We admire a nice rack as much as the next guy (eyes up here boys), particularly a stacked wine rack and melt in your mouth ribs. Back in the day, we were endowed with a man’s rib, so it’s thoughtful to return the favour.
Feed the big guy what he loves with these easy to make ribs from our sista and master home chef Kyla Brennan, to leave you with a decent amount of downtime on your own. After all, he wouldn’t be a father without you!
The ribs are marinated the day before and roasted in their own juices in a slow oven to produce a very tender, flavourful rib.
2 racks of baby back pork ribs
Olive oil – 2 T – more if needed
4 crushed garlic cloves
Rosemary – a good T of dry or two sprigs fresh
Chili pepper flakes to taste
Coarse salt and fresh ground pepper
The day before:
1. Remove membrane from the back of the rib. Run a knife along the wide end and pry up an edge of the membrane, then grab it with a piece of paper towel and let ‘er rip!
2. Place ribs on tinfoil wide enough to wrap the ribs completely. Brush both sides of ribs liberally with a good olive oil, crushed garlic, rosemary and chili pepper flakes. (mix it all in a small dish before brushing on) – generously season with salt and pepper.
3. Wrap the ribs tightly, you will likely need two sheets of foil and put them in the fridge overnight.
The Day Of: Preheat oven to 250º
4. Place ribs in a large, shallow roasting pan – if they don’t fit side by side a little overlap is fine. Drop them in the oven and go have a glass of wine – for about 4 hours. 🍷
5. Remove ribs from the oven and open the foil. There will be liquid pooling around the ribs – tip it out into the pan. Gently slice the ribs into serving portions but leave them in the open foil. Put the ribs back in the oven for 20 minutes to dry.
6. Remove the ribs again and add your favourite BBQ sauce, if you like, or leave them dry seasoned. Turn your oven up to 350 degrees and put the saucy ribs back in for about 20 minutes, or until they look bubbly.
One rack of ribs should feed 2-3 people – depending on their carnivorous appetites.
Serve with Buttermilk Cornbread made before you put your ribs in. Coleslaw goes great with ribs or open up a can of beans if Dad is not into veggies.
Serve with icy cold beer and you’re golden.
Stay tuned for next week’s video, our last post before summer hiatus.
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That guy eating the ribs looks like a model! It that one of the effects of this recipe?
Indeed! Previous to this meal, he was a 107 year old leprechaun.