Look, the hubs is the grill master around these parts. I mean, he could slap pig booty and saltine crackers on the smoker out back and we’d sit at the table, fork and knife in hand, anxiously waiting for him to slap his creations down in front of us and say, “Let’s eat!” without a care in the world what it is—so long as he cooks it over an open fire and charcoal. He’s that nice. Just not on a Tuesday when it’s raining. Then, his grill stays tucked in the corner of the deck and I step in with my bomb oven ribs.
That’s right, I said it, grill snobs: I make oven ribs. They’re fork tender and tasty, and they’re easy as all get-out to make, trust. All that’s required is a bit of time and patience, some aluminum foil and a kick-butt dry rub to set it off. I’m not particular about my rub; so long as cumin, garlic powder, salt, pepper and smoked paprika are all involved, everybody pushes back from the table relatively happy. In fact, quietly, Totally Lila pledges allegiance to my oven ribs over her daddy’s grilled ones, but she doesn’t like collard greens with smoked turkey meat so what does she know?
Here’s how I turn up on a Tuesday with my oven ribs.
FALL OFF THE BONE OVEN RIBS WITH A DRY RUB
WHAT YOU’LL NEED
1 rack of ribs, about 4 lbs, or two 2 lb-racks of baby back ribs
For the Rub:
1 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp mustard powder
1 tsp black pepper
HOW TO COOK THEM:
1. Preheat over to 300 degrees F.
2. Mix the rub ingredients together in a small bowl.
3. Remove the membrane from the bone side of the ribs, then pour the rub over the ribs and work them fully and evenly into the meat.
4. Place the ribs on a piece of aluminum foil and fold up the edges to enclose the meat; put another piece of aluminum foil on top and crimp the edges so the meat is sealed in the foil.
5. Bake until tender and juicy on the inside, about 2 hours.
6. Take the top layer of foil off the ribs to expose the meat; slather on your favorite barbecue sauce, then put back into the oven for about 30 minutes to get the top slightly crispy.
Feeds four; serve with steamed collards with smoked turkey meat and mediterranean cous cous.
Mom. NY Times bestselling author. Pop culture ninja. Unapologetic lover of shoes, bacon and babies. Nice with the verbs. Founder of the top black parenting website, MyBrownBaby.