• Daniel Conklin

Baked Barbecue Ribs: Prepare for some serious tenderness.


First of all, if Barbecue isn't a staple in your life then you may be living all wrong! There, I said it. There's truly an art form to each persons recipe and no two Barbecue recipes ever taste the same.

#Barbecue #BakedRibs #GoodEating #Homemade #SouthernCooking


"It is better to have Burnt and lost, than to never have Barbecued at all" -Someone said it

This recipe is inspired by a few that I've seen online but mainly by growing up in the south and going to cookouts all the time. I can't speak for other states, but in Texas, we don't need a reason to barbecue. Just give us a little sun, a grill or even an oven and that's reason enough for us!

For this recipe, I've combined the incredible flavor of a dry rub barbecue with the amazing juiciness of a wet barbecue, I couldn't be more proud of the results. This is definitely one of my more expensive recipe experiments but I wanted to make sure it was perfect before I threw it out into the digital universe.


Cooking Tips


  1. The prep time for this meal takes about 5-10 minutes. Total cook time is 3 hours and 35 minutes.

  2. Set out the Rack of Ribs at least 30 prior to starting so they are at room temperature and absorb the dry rub easier.

  3. Be sure to whisk your dry ingredients so that they are well combined

  4. You may use only foil if you wish but I recommend lining your baking sheet with parchment paper as well, or using a non-stick baking sheet. This keeps the Ribs from sticking to pan while you broil it.



Ingredients


1 Rack of Baby Back Ribs


Dry Rub

  • 2 Tbsp Brown Sugar

  • 2 Tbsp Smoked Paprika

  • 2 Tbsp Season-All

  • 1 Tbsp Organic Cayenne Pepper

  • 1 Tbsp Black Pepper

  • 2 Tsp Chili Power

  • 1 Tsp Cumin

  • 1 Tsp Onion Powder

  • 1 Tsp Garlic Powder

  • 1 Tsp Sea Salt

Glaze

  • 1 Cup Barbecue Sauce

  • ¼ Cup Honey


Instructions


  1. Preheat oven to 300°F

  2. Line a Baking Sheet with Parchment Paper, then lay a long sheet of Foil Paper over that. The Foil Paper should be longer and wider than the Rack of Ribs as you will need to wrap the Ribs in the Foil later.

  3. Next, lay your Ribs on to of the foil and let it rest while you make the dry Rub.

  4. In a small bowl, add all of the Dry Rub ingredients and whisk to combine.

  5. Using fists fulls of the Dry Rub, spread it evenly on both sides of the Ribs, pressing it into the meat as you go.

  6. Next, wrap the Ribs in the Foil Paper, be sure to cover them completely and seal the edges. You want to trap the moisture in the Foil while it cooks.

  7. Bake the Ribs for 3½ hours.

  8. While the Ribs are cooking, add your Glaze ingredients to a separate bowl, whisk and set aside.

  9. Once the Ribs have finished cooking, carefully unwrap them and place the Ribs on the Baking Sheet uncovered.

  10. Brush the Glaze over both sides of the Ribs to create another layer of seasoning.

  11. Place the Ribs back in the oven and broil for 5 minutes. Enjoy!



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