My family and I really enjoy this recipe and this is the only recipe I usually make when we’re craving for ribs. I brought these several times to potluck parties and they are always gone in minutes. I like my ribs a little crispy on the outside and falling off the bones. I stick to the same kind of ribs whenever I buy them. I get them at Fred Meyers (Kroger) and they are labeled as “no antibiotics, no added hormones” that is a huge plus to me!
In my opinion, meats are like veggies or fruits, they taste better according to how they are grown. For instance, I compare the the taste of the chicken meat I use to have at home back in the Philippines and they have more flavor and a better smell. In the Philippines chickens are just running around in the back yard or on the farm and mostly eat grass or corn that are non-GMO. The chicken we have here in the US are frozen and have tons of antibiotics.
I always make 2 racks of baby back ribs, one isn’t enough for the 3 of us. With 2 there are always left overs for my boys can enjoy the next day.
I bake them at 350 °F (180°C) for 2 hours on the middle rack of the oven. With the rub I use, I don’t mix all of them, I rub it one at a time, it works better that way for me anyways I don’t have to throw the left over. But if you prefer to mix everything together I would use 2 TBSP each of the ingredients.
Now tell me, don’t these look good? Try this recipe and share it with your family and friends. Please come back and let me know how it goes.
Suggestions and comments are welcome.
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