DIAMOND CRYSTAL SALT SENSE INGREDIENTS RECIPES

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OVEN-BAKED BABY BACK RIBS | SOUTHERN LIVING



Oven-Baked Baby Back Ribs | Southern Living image

Don't bother with the grill or smoker. Fire up the oven and give these easy baked ribs a try. Super tender and glazy from the broil, these Oven-Baked Baby Back Ribs are classic in flavor and texture. The smoked paprika makes up for the lack of actual smoking involved in this lunchtime or supper main. That's our Test Kitchen's pro tip for when you want good BBQ flavor sans smoke. Brown sugar and the other rub ingredients, like dry mustard, garlic powder, salt, and pepper, help create the sweet, salty, and smoky flavor ribs were made for. In the store, be sure to purchase true Baby Back ribs, not the larger ribs. This can impact cooking times. After a little bit of brushing and baking, watching the sauce start to bubble during broiling will be your cue that it's time to poor a cold beer and grab the coleslaw.

Provided by Southern Living

Total Time 3 hours 40 minutes

Yield Serves 8 (serving size: about 4 ribs)

Number Of Ingredients 9

1/3 cup kosher salt
1/4 cup packed dark brown sugar
3 tablespoons smoked paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
4 pounds baby back pork ribs (2 to 3 slabs)
2 tablespoons olive oil
2 1/2 cups bottled barbecue sauce (such as Big Bob Gibson's Championship Red Sauce), divided

Steps:

  • Preheat oven to 275°F with rack in middle position. Stir together salt, brown sugar, smoked paprika, pepper, garlic powder, and dry mustard in a bowl. Remove thin outer membrane on back of ribs by loosening with a butter knife and pulling it off; discard. Brush slabs evenly with oil; sprinkle with spice mixture, gently patting to adhere. (If desired, wrap ribs with plastic wrap; place on a baking sheet, and chill at least 4 hours or up to 24 hours.)
  • Line a baking sheet with aluminum foil; set a wire rack inside sheet. (If you wrapped and chilled the ribs, remove and discard plastic wrap.) Wrap each slab with heavy-duty aluminum foil; place on prepared wire rack. Bake in preheated oven until tender, 2 1/2 to 3 hours. Remove from oven, and unwrap ribs; discard foil and drippings. Place ribs directly on wire rack; brush 1/2 cup barbecue sauce on top of each slab. Return to oven; bake at 275°F until ribs are tender and meat is pulling away from bones, 45 minutes to 1 hour.
  • Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven; let rest 5 minutes. Serve.

SALT AND PEPPER SPARE RIBS | ALLRECIPES



Salt and Pepper Spare Ribs | Allrecipes image

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Provided by Chef John

Categories     Meat and Poultry    Pork    Pork Rib Recipes    Spare Ribs

Total Time 7 hours 25 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 8

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

Steps:

  • Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
  • Stir Dijon mustard and vinegar together in a small bowl.
  • Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
  • Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
  • Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
  • Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
  • Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
  • Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 120.2 mg, FatContent 30.2 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 11.1 g, SodiumContent 1084.1 mg, SugarContent 0.1 g

More about "diamond crystal salt sense ingredients recipes"

OVEN-BAKED BABY BACK RIBS | SOUTHERN LIVING
Don't bother with the grill or smoker. Fire up the oven and give these easy baked ribs a try. Super tender and glazy from the broil, these Oven-Baked Baby Back Ribs are classic in flavor and texture. The smoked paprika makes up for the lack of actual smoking involved in this lunchtime or supper main. That's our Test Kitchen's pro tip for when you want good BBQ flavor sans smoke. Brown sugar and the other rub ingredients, like dry mustard, garlic powder, salt, and pepper, help create the sweet, salty, and smoky flavor ribs were made for. In the store, be sure to purchase true Baby Back ribs, not the larger ribs. This can impact cooking times. After a little bit of brushing and baking, watching the sauce start to bubble during broiling will be your cue that it's time to poor a cold beer and grab the coleslaw.
From southernliving.com
Reviews 3
Total Time 3 hours 40 minutes
  • Remove from oven; brush slabs evenly with remaining barbecue sauce. Increase oven temperature to broil, and return ribs to middle rack. Broil until sauce bubbles and starts to caramelize, 3 to 5 minutes. Remove from oven; let rest 5 minutes. Serve.
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