Baby Back Ribs require low heat and slow cooking to guarantee fall off the bone meat. The trick is to generously season the ribs with salt and garlic powder and roast, basting with my BBQ Sauce for Ribs, for the last 40 minutes. I like to serve these ribs with Spanish Rice. If you have any left over, try making pulled pork sliders.
Tip : The ribs are done when you can easily insert the tip if a sharp knife in the meat, at this point liberally baste the ribs with BBQ sauce and bake for another 20 minutes, baste again, and bake for a further 20 minutes,
Ingredients
- 1 rack baby back ribs or pork loin ribs
- 1 tbsp kosher salt or enough salt on each side of the rack so that you can see the salt
- 1 tbsp garlic powder
- 1 whole banana pepper (optional)
- 1 whole plum tomato quartered (optional)
- 3 tbsp BBQ Sauce
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 325°F
- Season both sides of the rack with 1 tbsp kosher salt and 1 tbsp garlic powder. Season so you can see the salt and garlic powder after adding.
- Place seasoned rack on a non-stick aluminum foil lined cookie sheet or roasting pan, rib side up. Add 1 whole banana pepper (optional) and 1 whole plum tomato quartered (optional).
- Add 1/4 water to the pan, cover tightly with aluminum foil and set your timer to 2 and one half hours.
- When the ribs are soft, remove the foil, turn the ribs bone side down and baste with 3 tbsp BBQ Sauce BBQ sauce. After 20 minutes, baste again and bake for another 20 minutes.
