Slow and Low Cooked Baby Back Ribs

Ah yes, the infamous baby back ribs and the age old question of the best cooking technique. Well friends, I’m here to defend that low and slow is the only way to go. I’m talking 225 degrees for 4 long hours and yes, they are well worth the wait. Some things in life you just can’t rush – like wine, the ribs just get better with age. And by age I mean hours. Yeah, yeah, yeah – you know what I mean. Four long hours for succulent, tender and juicy ribs. You won’t regret it. And, look at it on the bright side: you pop these puppies in the oven and forget about them – freeing you up to tend to the side dishes, your company, or whatever else your heart may desire.

Slow and Low Cooked Baby Back Ribs:

(Serves 7-8 people)

• 3 racks of baby back ribs
• 3 tablespoons cumin
• 3 tablespoons smoked paprika
• 3 tablespoons granulated garlic
• 3 tablespoons granulated onion
• 3 tablespoons chipotle chili powder
• 3 tablespoons brown sugar
• 4 tablespoons salt
• 3 teaspoons cayenne pepper
• 3 teaspoons black pepper
• 18 oz. of your favorite homemade or store bought BBQ sauce

Alrighty – we’re going to begin with the night before and get all of the hard work out of the way. Start by removing the membrane on the underside of the ribs (simply slide a knife between the white membrane and the rib and you can actually just remove by pulling up with your hands – it’s really pretty easy, actually). Then, in a medium bowl, combine all of the spices together.

Next, generously season both sides of the ribs using your hands. It gets a bit messy folks, but that’s why the clean-hands fairy made soap and water.

After completing all three racks, we are going to wrap them tightly in saran wrap and place them in the fridge to absorb all of the delicious flavors overnight.

Fast-forward to the next day. Preheat your oven to 225 degrees. Then, unwrap these babies and re-wrap with tinfoil.

Place these nuggets meat-side down in a large roasting pan (atop a rack) filling the pan with just enough water to coat.

Place in the oven for about 4 hours. When the four hours has passed, remove the racks from the oven and preheat it to 500 degrees.

Next, discard the tinfoil and slather these puppies (don’t skimp!) with your favorite BBQ sauce.

Once the oven has preheated, return the racks to cook for an additional ten minutes.

Then, you’re all done. Your patience awards you with these gorgeous baby back ribs.

There’s no time to wait – dig in!

But quick – before you do – grab an ice cold beer to cool down your mouth from the savory spice of the ribs. Dinner complete.

Cheers!