We're going low and slow in the kitchen today.
The husband is still very much vegetarian so I don't have to worry about anyone stealing all my hard earned ribs. (When I say hard earned, I mean I practiced my patience skills because this recipe is ridiculously easy).
I spend the three hours re-listening to my favorite Radiolab podcasts, cleaning the house, playing with the dog. Whatever I can do to get my mind off the savory piece of heaven I'm going to sink my teeth into. Only 10,800 seconds away ...
These ribs were so tender that they didn't want to stay on the bone when I was plating them. The bones did their job in the oven to flavor the ribs, and at this point, they're decoration.
Pork Baby Back Ribs
2.5 lb pork baby back ribs rack
2 Tablespoons brown sugar
1 ½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon gochugaru (Korean chili flakes)
With a paper towel, remove and discard the tough and thin membrane on the bone side of the rack.
Mix all of the spices together, then using your hands, rub the mixture all over the ribs.
Make a pouch with two sheets of foil by tightly rolling the sides to close the pouch.
Put into a 275°F oven for 3 hours.
Uncover, then brown the top of the rack by broiling in the oven for 3-5 minutes.
- Serve with roasted garlic and onions, mashed potatoes and your favorite BBQ sauce on the side.