Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!)
We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. BBQ a couple of years ago when he came over to our house and he said that he likes a little “bite” and “chew” when it comes to ribs.
And yeah, okay, I can see the satisfaction of having to pulling the meat off the rib bones with a slight tug….something about that must be deep deep deeeeeep inside our veins that brings us back to Man. Cave. Hunt. Meat.
Instead of the usual 4 hour low-and-slow roasting of the baby back ribs, these ribs bake at a higher temperature (375F) and for only 1 hour.
Yes, they were BETTER than fall-off-the-bone – it must be the cave-girl inside me.
The ingredients for the rub is simple:
Brown sugar, garlic powder, cayenne, paprika and cinnamon.
One of the most important things you’ll want to do before putting on the rub is to remove the thick, chewy membrane that’s on the underside of the ribs.
Removing the membrane makes for more tender ribs.
Turn the ribs over.
Stick a butter knife right under that membrane. Sometimes, the membrane is really thin, even see-through. Sometimes on a fat pig, it’s thick and fatty like this one.
Wedge the butter knife in between membrane and meat/bone.
Pull membrane off.
Okay, now rub the spice rub on both sides of the ribs.
Cover completely and then bake for 1 hour.
After 1 hour, remove from oven, carefully (hot steam!) open up the foil.
Brush the baby back ribs with maple syrup.
Put back into oven (uncovered) to let the sugar caramelize.
Enjoy the baby back ribs!
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Adapted from McCormick
You can use other rib cuts if you wish, I like St. Louis rib cut.
1. Preheat oven to 375F (or prepare your grill). Remove the tough membrane from the underside of the ribs.
2. In a small bowl, mix together the brown sugar, garlic powder, paprika, ground cinnamon, cayenne and salt.. Place ribs on a double layer of tin foil (large enough to wrap around ribs) and season the ribs on both sides with the rub. Fold over foil and completely cover ribs. Place ribs on baking sheet or roasting pan.
3. Bake 1 hour or until meat starts to pull away from bones.
4. Turn broiler on to high and move rack to upper-mid position. Carefully open foil. Brush ribs with maple syrup. Broil ribs 3-4 minutes until browned. Take care not to burn the ribs!