1 rack of Baby Back Ribs
Lawry’s: Seasoned Salt
Great Value: Organic Garlic Powder
Trader Joe’s Smoked Paprika
Great Value: Organic Hickory BBQ Seasoning
Mrs. Dash: Salt-Free Original Blend
- Preheat oven to 350 degrees
- Clean thawed ribs (I removed some of the fat), then season however you like. I don’t really eat ribs unless they are off of a grill (or unless my grandma cooks them. She insisted I take a rack and they were halfway thawed so I said why not.
- To mock that grilled/smoked taste, I rubbed the smoked pap and hickory BBQ on it first, then the seasoned salt, garlic powder, then the Mrs. Dash. Baked for 30-40 minutes (my grandma said 30 but, I did 40 and they still came out fairly well. She also said to use tenderizer, but I didn’t have any so..
Came out delicious, I guess it was all in how well I rubbed in the spices because it tasted like I marinated the ribs over night. For my first time making ribs, I did a good job. As you can see I don’t have actual measurements for how much seasoning. I am able to measure just by looking (I can obviously tell when enough is enough).
I know that is something I need to work on and I don’t normally eat this heavy. But everything in moderation right? But I do like well seasoned food. In other words, I like to taste my spices and seasonings in every bite. I guess I had a sweet tooth, because after they were finished, I added a hint of brown sugar on top and took the left over oils from the bottom of the pan I cooked the asparagus to coat the brown sugar to I guess caramelize into the ribs. I didn’t taste the asparagus on the ribs at all.
I sauteed asparagus in olive oil, salt, and pepper for about 5-7 minutes.
I also baked corn on the cob provided by my grandma (she provided this whole meal minus the asparagus— found that in the fridge). That recipe I got from pinterest.
The cookies were prepackaged from Walmart, Tollhouse brand I believe, also amazing! This meal was great and if you try it, please let me know how it turned out in the comments.
- I heard Gordon Ramsey say fat’s only purpose on meat is to help maintain flavor while meat is cooking—it should be cut off and disregarded after cooked (steaks and ribs for example).
- My grandma said spraying over your ribs after seasoning them helps to keep them from drying out while in the oven. Indeed she was right!