These ribs start out with a deliciously spicy rub and cook for 3 hours until they are fall-off-the-bone tender. Then they are smothered in a sweet and tangy BBQ sauce. And best of all, they are super easy to make, even for someone like me who is afraid of cooking meat! If you are looking for a recipe that won't keep you in the kitchen when you should be out soaking in the sun and the company of your wonderful friends and family this holiday weekend, try ribs. Your guests will rave about them and you will keep your sanity, the best of both worlds!
Simple BBQ Ribs
from EmerilIngredients:
2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows (Note: I halved the recipe and still had a ton leftover)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce (I used Sweet Baby Ray's Sweet 'n Spicy)
Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne (decrease if you don't want it to be as spicy)
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container.
Yield: 2 1/4 cup
Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides.
Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.Remove the ribs from the oven and peel back the foil so that the ribs are exposed.
Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides.
I have a "thing" against posting pictures of raw meat to this blog so just envision a slab of ribs covered in a medley of spices tucked inside this foil.
Served with an ice, cold Schlafly brew!
Finger lickin' good!
I've noticed people get very excited about their rib recipes. What are your favorite techniques for the ultimate rib experience? Please share your secrets for success in the comments, I'd love to give them a try!
