This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. These might just be the best ribs you ever make!
The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’ll be damn close.
Where did I discover such an easy and delicious recipe? Where else. My mother, of course, who learned the recipe from niece-in-law, a proud Southerner who knows her barbecue.
My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with this buttermilk cornbread and a simple salad .
PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce
How to Make Oven-Baked Baby Back Ribs
First, gather your ingredients: salt, pepper, brown sugar, and smoked paprika. Yep, that’s right: this rub requires only four ingredients.
Rip two pieces of heavy-duty aluminum foil large enough to enclose the ribs, and lay them on top of one another. Set one rack of ribs on top. Season with salt, pepper, and smoked paprika. Spread the brown sugar over top, and spread it over the rack, packing it down. Enclose the foil tightly. Repeat with any other rib racks.
Transfer the foil-closed racks to a sheet pan. Place in the oven at 275ºF for 2.5 hours. Remove pan from the oven and do not open the foil for one more hour.
If you wish, run the ribs under the broiler for 3 to 5 minutes before serving.
Find the Buttermilk Cornbread Recipe here.
Description
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
If you’re looking for the cornbread recipe, here it is: Buttermilk Cornbread
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or paprika
- 1 cup brown sugar
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. These might just be the best ribs you ever make!
The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’ll be damn close.
Where did I discover such an easy and delicious recipe? Where else. My mother, of course, who learned the recipe from niece-in-law, a proud Southerner who knows her barbecue.
My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with this buttermilk cornbread and a simple salad .
PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce
How to Make Oven-Baked Baby Back Ribs
First, gather your ingredients: salt, pepper, brown sugar, and smoked paprika. Yep, that’s right: this rub requires only four ingredients.
Rip two pieces of heavy-duty aluminum foil large enough to enclose the ribs, and lay them on top of one another. Set one rack of ribs on top. Season with salt, pepper, and smoked paprika. Spread the brown sugar over top, and spread it over the rack, packing it down. Enclose the foil tightly. Repeat with any other rib racks.
Transfer the foil-closed racks to a sheet pan. Place in the oven at 275ºF for 2.5 hours. Remove pan from the oven and do not open the foil for one more hour.
If you wish, run the ribs under the broiler for 3 to 5 minutes before serving.
Find the Buttermilk Cornbread Recipe here.
Description
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
If you’re looking for the cornbread recipe, here it is: Buttermilk Cornbread
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or paprika
- 1 cup brown sugar
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. These might just be the best ribs you ever make!
The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’ll be damn close.
Where did I discover such an easy and delicious recipe? Where else. My mother, of course, who learned the recipe from niece-in-law, a proud Southerner who knows her barbecue.
My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with this buttermilk cornbread and a simple salad .
PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce
How to Make Oven-Baked Baby Back Ribs
First, gather your ingredients: salt, pepper, brown sugar, and smoked paprika. Yep, that’s right: this rub requires only four ingredients.
Rip two pieces of heavy-duty aluminum foil large enough to enclose the ribs, and lay them on top of one another. Set one rack of ribs on top. Season with salt, pepper, and smoked paprika. Spread the brown sugar over top, and spread it over the rack, packing it down. Enclose the foil tightly. Repeat with any other rib racks.
Transfer the foil-closed racks to a sheet pan. Place in the oven at 275ºF for 2.5 hours. Remove pan from the oven and do not open the foil for one more hour.
If you wish, run the ribs under the broiler for 3 to 5 minutes before serving.
Find the Buttermilk Cornbread Recipe here.
Description
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
If you’re looking for the cornbread recipe, here it is: Buttermilk Cornbread
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or paprika
- 1 cup brown sugar
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
Description
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
If you’re looking for the cornbread recipe, here it is: Buttermilk Cornbread
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or paprika
- 1 cup brown sugar
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
Find it online : https://alexandracooks.com/2010/04/08/the-easiest-best-ribs-you-will-ever-make-delicious-buttermilk-cornbread/
This salad features a very classic lineup of ingredients: beets, goat cheese, and walnuts. A shallot vinaigrette, seasoned with fresh orange juice, always a nice match for beets, brings it all together. Below you’ll find two simple methods for cooking beets: salt-roasted and steam-roasted.
Have you ever salt-roasted beets?
Don’t worry: the beets don’t taste overly salty; in fact, they don’t taste salty at all. They taste perfectly seasoned, sweet and earthy with a nice firm texture.
