fennel Salad
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