A couple of months ago, Edna at expatedna.com published a post about some of the strange search terms that have led to her blog. Some of the weirdest that she cited were: “German army uniform 2012,” “watered down biracial baby with mongolian spot,” and “if i’m part asian does it still make me racist?”
If only I were so lucky! In the entire time that I have maintained this blog, I have not had one strange search lead to me. Not. One. Single. Weird. Search.
You know what that means?
It means I’m boring.
To be more interesting, maybe I should have a plushie chase me across a Croatian nudist beach covered with technicolor Rastafarian Jesus squirrels wearing sequin pasties and rubber panties!
No, I’m not actually going to do that 🙂 I just wanted to up the chances of a strange search ending up here 🙂
I know. Very exciting.
Seriously though, this post on oven-roasted baby back ribs remains one of the most popular posts that I have ever done. However, for the number of times that it gets viewed, it has very few comments. I attribute this to one of two things: either my recipe is terrible, or the lead-up to the recipe is misleading.
The recipe is terrific, but the lead-up to the recipe is misleading because it is my mother’s recipe and she lied to me.
See, my mother told me that these ribs would take a mere 30 minutes in the oven. What she neglected to add was that they take about 30 minutes after the first hour.
So I’m here to redress this wrong: oven-roasted ribs will take at least 1 hour and 30 minutes to cook. An hour and 30 minutes. You cannot cook ribs faster than that because there is too much connective tissue and collagen to break down. You just can’t. But you should still make these ribs because they are delicious, just plan accordingly.
I had intended to make these ribs for a special occasion, but given the soaring temperatures last week, I was spurred to cook them ahead of time and meet my friends in a nice, air-conditioned restaurant instead. In my haste, I forgot to mix the seasoning with soft brown sugar. I simply rubbed them down with one of Lior Lev Sercarz‘s beautiful spice blends (Pierre Poivre No.7, if you’re interested), and threw them into a 350° oven for an hour and a half.
Done and delicious.
1 or 2 racks of baby back pork ribs
1 heaping tablespoon of steak seasoning or rib rub per rack of ribs
One wire rack to fit the sheet pan
How to prepare:
1. Pre-heat the oven to 350°.
2. First remove the membrane on the back of the pork ribs. It’s super easy to do and allows your ribs to cook nice and flat, without curling up. It also makes them much nicer to eat. To do this, flip the ribs bone-side up. Using the flat handle of a spoon or a dull butter knife, loosen the membrane on one end of the rack of ribs. Grasp the loosened end with a paper towel and pull the membrane slowly in the direction of the opposite end. It should come off in one piece. If it doesn’t, you can just grab the torn end and continue. To help visualize, here is a how-to clip from BBQTalk.
3. After drying the ribs with paper towels, rub the seasoning mix into both sides of the rack. Sprinkle both sides with salt and arrange them on the wire rack.
4. Set the racks of ribs in the oven. Carefully pour about 2 1/2 to 3 cups of water into the bottom of the sheet pan. The water should not touch the bottom of the wire rack. Roast the ribs in the oven at 350° for an hour to an hour and a half until the ribs are tender and buttery. Remove the pan carefully from the oven. Let the ribs rest for 5 to 10 minutes before slicing and serving.