The Best Ribs Recipe

I originally found this recipe several years ago in Parade Magazine. Pam Anderson is a chef and cookbook author, and we've also enjoyed her pot roast, meatball, and fajita recipes. I'm not a fan of ribs. They are messy, and I don't really like to eat with my fingers. I made these for Robert originally, and he loved them. I made them again last year, and the kids thought they were great, so much that they asked for them again this Easter. I think they are a little spicy. Not overly so, but I used only have the mustard and rub on one of the racks last year, but both kids much preferred the spicier ribs. The recipe is also really easy, and I've slightly modified bits of it along the way.

THE BEST OVEN ROASTED RIBS

1/4 c. brown sugar
1/4 c. paprika
2 T. black pepper
1 t. salt
2 T. garlic powder OR 2 t. crushed garlic
6 T. Dijon or yellow mustard
2 slabs of pork spareribs (9 lbs.), or 4 slabs of baby back ribs (8 lbs.)
1 bottle of your favorite bbq sauce (optional)

Mix brown sugar, paprika, pepper, and salt in small bowl. IF you are using garlic POWDER, add this in too. Mix mustard and CRUSHED garlic (if you are using that) in a small bowl. Brush both sides of slabs with mustard, spreading evenly. Sprinkle both sides with the dry rub, using your fingers if you need to rub it in a little, and it will look like this.


Line a large jellyroll pan or other shallow roasting pan with a sheet of heavy duty foil. Place pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level. Adjust oven rack to upper-middle position and preheat oven to 250 degrees.

Roast ribs until fork tender–2 to 3 hours for spare ribs and 1-1/2 to 2 hours for baby back ribs. If you are using bbq sauce, remove foil lined pan from oven and pour off any fat. Transfer ribs to foil lined pan, meat side down. Turn on broiler. Brush ribs with half the sauce. Put pan under broiler until glaze bubbles vigorously. Remove pan, turn ribs, brush with remaining sauce, and return to broiler until glaze bubbles vigorously. Let stand 5 to 10 mins. Cut into individual ribs and serve. Two slabs makes 4-5 servings at my house.