Recipe of the Week: Oven Baked Back Ribs

While this recipe won’t be winning any traditional rib contests (it’s not barbecue), it will win the hearts of your friends, family, and anyone else who loves a messy, lip-smacking, tender rib.

Oven Baked Back Ribs
adapted from Cooking Meat

Serves 2

Ingredients

1 rack                  pork back ribs
1 cup                   smoky pork seasoning
1 Tbsp                 vegetable oil
1 cup                   Hogtown Sauce or The Big Smoke Sauce

Method:

1. To remove the membrane from the underside of the ribs, slide a paring knife under the membrane at the cut edge of one of the middle bones. Lift up a few inches of the membrane, then grasp it with a paper towel and pull the rest of the membrane away from the bones. Discard the membrane.

2. Place the ribs in a large non-reactive pan and cover them with the spice rub, using your hands to massage the spice into the meat. Wrap in aluminum foil.

3. Preheat the oven to 325°F.

5. Bake the ribs for 1.5 hours, or until the meat yields easily when pierced with a knife. Romve from oven and turn the oven up to 375°F.

6. Line a baking sheet with parchment paper. Take the ribs out of the foil, place them on a parchment-lined baking sheet, and baste them with the BBQ Sauce and roast for 10-15 minutes, or until they are caramelized. Remove from the oven and allow to cool slightly.

7. To serve, cut between each rib and arrange on individual plates. Serve immediately.