Growing up in Memphis, Phillip became somewhat of a ribs snob. When we met in Baltimore, it was one of the first dinners he wanted to cook for a date night. He was beaming while making these baked baby back barbecue ribs and was so patient to watch me take my first bite. When I told him how much I loved them, I think he fell in love with me right then and there. These ribs have been a staple in our monthly rotation of recipes since then.
They take some time to cook but are actually very simple. It’s a crowd favorite at cookouts and for game day hang outs. We typically make the seasoning the day before if we don’t have any leftover from the last time we made ribs, that we can marinate the ribs and cook them in the morning before the games are on. Now that it’s the middle of the winter we bake them in the oven, but if it’s a sunny day we will still uncover the grill and smoke them. The flavor that you get from smoking them on the grill is incredible. It is definitely better than the oven in my personal opinion. Since its winter, enjoy these oven baked ribs and when spring time comes look out for our smoke ribs!
The ribs become so tender, they fall off the bone when you try to slice the ribs up. If it’s just us making this, a lot of times we will use the extra meat from the ribs on salads the next day or as tacos with some fresh cabbage and coleslaw, a little squirt of lime always provides some crisp fresh taste. We keep talking about adding this to some baked mac & cheese, thoughts?
Well, whatever you decide to put this on, that is if you even have any leftovers, I’m sure you will not regret it. These ribs are so packed with flavor, it’s a great addition to any dish. Phillip said it took him a while to perfect the seasoning, a little more of this, a little less of that, until he found his flavor.
- ¾ cup dark brown sugar firmly packed
- ½ cup paprika
- ¼ cup garlic powder
- 2 tbsp black pepper
- 2 tbsp ginger powder
- 2 tbsp onion powder
- 2 tbsp rosemary
- 1 tbsp cinnamon
- 2 tbsp salt
- 1 rack babyback ribs
- mustard to cover ribs
- Add all ingredients to a jar and mix well
- Remove membrane from the back of ribs
- Massage mustard in to ribs, cover with rub
- Wrap with aluminum foil and put into refrigerator to rest for an hour
- Set oven to 275° and put aluminum foil covered ribs inside
- Let ribs cook for 3-4 hours and check internal temp
- Set oven to broil and uncover ribs
- Put uncovered ribs on tray and cook for 10-15 minutes
From our kitchen to yours, cheers!