Twice Baked Pork Ribs

This is a great dinner with No Cob Mexican Corn or Not Mom’s Potato Salad. Or just save room for the entire rack of ribs.

I am not advocating replacing smoked ribs with this version, but when time is short and the desire for ribs is high, this is a really good technique. The two-temperature baking means you’ll get fall off the bone tenderness with a bit of crunch. Works great with baby back as well as loin pork ribs.

SOFTWARE

·         A full rack (or two) of baby back or loin pork ribs

·         Salt and pepper (or other seasoning as you like)

·         Your favorite BBQ sauce

METHOD

1.       Heat the oven to 325 degrees.

2.       Trim any excess fat away from the ribs. Some ribs will come with a thin membrane on the bone side. You can get rid of that, if you like, by using a paring knife to loosen an edge and peeling it away.

3.       Line a large baking sheet with foil. Place a wire rack on top.

4.       Generously season the meat side of the ribs with salt and pepper (or other seasoning).

5.       Brush your BBQ sauce over the meat side, covering the top and edges completely.

6.       Place the ribs, bone side down, on the wire rack and bake in the oven for 2 hours.

7.       After 2 hours, cover the ribs with another sheet of foil, and continue baking for another 30 minutes.

8.       When the time is done, remove the cover and brush more sauce on the meat side. Raise the temperature in the oven to 425 degrees and bake for another 5-7 minutes.

9.       Remove and cut ribs into serving sizes. Serve hot with extra sauce on the side, if needed.

10.   Enjoy immediately.

VARIATIONS

This whole recipe is variant friendly. Change out the type of pork rib, the sauce, the seasonings. This is a great dinner with No Cob Mexican Street Corn or Not Mom’s Potato Salad. Or just save room for the entire rack of ribs.