Later On

A blog written for those whose interests more or less match mine.

Time for baby back ribs…

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I’m looking at this excellent recipe, but I have a ton of good baby-back rib recipes. James Beard favored a very simple prep:

Salt and pepper both sides of the ribs. Put the ribs on a rack or shallow baking pan in a single layer and roast them at 350oF for 1 hour, turning the ribs over after 30 minutes. Barbecue sauce should be served to the side, if at all. Serves 2 as a main dish.

The “shallow” is very important: a rimmed baking sheet works noticeably better than a roasting pan because the baking sheet lets the cooler air spill out of the pan; the higher sides of the roasting pan hold it in. It’s also good to let the ribs sit out for two hours before roasting so that they can come to room temperature.

I think I might do the easy way: Strip silver skin from the back of the ribs if the butcher’s not already done it. (If you have to strip it yourself, it strips off easier if you push an inverted spoon under one end to get it started, then grab it with a paper towel.) Sprinkle ribs generously with Penzey’s Bicentennial Rub, let sit out for two hours, then put into a 300ºF oven for 2.5 hours.

Written by LeisureGuy

12 March 2015 at 11:31 am

Posted in Food, Low carb, Recipes

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