I was inspired to blog about this method after reading an article in the March issue of Saveur — all about where to eat in Los Angeles — which offered a recipe for Wolfgang Puck’s beet and goat cheese napoleons, an appetizer served at Spago.
A short article in the back of the issue addresses how to cook beets so that their color doesn’t run. To preserve color and nutrients, Saveur recommends placing beets (5 to 6) in a 9×13-inch baking dish, pouring in an inch of water, covering the dish tightly with foil, and roasting until a knife easily slides into the beets, about 1 1/2 hours. I used to cook beets just as prescribed.
That was until I learned the method of the chef (former chef) from the cafe where I used to work. He salt-roasted his beets with rosemary and thyme, and his beet salad, served with a goat cheese-topped crostini, Blue Heron Farm greens, and a lemon emulsion, was one of his signature dishes.
When I tried his cooking method at home, I discovered something remarkable: not an ounce of liquid (well maybe a teensy tiny bit) leeches from the beets. If preserving color and nutrients is the goal, then salt roasting is the way to cook beets.
Beets’ affinity for orange makes the dressing for this salad, adapted from Saveur’s , particularly nice: reduced orange juice, orange zest, shallots, rice vinegar, chives, and olive oil. I like to spoon this dressing over the salad rather than toss it with the ingredients — beets turn a tossed salad into one big red mess.
Think you don’t like beets? Try salt roasting them. As a final endorsement, I’d like to share that my husband never liked beets until he tasted them cooked this way. The first time I salt-roasted beets and served them to him, he asked me what was different and why he liked them. Had I not been so impressed by his discerning palette, I might have been offended — I never knew he didn’t like beets. And it turns out he didn’t. I just didn’t know how to cook them.
Description
I’ve recently updated/simplified the recipe. Some notes:
If you liked the original dressing that called for reducing fresh orange juice, check out this Saveur recipe. The recipe below now simply calls for fresh orange juice, vinegar, shallots, and olive oil, and no reducing of the juice is required.
Because some people don’t love wasting so much salt for the salt-roasted method, I’ve included a steam-roasted method below as well.
To toast the walnuts, place them on a sheet pan and roast them at 375ºF — you can do this after the beets are removed — for 8 minutes or until they are being to smell and look toasty.
1.5 to 2 lbs. beets, washed, greens removed
kosher salt, if doing the salt-roasted method
a few sprigs thyme and rosemary, optional
For the dressing:
- 1/4 cup finely minced shallot
- 1/4 cup white balsamic vinegar
- juice of one orange, about 1/4 cup
- 1/2 teaspoon salt
- 1/3 to 1/2 cup extra-virgin olive oil
For assembly:
- goat cheese, about 4 ounces
- 1/2 cup walnuts, see notes above
- greens, about 5 ounces
- chives, snipped with scissors or finely chopped
- To Salt-Roast the Beets: Preheat the oven to 425ºF. Pour kosher salt into a shallow roasting vessel to make a thin layer. (See photo to help estimate how much.) Place beets on salt bed. If using herbs, nestle a few sprigs among the beets. Cover pan tightly with foil and place in oven for about one hour, depending on how many and how big your beets are. Note: To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- To Steam-Roast the Beets: Heat the oven to 375ºF. Nestle the beets into a small roasting vessel, such as an 8- or 9-inch round or square baking dish. Pour in 1/2 cup water. Cover with foil. Transfer to the oven for 1 hour. To test for doneness, remove foil and slip a pairing knife into one of the beets. If the knife meets little resistance, they are done. When beets are done, remove foil covering and let them cool. When cool enough to handle, rub off the skins and discard. Cut beets into 6ths or 8ths, and transfer to a bowl.
- Meanwhile, make the dressing: Place the shallots, vinegar, juice, and salt in a small bowl. Let stand 15 minutes. Whisk in 1/3 cup of the olive oil. Taste. Adjust with more olive oil to taste — there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side. Adjust with salt to taste.
- To assemble the salad , arrange greens in a large, shallow bowl. Drizzle lightly with the dressing. Season lightly with salt and pepper. Toss gently. Season the beets with salt to taste. Drizzle lightly with the dressing and toss gently. Arrange the dressed beets over the greens. Sprinkle the walnuts over top. Crumble the goat cheese over top. Sprinkle the chives over top and season with freshly cracked pepper to taste. Resist the urge to toss — beets will turn the salad into a big red mess. Note: If you don’t care about looks, go ahead, toss everything together.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Oven
- Cuisine: American
