I ran into the kosher market over Labor Day weekend to pick up some steaks to grill, and I saw some beef Baby Back Ribs. I had never seen or had them before, and they looked beautiful (yes, meat can be beautiful) so, I thought, why not give them a try?! I am so happy I did! They were DELICIOUS and so incredibly easy to make. E and Nathan are already clamoring for more!
I shared my Baby Back Ribs on Instagram Stories, and so many of you DM’d asking for the recipe. I thought it would be better for the recipe to have a permanent home on the blog. So…without further adieu, scroll down for how to make my Slow Baked Baby Back Ribs!
Ingredients:
Rack of Baby Back Ribs, 1
Trader Joe’s BBQ Rub and Seasoning
Onion, 1, diced
Potato, 1, cut into sticks
Extra Virgin Olive Oil (“EVOO”), 2 tablespoons
Directions:
- Preheat your oven to 250 degrees Fahrenheit.
- Spray your Pyrex or pan with Pam and then place the onions and potatoes at the bottom.
- Drizzle the onions and potatoes with EVOO and then sprinkle the Trader Joe’s BBQ Rub on top of them. Using your hands, mix the onions and potatoes to make sure they are evenly coated with the spice mixture.
- Place the rack of ribs on top of the onions and potatoes. Drizzle with EVOO. I actually rubbed the EVOO into the meat and then sprinkled the Trader Joe’s BBQ Rub all over. I then rubbed the BBQ Rub into the meat to make sure the ribs were evenly coated.
- Let the ribs marinate on the counter for 20-30 minutes, if you can.
- Cover the Pyrex TIGHTLY with aluminum foil.
- Bake for 3-1/2 hours, then uncover and brush the ribs with your favorite BBQ sauce (We use Sweet Baby Ray’s).
- Broil the ribs for 5-7 minutes on high, or until the BBQ sauce gets sticky. Watch the ribs though. You don’t want them to burn!
- Serve immediately!
