Wednesday, April 10, 2013

Memphis Baby Back Ribs

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Food with bones... does it bother you at all? You know, foods like ribs, chicken wings, lamb shank, oxtail, whole fish, etc. I personally am a fan of foods that I can eat off the bone. I'm also a 'clean bone' eater in which I prefer to eat whatever possible off the bone before discarding. Am I alone on this one? Anyone else? So naturally, when it comes to ribs, I'm all about picking a rib up and savoring each bite off the bone. Take for example, these Memphis Baby Back Ribs. A zesty rub coats baby back ribs and then is slow roasted in an oven until tender. Seriously, there are just some foods that demand to be eaten off the bone and this is one of them...

So now that you know how much I enjoy eating food off the bone, The Baron is another story. He's not a fan. In fact, for the past several months we've been together, I didn't even notice that he has issues with food on bones. Namely, he prefers to remove meat off the bone before eating it - something he informed me of after I asked him why his ribs still had plenty of meat left on them after dinner one night. Ha! He's this way when it comes to ribs, chicken wings and pretty much anything served on the bone lol. Nonetheless, we enjoyed these ribs and they were wonderful with a loaded baked potato and salad.

If you're sensitive to heat, you can reduce the amount of cayenne or even omit it all together. Sauce is optional, as some folks like their ribs dry. We happen to like sauce on the side and a little baked on for that messy factor :)

Memphis Baby Back Ribs
recipe from Dave Lieberman

2 pounds baby back ribs

For the rub:

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil1/2 cup preferred BBQ sauce


Preheat over to 300 degrees F.

Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs.

Spread the ribs out evenly on a foil-lined baking sheet. 
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. In the last 10-15 minutes of baking, brush the tops of the ribs with your preferred BBQ sauce and continue to bake for 10-15 minutes.

Serve with your preferred BBQ sauce if desired.

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