You other brothers [and sisters] can't deny
that when a chef walks in with those itty bitty moist wipes
and a full slab for your plate,
you get stuffed...
That Sir Mix-a-lot reference happened. I wish I was sorry.
You know, just because it's winter doesn't mean that you have to deny yourself the pleasures of tender, juicy baby back ribs. Instead of the summer grill, your oven can make some of the mighty tasty ribs, and it's great for those lazy weekend afternoons when you're just hanging around the house. Just let those wafts of seasoned, slow-roasting meat mosey about your home throughout the day, and by evening you'll have a finger-licking dinner.
Oven Roasted Dry-rubbed Babyback Ribs
- 2 full slabs of babyback ribs
- Vegetable oil, as needed
- 2 Tbs. Worcestershire Sauce
- 2 Tbs. Kosher Salt
- 2 Tbs. Light Brown Sugar
- 1 Tbs. Sweet Paprika
- 1 Tbs. Garlic Powder
- 2 tsp. Dried Oregano
- 1 tsp. freshly ground black pepper
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Aleppo Pepper
- Preheat the oven to 300 degrees.
- In a small bowl, mix together Worcestershire sauce, salt, sugar, paprika, garlic, oregano, black pepper, cumin, and Aleppo pepper to make a spice paste. Set aside.
- Place your rib slabs on a baking sheet and lightly coat the entire meat surface with vegetable oil.
- Rub the spice paste onto the ribs, gently massaging the paste into the meat. Make sure to cover all the ribs with the paste. If you want, you can let the ribs marinate for a couple hours in the fridge, or you can bake right away.
- Cover the ribs with aluminum foil, making sure that there's a good seal around the baking sheet. Bake the ribs covered for 1 1/2 hours.
- Remove the foil from the ribs, and bake the ribs uncovered for 1 more hour.