The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Literally. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
Where did I discover such an easy and delicious recipe? Where else. Liza, of course. My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with buttermilk cornbread (my favorite recipe is enclosed below) and a simple salad, and you have a successful dinner party in the making.
Now, some of you may be wondering where I found local, humanely raised pork. Well, I didn’t, because where I live, I haven’t been able to find a source fitting such criteria, a reality that has stopped me from buying pork for nearly two years. Oh Liza! With your baby back ribs! Your tasty tasty baby back ribs. I regret to admit I’ve compromised my morals.
Alas. For you locals, I have two alternatives: the Whole Foods in Laguna Beach sells organic pork from Canada donning a “responsibly farm raised” label, whatever that means. And Trader Joe’s sells pork from the Midwest from purveyors that “meet their standards,” according to a woman I spoke to on the Trader Joe’s product information line: 626.599.3817. Again, it’s hard to know how these pigs really live until you see the location yourself, but this woman assured me that Trader Joe’s has high standards, that their crew does checks regularly, and that the pigs from their purveyors do not live packed together in pens. Again, these sources are not the ideal but short of forgetting this recipe exists, the best alternative for the meantime.
The Easiest (Best?) Ribs You Will Ever Make
-
Prep Time: 10 minutes -
Cook Time: 3 hours
-
Total Time: 3 hours 10 minutes
-
Yield: 3
Prep Time:
Yield:
Print Recipe
Pin RecipeDescription
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
Ingredients
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or parika
- 1 cup brown sugar
- Heavy duty foil, if you have it
Instructions
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
Delicious Buttermilk Cornbread
-
Prep Time: 15 minutes
-
Cook Time: 55 minutes
-
Total Time: 1 hours 10 minutes
-
Yield: 10
Ingredients
- 1 3/4 cups flour
- 1 cup cornmeal
- 3 T. brown sugar
- 2 T. Sugar
- 1½ T. baking powder
- 1/4 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup grated Monterey Jack or Cheddar or Gruyère (or any cheese you like)
- 4 tablespoons butter, divided
- 2 eggs, lightly beaten
- 2 cups buttermilk
Instructions
- Preheat the oven to 350ºF. Whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt. Add the cheese and toss to coat.
- Melt 2 tablespoons of butter. Whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.
- Melt remaining 2 tablespoons of butter. Pour into a 9-inch springform pan and swirl the pan to coat. Add the batter to the pan and place in the oven. Bake for about 55 minutes, until golden on top. (Check after 50 minutes). Place on cooling rack. Let cool for 15 minutes before cutting.
Carol says
What size spring form pan did you use? I have 3 different sizes.
Traci says
I’m wondering the same!
alexandra says
Sorry for the delay here!! I use a 9-inch spring form pan. I’ll make a note in the recipe.
Traci says
Hi Alexandra,
I’ve made the ribs once before. This time I can’t find any temps or length of time to cook them! Yikes, I am having guests over in about 3 hours. I have them in the oven and will wing it, but please let me know for future reference.
Jolene says
This happened to me too! Thankfully I had it up on my laptop which had the recipe on it still. Here it is below:
Preheat the oven to 275ºF.
Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
Serve immediately with cornbread and a simple salad for a yummy yummy meal.
alexandra says
Oh my goodness, so sorry about this! I’m in the process of getting all of the recipes in print-friendly format, and weird things are happening especially on the posts with more than one recipe. Thank you thank you Jolene for helping Traci out! Traci, I hope you were able to see this in time???
Jolene says
You’re welcome, and the ribs were delicious!! It was my first time making ribs other than eating them at a restaurant, and we had no backup plan in case this failed. haha. My two year old and my four year old also loved it, which was a win. Thank you so much for the recipe.
alexandra says
So happy to hear this, Jolene! And that is a serious win re 2- and 4-year old approving!! Thank you again for your help 🙂
Hollie says
Hi! These do turn out awesome!! This is my second time making them. Is the hour rest time completely necessary? Just wondering. Thanks for sharing!
alexandra says
Hi Hollie! I think the rest time does allow for some carry-over cooking as well as sufficient time for the meat to rest (as meat always should), but if you’re looking to speed things up, you probably could just extend the cooking time for maybe 20-30 minutes? I’ve never tried unfortunately, so I can’t say for sure.
Mary Urban says
Tried the cornbread – can’t imagine what went wrong. Recently had temp control checked, but when I went to slice it, middle was RUNNY! It is back in the oven at 375 convection and I am praying! Ribs turned out perfectly. Think next time I will put them in small roasting pan tightly covered with heavy duty foil instead of wasting acres of it.
★★★★
alexandra says
It does call for acres of foil, doesn’t it?? I’ll be curious if a roasting pan creates a tight enough seal. Report back if you give it a go!
Such a bummer about the cornbread. I hope returning it to the oven did the trick.
Cheryl says
Like Tracie, I had made the ribs once before and went to make again for company. The recipe was not there! I also panicked! Luckily Jolene had added the recipe in her comment. Thanks Jolene! These are too good to lose the recipe!!
alexandra says
Ahhhhh, I don’t know why this keeps happening! I just updated the post, so the recipe is back … so sorry!
Deefdr says
Is.
Bbq sauce good on these after cooking in all the spices?
alexandra says
You could certainly try it, but there is no real need for a sauce — they’re so good on their own.
Debbi says
OMG! The best ribs ever! My husband doesn’t like ribs much but he REALLY liked these and asked me to make them again! A staple!
★★★★★
alexandra says
Woohoo!! I love these, too 🙂 🙂 🙂
Leslie B. says
Can I make this cornbread in a cast iron skillet? Would you recommend greasing it? Preheating?
Jenni says
I have a large family, so we usually cook 3 racks of ribs at a time. Do I need to increase cooking time?
alexandra says
Nope! I always wrap each rack individually, so as long as all three racks can fit on a single sheet pan, you should be fine with the timing as is. Good luck!
Kathleen Frances says
What if your ribs are frozen? I did 2.5 hours and then an hour but I’m a little paranoid it’s not cooked all the way through