Although I roast plenty of chicken, babybacks feel like a special occasion. And I have no idea why. They are beyond EZ. In the winter or an apartment you don’t even need a grill to finish them (which is legitimately delicious come summer btw). This is just a long winded way of saying, make some ribs indoors or out. After making the rub, they practically cook themselves.
Dry rub (adapted from Food Network recipe)
(Leave on pork 8-24 hours)
1 Tablespoon Cumin
1 Tablespoon Kosher salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon brown sugar
1 Tablespoon chili powder
3/4 teaspoon paprika (it could’ve used more, but ran out)
1/2 teaspoon cayenne
1/4 cup (or more) Blackberry or Apricot jam
1 rack (2 lbs ish) baby back ribs
Preheat oven 300 degrees.
Wrap seasoned ribs in foil leaving some air but with the seams tight.
Cook 2 hours undisturbed. Do anything else. Melt the jam 20 secs in microwave or stovetop and spread over ribs. Cook with foil open 30 minutes. Rest for 10, cut and serve.