With Father’s Day just around the corner, I thought I would post a BBQ ribs recipe that most Dads can appreciate. So, if you have been wondering what to make for dinner for your special Dad on Father’s Day, I have just the thing. How about some mouthwatering baby back ribs? Who can resist the fall off the bone rib meat that has been slow- roasted allowing all those spicy flavors to sink deep into the meat? Not me.
The Rub
What is it that makes ribs stand out above the rest? It’s all in the rub, the spice rub that is. I use Meathead’s Memphis Dust. I once tried this spice rub recipe when I needed to make some ribs for a large crowd. The ribs were incredible, tender and flavorful. So good that you didn’t need to put BBQ sauce on them at all, but if you do they’re even better!
Prep Ahead of Time
I prepare the ribs the night before by sprinkling them with the spice rub, wrapping them in foil and leave in the fridge overnight. The next day a slow, low-temperature roast for 4 -5 hours, then slather on the BBQ sauce and the tender meat just falls off the bone.
This Amazing Dry Rub Recipe
Best Baby Back Ribs:
- Place rack of ribs on a large piece of heavy duty aluminum foil
- Sprinkle 2 tablespoons of the spice rub on each side of the ribs
- Wrap rack in tin foil by folding tightly and refrigerate 6-8 hours or overnight.
- Remove meat from refrigerator and allow meat to come to room temperature
- Preheat oven to 225℉
Place wrapped ribs onto a baking sheet - Cook for 5 hours
- open foil and brush ribs with your favorite bbq sauce
- Grill or broil ribs for a few minutes to allow sauce to cook on about 2 minutes
