Prep time: 10 mins
Cook time: 3hr
Total time: 3hr 10 mins
1 tablespoon kosher salt
teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly cracked black pepper
1 tablespoon chili powder
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 pounds baby back pork ribs
1 batch of homemade BBQ sauce
1 Bake at 300 degrees Fahrenheit.
2 In a small bowl, combine the salt, garlic powder, onion powder, pepper, chili powder, paprika, and cayenne.
3 The thin translucent membrane covering the back of the rack of ribs must be removed if it is present. Beginning at one end of the ribs, slide the paring knife under the membrane until there is enough room to grab onto it. Try holding on to the membrane with a paper towel instead. The membrane can be peeled away from the rack by gently pulling back on it with a spoon or paring knife.
4 Incorporate the seasoning into the meat on both sides of the ribs. Arrange the ribs on a baking sheet with a lip, meat side up. If the rack of ribs is too large to fit on the baking pan, cut off a few of the ends.
5 Wrap the baking sheet securely in aluminum foil and bake for 2 1/2 to 3 hours or until the vegetables are very soft. You want the flesh to be so tender that it easily separates from the bone.
6 Make the barbecue sauce while the ribs are cooking.
7 Take out the ribs from the oven. Take the ribs out of the foil and slather them in barbecue sauce on both sides.
8 A rack should be placed in the upper third of the oven. Put the broiler on high heat. Keep the ribs under the broiler for two to four minutes or until the barbecue sauce becomes golden brown. Keep a close eye on them to ensure they don’t catch fire.
9 Take them out of the oven, tent with foil, and let them rest for 10 minutes before serving.