Extra Meaty Baby Back Ribs
Need a menu idea? Yesterday, at our regular Sunday dinner at Mom’s, we ate extra meaty baby back ribs.
I did not feel like breaking out every pan in the kitchen to come up with a special meal.
So, what could be easier than buying a disposable foil pan and preparing ribs?
Skip To The Recipe!
Set It & Forget It Extra Meaty Baby Back Ribs Make An Easy Dinner
The rib dinner is not French or Pennsylvania Dutch. There is no actual recipe but … I can describe how I prepared it (click on the link in the table of contents) but this meal came together literally off the top of my head as I walked through the grocery store making last-minute purchases to stock up Mom’s fridge for the week.
There is nothing extravagant about this dinner. I did not need any fancy spices or specialty cookware.
I made it simple for easy cleanup. A large foil disposable foil pan so the ribs can lay flat and heavy duty aluminum foil to seal the pan tightly.
If there are any leftovers, just re-seal and carry home. The flavors can easily be changed to accommodate different vegetables but sometimes, simple is best. Especially when the ribs are extra meaty.
Basic Recipe With Endless Variations
I’ll be adding variations of this simple menu in the comments section.
Preparing ribs this way would also work well with shredded cabbage, sautéed Brussels sprouts or that tasty and colorful combination of mixed shredded vegetables (vegetable spaghetti) sold by Wegmans®.
Sometimes it’s not about the barbecue sauce. Mix it up and surprise the family!
Do you have a favorite spice blend? I am surprised at how often I reach for Weber® Roasted Garlic & Herbs seasoning.
Try it on chicken but it is an incredible combination of herbs and spices that works magic on pork roast, pork chops and ribs.
Low in sodium (90 mg), this spice blend is also gluten free. The label only mentions salt and red pepper flakes but does not list the herb used in the blend.
[tasty-recipe id=”10066″]
Slow Cooked Fall Off The Bone Tender Rack of Ribs
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- How long to cook extra meaty baby back ribs?
- What’s the trick to keeping these ribs super moist and juicy yet still fall off the bone tender?
Cook the ribs just long enough – always tightly sealed in foil (allow 2.5 to 3 hours depending on the total weight) and then roast them uncovered for about 15 minutes to brown the surface.
19.5×11.5×3.5Pasta Pan
Ever tried to roast a large piece of meat and found, half way through the cooking process, that it would be nice to have some wiggle room in the pan?
Maybe for vegetables, maybe to reach into the bottom of the pan to fill a large spoon with pan juices to baste the meat?
When preparing racks of ribs, I always go for the heavy duty foil pans.
I like to buy them as large as will fit in the oven so that I can roast potatoes and vegetables along with the meat.
A larger pan also allows the meat to roast on all sides rather than just the top. Place the ribs too close to each other and they will “stew” rather than roast. Who wants grey ribs? Not I!
Pick a foil pan that will fit your piece of meat yet give you plenty of room around the meat. It works, I promise.
The meat produces tasty pan juices but if needed, you can add a cup of water or chicken broth to deglaze the bottom of the roasting pan during the final 15 minutes. The last thing you want to do at this point is burn any part of the ribs or burn the pan juices. Serve the “gravy” with the ribs.
I’m Not Cooking Competition Ribs!
Nothing special about the ribs either. These are not competition grade ribs! Just regular Smithfield© extra meaty baby back ribs (not the St.Louis style spare ribs).
Try this same cooking method with beef ribs (not short ribs but short rib racks that look exactly like baby back pork ribs) and you’ll wonder why you don’t prepare them more often. Same seasoning, same method. Equally delicious.
You know me by now. I tend to prepare whatever I find. Force of habit dating back to years of buying whatever food was available that day aka just a step above living off the land in third world countries.
My favorite pastime then was to read old cookbooks and dream of what I could prepare if only I had the ingredients. I still read cookbooks and recipes but I rarely if ever follow them to the letter. Most of the time, I just make them up as I go. This recipe is a good example of cooking without a recipe. Trust your taste buds.
Take my words for it – mystery meat, without any seasonings at all and roasted over an open flame also tastes great as long as you do not think too long and hard about where it came from 😉
More Rib Recipes:
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