You know that weird part of the year when it’s not quite Spring yet, but the weather is starting to warm up just enough that you begin to think about outdoor grilling and hanging out in the backyard? That feeling is exactly what gave rise to this recipe. I really wanted some BBQ ribs, but the way Atlanta weather is set up, I knew better than to go outside trying to grill in early March. But here’s the thing, these baked BBQ ribs are so finger lickin’ good that I wasn’t even mad about not being able to use the grill. I was able to put them in the oven and curl up on the couch to read a book while I waited and the best part is, my hair didn’t smell like smoke. Enough talking about it. Let’s get cooking.
Servings: 4-6 · Prep time: 30 minutes · Cook time: 150 min · Ready in: 180 min · Skill level: Intermediate
Ingredients
- 1 rack of pork loin ribs
- Head Country Sweet and Spicy Seasoning
- Head County Hot and Spicy BBQ Sauce (or your favorite flavor of BBQ sauce)
Method
Season both sides of the rack of ribs liberally with the hot and spicy seasoning.
Massage the seasoning onto the rack of ribs.
Wrap the ribs in saran wrap and place them in the refrigerator for at least 30 minutes. (Tip: The ribs will pack even more flavor if you refrigerate them overnight.)
After at least 30 minutes have passed, remove the ribs from the refrigerator and preheat the oven to 375 degrees.
Remove the ribs from the saran wrap and wrap the of ribs in foil. Be sure to cover both sides of the rack of ribs with the foil and fold the corners of the foil in so that none of the juices escape while the ribs are in the oven.
Place the rack of ribs onto a baking sheet; place the baking sheet into the oven and allow the ribs to bake for 2 hours.
Once 2 hours have passed, remove the ribs from the oven, open the foil, and pour BBQ onto both sides of the ribs, using a brush to spread the BBQ sauce evenly.
Leave the foil open and place the ribs back into the oven.
Allow the ribs to bake for 30 more minutes and then remove the ribs from the oven.
While the ribs are still hot, slice them right between each bone.
Top with additional BBQ sauce (if desired), plate and enjoy!
