I have had a wicked hankering for BBQ lately. However, most things barbeque aren’t all that healthy. So, in typical fashion I decided that if I made it myself it will be healthier than ordering from somewhere. While the ribs may not have been much, if any, healthier it let me control the sides that went with the meat. Most BBQ joints serve unhealthy sides of creamy coleslaw, cornbread, butter corn and baked beans. All delicious, but unnecessary if you are already having a main course splurge.
What better day than the 4th of July to set out on my first BBQ rib adventure? Well, probably a lot of days considering we were setting record high temperatures with heat indexes around 113F. Our poor air conditioners couldn’t keep up with keeping our place cool due to the heat and then I had to leave the oven on for hours. Whew. But they were a delicious treat and totally worth it. Adapted from this recipe.
- 3-4 pounds of St Louis style ribs
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 teaspoon crushed red pepper flakes(optional)
- a bottle of your favorite BBQ sauce(you won’t use it all)
Preheat oven to 300F.
Mix together the sugar and spices to form a rub.
Apply rub to ribs on all sides.
Lay the ribs down on 2 layers of foil. I used Reynolds non-stick. Place meaty side down.
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Bake 2 to 2.5 hours or until meat is starting to shrink away from the bone.
Take out of oven. Turn on broiler. Discard juices from pan.
Cut ribs individually. Return to pan. Brush with sauce.
Place under broiler for 2-4 minutes or until sauce is bubbling.
Pull out of oven, turn all ribs over and brush again with sauce. Place back under broiler until sauce again bubbling.
Remove from oven. Serve.
These were absolutely amazing. Fall off the bone tender.
We had sides of Iowa grown sweet corn and watermelon. Much healthier than your typical restaurant fare.