The weather is finally warming up and it's feeling more and more Spring-like each day. Summer is also fast approaching and you know what that means - Barbecue Season! What better way to take advantage of the warm weather, than to cook up some tender fall-off the bone back ribs! The secret is to cook them at a low temperature for a few hours. Slow and steady wins the race here.
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| First, remove the clear membrane on the back of the rib rack. This helps keep the ribs tender. Use a sharp knife to lift the corner of the membrane and then pull out in one entire piece. Wash & pat dry. |
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| Season with sea salt and fresh ground black pepper. |
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| Wrap ribs in heavy duty aluminum foil, sealing tightly, so juices don't escape. Place in a shallow baking pan or cookie sheet lined with foil and bake in a preheated 300 degree F oven for 2-3 hours (more or less, depending on the size and thickness of the ribs) |
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| In the meantime, you can cook some corn on the cob in a large pot of boiling, salted water. It only takes 5-8 minutes. Turn off the heat, cover with lid, until ready to serve. |
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| After 2-3 hours, remove ribs from the oven. Open sealed packets and drain the juices, being very careful not to burn yourself with the hot liquid! |
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| Next, baste with your favorite BBQ sauce. Here is my husband, Nuno, basting the ribs. He is the grill king and loves to BBQ. |
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| I wish you could smell these! Alternatively, you can finish cooking them in your oven. Just turn the broiler on, place the ribs on a foil-lined cookie sheet and broil the tops for 3-5 minutes, watching carefully, so you don't burn them. |
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| I served corn on the cob and baked sweet potatoes with the ribs. |
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| Mmm! It was scrumptious! |
Hoping everyone has a wonderful weekend! Happy Memorial Day weekend to my friends in the US and happy Spring bank holiday to my friends in the UK! Thank you for stopping by my kitchen. xo
