Yes, I know, everyone makes ribs. So, why am I writing about making ribs? Because I just make the best ribs I have ever made and I want to share this easy recipe just in case your recipe needs to be updated or replaced.
This recipe produced melt-in-your-mouth ribs. The meat was as tender as could be but it did not fall-off-the-bones. I’ve discovered that rib meat that drops from the bones is overcooked and chalky tasting so I intentionally stop the cooking as soon as a knife easily pierces the meat.
The flavor can be whatever you want. I used my homemade Emeril’s Essence dry rub mixed with brown sugar. Another good, but different rub is garlic powder mixed with rosemary. A store bought rub that suits yours tastes is a quick way to season the meat before cooking. Frankly, just kosher salt and fresh cracked pepper produces good ribs.
BBQ sauce goes on the last 20-30 minutes of cooking, if you use it at all. My husband doesn’t care for BBQ sauce but I do, so only over my share of the ribs with BBQ. There are many very good bottled BBQ sauces. Homemade sauces are also quite good. Just depends on you and how much effort you want to put into your ribs.
Rub Dijon mustard all over a rack of baby back ribs. Then cover with a dry rub. Cover with plastic and refrigerate from one to eight hours.
Remove ribs from the refrigerator and place on a metal rack in a sheet pan. Broil about 5 minutes – make sure the sugar in the dry rub does not burn. Turn oven heat down to 300 degrees and bake for about ½ hour. Add BBQ sauce and continue to cook until a knife easily pierces the meat between the bones (about another ½ hour).
This recipe will be just as good with spare ribs, although cooking times may vary.
Recipe for Emeril’s Essence can be found at: https://www.emerils.com/120057/emerils-essence-creole-seasoning