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Vinegar & Spice Oven Ribs
These deliciously tender ribs can be enjoyed right out of the oven, at room temperature, or even cold. These ribs are perfect for a summer picnic or family or social gathering. As is traditional with ribs, you can enjoy these without the use of a fork, all you need is plenty of napkins to clean up the mess. Vinegar & spice oven ribs are best after a long, overnight marinade, so make sure you have this meal planned out in advance.
Ingredients:
3/4 c. packed dark brown sugar
1/4 c. cider vinegar
1/4 c. lightly packed lemon zest (from about 4 medium lemons
6 medium garlic cloves, finely chopped
2 Tbsp. kosher salt
4 tsp. paprika
2 tsp. freshly ground black pepper
1/4 tsp. ground allspice
2 full racks baby back pork ribs (about 5 lbs.)
Directions:
Place everything except the ribs in a small, nonreactive bowl and whisk to combine. Coat ribs evenly with the rub on both sides, cover, and refrigerate overnight.
Heat the oven to 325° F and arrange 1 rack at the top and 1 in the bottom third. Remove the ribs from the refrigerator and let them come to room temperature while the oven is heating, at least 20 minutes. Line 2 baking sheets with foil and place the ribs meat side up on the sheets.
Place 1 baking sheet on the top rack in the and 1 on the bottom rack and bake for 45 minutes. Switch the baking sheets and continue to bake until the ribs are knife tender, about another 45 minutes.
Yield: 4 - 6 servings
Recipe courtesy of Chowhound.
