I served them with Chinese cabbage my sister had given me from her garden. Organic veggies=yum.
You can find these ribs on my Project Pinterest board now, from the original recipe from Jenny Can Cook.
Here's her recipe:
- one rack of baby back ribs (I had two racks of ribs from a pig my sister gave me--no idea if they are babyback or not, but they were small racks).
- juice of one lemon (I didn't measure this, just squirted some on from one of those lemon juice lemons)
- 1/4 cup rub (your own or my recipe below)(I used her recipe, modifications listed)
- 1/2 cup barbeque sauce (Our favorite is Sweet Baby Ray's) or look on Jenny's website for hers.
- Preheat oven to 300° F.
- Remove excess fat from ribs. Peel the silver skin off the back of the ribs - lift with a sharp knife and grab with a paper towel to remove (I don't even know what this means, so I didn't do it!)
- Cut ribs apart into individual pieces.
- Rub ribs all over with lemon juice.
- Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out.
- Bake in the oven for 2 1/2 hours.
- Remove from oven & pour off liquid (didn't pour off liquid, but just b/c I forgot and there wasn't much liquid in the pan, anyway)
- Brush bbq sauce over all sides of ribs.
- Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes.
To finish ribs in the oven, set oven to broil and return ribs to the
same oven rack, basting and broiling about 5 minutes per side, watching
so they don’t burn. They will be so tender, it’s best to turn them using
gloved hands. (I used the oven and they turned out great!)
Ribs and Chinese Cabbage.