I don't know what it is about it, but I always feel like such a winning wife when I serve my husband ribs for dinner. Sometimes he complains that these meals are easy on his waistline, but they sure are easy on his tastebuds. Here is a simple recipe for oven baked ribs done with an easy dry rub.
6 pound rack of spare ribs
Dry Rub Ingredients:
1/2 cup brown sugar
1/2 tablespoon onion powder
1/4 teaspoon garlic powder
2 tablespoons paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground pepper
1 1/2 tablespoons lavender salt
1 1/2 teaspoon apple cider vinegar
Heat oven to 225 degrees. Pat your ribs dry with a paper towel on all sides. Mix together all of the dry rub ingredients listed above and then cover all the sides of your ribs generously in the rub. Wrap in foil, sealing it tightly on all the ends so no steam escapes. Bake on a wire rack for 4 hours. When your time is up, your meat should be fork tender. Use the juices that have accumulated in the foil to create your barbecue sauce. You will add them to a sauce pan with the apple cider vinegar and reduce it down until it is a thick sauce like consistency. Brush your sauce on your ribs and enjoy!
To make the meal even easier you could skip reducing your own sauce and just use your favorite bottled sauce instead. We love Jack Stacks brand or Three Pigs Barbecue sauce. Both are Kansas City favorites and Kansas City sure knows its BBQ!
6 pound rack of spare ribs
Dry Rub Ingredients:
1/2 cup brown sugar
1/2 tablespoon onion powder
1/4 teaspoon garlic powder
2 tablespoons paprika
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon fresh ground pepper
1 1/2 tablespoons lavender salt
1 1/2 teaspoon apple cider vinegar
Heat oven to 225 degrees. Pat your ribs dry with a paper towel on all sides. Mix together all of the dry rub ingredients listed above and then cover all the sides of your ribs generously in the rub. Wrap in foil, sealing it tightly on all the ends so no steam escapes. Bake on a wire rack for 4 hours. When your time is up, your meat should be fork tender. Use the juices that have accumulated in the foil to create your barbecue sauce. You will add them to a sauce pan with the apple cider vinegar and reduce it down until it is a thick sauce like consistency. Brush your sauce on your ribs and enjoy!
To make the meal even easier you could skip reducing your own sauce and just use your favorite bottled sauce instead. We love Jack Stacks brand or Three Pigs Barbecue sauce. Both are Kansas City favorites and Kansas City sure knows its BBQ!
