The photograph above shows the meaty end of the baby back ribs. I don't eat as much in one sitting like I used to so my portions of the roasted potato and vegetables are smaller than what my husband takes. One rack of ribs seriously feeds 4-5 people an ample portion.
Start out by making a rub for the ribs:
- 1 tbsp. granulated garlic
- 1 tbsp. onion powder
- 2 tsp. paprika
- 1 tsp. salt
- 1 tsp. coarse ground pepper
- 1/4 tsp. cayenne pepper
- Mix all of the above ingredients in a bowl.
- Then, split the rib into two portions.
- Lay them on a large sheet of foil that will hold a bit of liquid and enough to cover the ribs.
- Take what you need of the spice mixture and season the ribs on both sides.
- Add in about 2 tbsp. of either white wine or beer to each packet and seal the packets tightly. I used white wine.
- Place the packets in a preheated 250° oven on a sheet pan lined with foil.
- Bake for 3 hours and remove from the oven.
Making the glaze:
You may want to double this if you are doing more than one rack of ribs.
- 1/3 cup honey
- 1 1/8 tsp. cayenne pepper
Your ribs should be cooked like this:
According to the Barbecue Pit Master a properly cooked rib is not necessarily falling off the bone, but should come away easily when you bite into it.
Serve with roasted red potatoes. You probably still have some of that spice rub, so use it!
- baby red potatoes - sliced in half
- 2 tbsp. olive oil
- 1 tbsp. or more of the spice rub
I baked my in my toaster oven rather than the large oven to keep heat out of the house on an extremely warm day. Bake at 375° for about 45 minutes until golden brown and tender.
Also I served them with Sno Peas and Mushrooms saute. This made for a delicious meal. Affordable as well.