Oven Pork Ribs

Pick up your preferred rib style (Baby Back or Spare) from our Farm Store and get cooking!

Ingredients:

• Rack of ribs - spare or baby back (I cook a minimum of 2 racks whenever I make ribs because they are delicious, make great leftovers and take a long time to cook)

• 2 Tablespoons of dry rub per rack of ribs

Dry Rub (this is a simple standard. Riff on it however you’d like).

• 1 tablespoon kosher salt

• 1 tablespoon fine sea salt

• 1 tablespoon ground black pepper

• 1 tablespoon garlic granuals

• 1 tablespoon onion granules

• 1 tablespoon chili powder

• 3 tablespoons brown sugar

Directions

1. Preheat oven to 225°F

2. Place your ribs on a cookie sheet with edges. 1-2 racks per sheet.

3. Generously sprinkle Rib Rub onto each rack.

4. Rub/press Rib Rub onto ribs to spread and make sure it sticks.

5. Cover cookie sheets with tinfoil.

6. Put in oven for 3ish hours. (When you check them next, you should see the meat pulling back from the bones.)

7. After 2-4 hours the bulk of the cooking is done. Take the tinfoil off carefully so as not to burn yourself with the steam, make sure to keep the cookie trays level as there will be ample fat and juices in the bottom of the cookie sheet.

8. Crank the oven up to 400°F and put the uncovered ribs back in for 20-30 minutes to dry and crisp them a bit. (You can slather them with your favorite barbecue sauce before you put them back in the hot oven. But with the rib rub, you don’t need to.)

We love eating them with polenta and coleslaw.