Sunday, January 9, 2011

Baby Back Ribs

Hubby has gout so I've been trying to make foods that aren't high in purines. We're trying to watch what we eat but we had a craving for ribs so we went for it. We figured a small portion couldn't be that bad. Happy to report that the meal was a success!

This will be a quick post to share with you how to get tender, juicy, caramelized, rib-o-licious ribs! Easy, delicious and sure to impress anyone who eats them. I baked plum glazed baby back ribs and used up the last of my plum preserves I made over the summer.

I made two packages of baby back ribs from Ralph's. 

Cut up the slabs into 3-4 rib segments, salt and pepper them and then bake them.
We enjoyed this with a big salad and homemade garlic bread.

Baby Back Ribs

Yield: 4-6 servings

  • 2 slabs baby back ribs
  • salt/pepper to taste
  • sauce of choice: BBQ, Asian, spicy, honey, preserves, rub, whatever you like...
  1. Line baking sheets with foil. Baking sheet must have raised edges to contain the oil as you bake.
  2. Rinse off ribs under cool water and pat dry.
  3. Cut into 3-4 rib segments and place on prepared baking sheet.
  4. Lightly salt and pepper both sides of ribs.  Place meaty side down.
  5. Bake at 250F for 2 hrs.
  6. Remove from oven and turn ribs boney side down. Place ribs back in oven and add HOT water to baking sheet, just enough hot water to cover bottom of baking sheet. This helps steam the ribs and keeps the ribs nice and tender. 
  7. Bake another 45 mins-1 hr. If using honey, drizzle honey at this step.
  8. Cool slightly before you eat. ENJOY!

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