Spicy-Sweet Slow Baked Baby Back Ribs
This spicy-sweet slow baked baby back ribs recipe was so delicious! I almost messed it up because I was having a busy day and just quickly skimmed the recipe I was making from Foodie Crush. For some reason, I read apple cider vinegar instead of apple cider juice, but thankfully I caught my mistake just before I put them in the oven to bake and ran to the store to grab the juice. The slow baking method ensured the ribs were tender and so juicy. My whole family loved these ribs and they paired nicely with buttermilk mashed potatoes and some roasted broccoli with parmesan.
Spicy-Sweet Slow Baked Baby Back Ribs
Ingredients:
- Dry rub for ribs to taste (click the link for the recipe)
- 1 rack of baby back pork ribs
- 2 cups apple cider juice
How to Make Spicy-Sweet Slow Baked Baby Back Ribs
Prepare the dry rub – click this link for the recipe.
Remove the silverskin membrane from the back of the ribs. See how to do it here.
Place the ribs on a rimmed baking sheet then season both sides of the ribs well with the dry rub mixture. Place into the refrigerator for 4 hours or overnight.
Remove the ribs from the refrigerator an hour before baking so they can come to room temperature.
Preheat the oven to 250 degrees. Place the ribs on wire cooling racks in the same rimmed baking sheet you marinated the meat in. Pour 1 cup of apple cider into the bottom of the baking sheet. Place the ribs into the oven and bake for 1 1/2 hours. Rotate the baking sheet and add another 1 cup of apple cider to the bottom of the baking sheet. Continue to bake for another 1 1/2 hours, or until the meat pulls apart from the bones.
Heat the oven to broil to caramelize the ribs. Watch the meat carefully as it caramelizes so it doesn’t burn! Remove and serve. Enjoy.
Equipment
Ingredients
- Dry rub for ribs to taste (click the link up above for the recipe)
- 1 rack of baby back pork ribs
- 2 cups apple cider juice
Instructions
- Prepare the dry rub - click the link up above for the recipe.
- Remove the silverskin membrane from the back of the ribs. Click the link up above for instructions.
- Place the ribs on a rimmed baking sheet then season both sides of the ribs well with the dry rub mixture.
- Place into the refrigerator for 4 hours or overnight.
- Remove the ribs from the refrigerator an hour before baking so they can come to room temperature.
- Preheat the oven to 250 degrees.
- Place the ribs on wire cooling racks in the same rimmed baking sheet you marinated the meat in.
- Pour 1 cup of apple cider into the bottom of the baking sheet.
- Place the ribs into the oven and bake for 1 1/2 hours.
- Rotate the baking sheet and add another 1 cup of apple cider to the bottom of the baking sheet.
- Continue to bake for another 1 1/2 hours, or until the meat pulls apart from the bones.
- Heat the oven to broil to caramelize the ribs.
- Watch the meat carefully as it caramelizes so it doesn't burn! Remove and serve. Enjoy.
Looks fingerlicking delicious!
Mmm, this makes my mouth water, yum yum Happy weekend Diane
I am going to make ribs this weekend and I am going to use your rub from the other day. Stay tuned.
Looks delicious Pam – I need to cook some ribs
Hi Pam these sounds delicious !
Growing up in Texas, ribs were always cooked with a dry rub and sauces we served on the side. I like your version, it sounds great without additional sauces.
mouth-watering! apple cider and pork are magical together. 🙂