My daughter absolutely LOVES baby back ribs. She doesn’t care if they are seasoned with a dry rub or slathered in barbecue sauce – either works well for her. Since she has been sick with the flu, I decided to make her favorite dish for her. I rubbed the entire rack with minced garlic then sprinkled some of my favorite dry rub, Snider’s Prime Rib Seasoning, on evenly over both sides of the ribs followed by some freshly cracked black pepper. I wrapped them up in tin foil then baked them for 1 ½ hours before letting them sit under the broiler to caramelize a bit. Side Note: Grilling the ribs after baking makes them even better but in the winter I just broil them. The meat falls off the bone when you slice these ribs and they taste so tender, juicy, and delicious. I served these ribs with Roasted Garlic Mashed Potatoes and Roasted Grape Tomatoes for a tasty dinner to eat while watching the Super Bowl. My daughter was a happy camper!
Preheat the oven to 350 degrees. Line a baking sheet with tin foil (for easier clean up).
Remove the silverskin membrane from the back of the ribs. See how to do it here. Spread the minced garlic evenly over both sides of the ribs. Season, to taste, with Snider’s rub (or your favorite dry rub) evenly over both sides of the ribs followed by freshly cracked pepper. Place the seasoned ribs on a large piece of foil then top with another piece of foil and roll all of the edges to make a sealed packet. Place on the baking sheet and into the oven and bake for 2 hours.
Carefully, open the tin foil packed ribs and turn them over so the meat side is up. Turn your oven to broil and place the ribs under for 4-5 minutes to caramelize. Make sure to watch them carefully so they don’t burn. Remove from the oven and place on a cutting board. Let them rest for 5 minutes before slicing them and serving. Enjoy.