This is one main reason why I had to develop my own dry seasoning; “Angie’s Dry Seasoning”. The link for my seasoning recipe is below this post. I just added what I like and not what some company made, including preservatives that are not good for anyone. You can accompany these ribs with rice with pigeon peas, avocado and salad. And if by any chance you end up with some leftovers, then tune in to my Tomorrow’s Post for my Baby Back Ribs Sliders. Boom! Smile!
Approx. Prep and Cook Time: 4 TO 5 HOURS @ 275 DEGREES
Approximate Cost: $13.40 or $3.36 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 slabs of baby back ribs ($11.44)
2 ½ tbsp. Angie’s Dry Seasoning (see my link below for the recipe) ($1.50)
2 tbsps. of my basting olive oil (see my link below for the recipe) (.50)
Clean the ribs of most fat, remove the membrane in the back of the slab, and place in a oven safe baking pan.
Rub with my basting olive oil and season with my dry rub (or the one of your choice). Cover your baking pan with aluminum foil paper real tight. Refrigerate overnight.
The next day, turn the oven 275 degrees and cook the ribs for 4 to 5 hours, depending on your oven calibration. The slow cooking is what makes the ribs fall off the bones.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.