January 3, 2010

My Favorite Baby Back Ribs

If you are looking for a baby back rib recipe, that practically falls off the bone at a mere glance...you have come to the right place. A long rest in a low oven ensures you have a mighty juicy and tender result. Plus...wouldn't you agree that waiting for your food, makes it taste that much better!
According to my husband, the world would end if this was not made in our house on a regular basis, and because of this...I have tried and tested many ways with these baby backs...to find that this is by far our favorite recipe. I have been looking forward to sharing these with you, as we enjoy them quite frequently.

Wine Pairing: Petite Sirah always goes well with grilled or barbequed foods. Even though this dish is baked, you will find it to be a very nice match.

Spicy Soy Baby Back Ribs
Serves 6

2 slabs of baby back ribs (you could use spare ribs as well)
3 tbsp ground coriander
3 tbsp lemon pepper
1 tbsp garlic powder
1 tbsp mustard powder
1 tbsp kosher salt
1 tsp granulated sugar
1 tsp dried thyme
1 tsp dried oregano
1 cup of soy sauce

In a medium bowl, combine all spices together. Rub both sides of the rib slabs with the seasoning mix, and place on a baking sheet. Let stand for at least 20 minutes at room temperature.
Preheat your oven to 450 degrees. Sprinkle the soy sauce all over the ribs and put into the hot oven and cook for 15 minutes. Drop the oven temp. to 300 degrees and cook for 1 hour and 45 minutes, flipping ribs over halfway through cooking.
Serve immediately and enjoy!

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