13 January, 2023
Oven Braised Baby Back Ribs
Look ya’ll, I love my smoker and my grill. But it’s January in Utah and they’re in the shed until March. That doesn’t mean I don’t have the hankering for my ribs, so I made these today and they were fall off the bone tender. No knife needed to cut these babies (see what I did there?), as they fell apart with the tongs as I was lifting them up. Thought I had grabbed some liquid smoke out of my chaotic pantry, but I accidently poured in some gravy seasoning that my mom always had around. So, they did not have the smokiness I prefer, but they were flavorful and tender and delicious. Here’s how I did it…..
1 rack of baby back ribs
dry rub seasoning of your choice, or you can make your own as sometimes I do. I used Traeger Rub. You’ll need a generous amount to rub both sides
about 1/4 cup apple cider vinegar
1 cup of beef broth (I used a tsp of Better Than Boullion with a cup of water)
tablespoon of worcestershire sauce
2 tablespoons of liquid smoke
BBQ sauce of your choice
Remove ribs from packaging and remove the silvery skin from the bone side of ribs by lifting up with a pairing knife and stripping it off. Some butchers have removed it or made a slice to make it easier.
Rub your dry rub generously over both sides, wrap in aluminum foil and refrigerate for atleast 2 hours or overnight.
When you’re ready to cook them, add the cider vinegar, worcestershire, and broth and liquid smoke to the bottom of a roasting pan then add the ribs meat side down. Cover the pan with aluminum and cook for 4 hours at 275°. Remove from oven and place on a cookie sheet (on top of foil for an easier clean up) and baste with your favorite bbq sauce for about 10 minutes at 350°. Remove from oven and let rest 10 minutes. Enjoy!
