Ingredients
Main Ingredients
- 1 rack of ribs
- About 4 tablespoons Chugwater Chili Pork Chicken Rub
- ½ cup barbeque sauce
Instructions
- Prepare the ribs: Peel the membrane off the back of the rack of ribs carefully to ensure tenderness and better seasoning absorption.
- Season the ribs: Generously apply the Chugwater Chili Pork Chicken Rub on both sides of the ribs to infuse a bold, spicy flavor.
- Wrap in foil: Wrap the seasoned ribs tightly in aluminum foil to lock in moisture during baking.
- Optional marinating: For enhanced flavor, marinate the wrapped ribs overnight in the refrigerator with the seasoning.
- Bake the ribs: Place the foil-wrapped ribs on a baking sheet and bake in a preheated oven at 275°F (135°C) for 2½ to 3½ hours until tender.
- Baste and broil: Carefully remove the ribs from the foil, baste them evenly with the barbeque sauce, then broil in the oven until the sauce caramelizes and forms a delicious glaze on top.
- Serve and enjoy: Let the ribs rest briefly, then slice and serve your perfectly baked, flavorful ribs.
Notes
- Removing the membrane ensures the ribs are tender and seasonings penetrate well.
- Marinating overnight improves flavor complexity but can be skipped if short on time.
- Slow baking at low temperature helps break down connective tissues for tender meat.
- Broiling at the end caramelizes the sauce, adding a rich, sticky glaze.
- Use foil to keep ribs moist and prevent drying out during long baking.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
