Baby Back Ribs

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Making ribs always seemed a bit overwhelming to me.  Truth be told, I’ve only made them a few times and the first time was just about a year ago, at the age of 50!  Now that I’ve made them a few times, I wonder what I was so panicked about.  They are quite easy. Friday from noon to about 6:00 p.m. was going to be a busy one for me.  I was planning on making ribs, hard to do on a busy day, but I came up with a plan.  In the morning, I got my jelly roll pan ready and started the preparation of the ribs.  I placed my rack of ribs on tin foil that I had placed on the plan (enough to be able to tent it over the ribs during the cooking).  To both sides of the ribs I added the juice of 2 limes along with the zest of both those limes and 1/4 teaspoon of jarred, minced garlic.  On top of that I sprinkled kosher salt (about 1/2 tablespoon per side), black pepper (about 1 teaspoon per side), and a spice I get from a spice store in Milwaukee.  The store is called Penzy’s and you can order their spices on line.

spice

I’m lucky because my Mom, who lives in Wisconsin, will periodically send me a gift box of their spices.  The one I used for the ribs is called Penzy’s 33rd and Galena Chicken and Pork Rub.   This spice is made up of Tellicherry black pepper, paprika, nutmeg, sage, cayenne, crushed red pepper and oleoresin of basil.  I sprinkled this seasoning very liberally over my ribs.  I added about 1/4-1/2 inch of water on the bottom of the tin foil before tenting.

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I placed my ribs in a preheated 325 degree oven for 2-1/4 hours.

After the ribs were done, I pulled them out and let them cool a bit before placing them into the fridge.  When I came back later, I finished baking them with a barbeque sauce I prepared.  For the sauce, I mixed together one cup of regular barbeque sauce, whichever you like, and 1/2 cup of apricot preserves and a dash of crushed red pepper.  Just a hint.  I brushed this over the ribs and put them back into a preheated 375 degree oven for 30 minutes.  They were wonderful.

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I served them with a simple basmati rice that I seasoned with salt and the zest of a lime. We had watermelon as well, which was refreshing with the ribs.

rib3I love how you can see the little chunks from the apricot preserves in the sauce, yum!

Until next time, Kris

 

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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