Many times people associate ribs with colder weather, but we’ve found the craving for ribs in summer to be off the charts. It’s the perfect thing to make for weekday or weekend guests, and we’re showing you potatoheads how to do it right in your oven, no grill required…
2 full racks of baby back ribs
3 tablespoons Kosher Salt
1 1/2 tablespoons Dark Brown Sugar
2 tablespoons Paprika
2 tablespoon Ancho Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Black Pepper
1/4 cup Dijon Mustard
Preheat oven to 250 degrees Fahrenheit.
Using a paper towel to grip, peel off the tough membrane that covers the bony side of the ribs. In a small bowl, mix together the sugar and spices to make the rub. Apply rub to ribs on all sides. Brush the ribs on all sides with the Dijon mustard. Lay ribs on two layers of foil, shiny side out and meaty side down.
Lay two more layers of foil on top of ribs and roll and seal the edges tightly to lock in the ribs.
Place on baking sheet and bake for 2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven. Brush with barbecue sauce. Turn ribs over so the meaty side is facing up.
Heat the broiler. Broil for 3-4 minutes until sauce is cooked on and bubbly. Let the ribs rest for 10 minutes before slicing into serving portions.
Photographed by Alli Shepherd.