Friday, July 28, 2017

Stone Baby Back Ribs

These ribs were baked in my stoneware.  They came out so moist and tender.

Don't forget to remove the membrane from the ribs so that the spices and tomato sauce will penetrate to them!

  • 1 slab baby back ribs
  • 1 tablespoon coarse ground black pepper
  • 1/2 cup raw sugar
  • 1 tablespoon chili powder
  • 1 tablespoon roasted cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon lemon pepper
  • 1-8 oz. can tomato sauce
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  1. Preheat oven to 325 degrees F
  2. Remove the membrane from the back of the ribs        
  3. Rub the seasoning on both sides       
  4. Place onion and garlic slices in the bottom of a stoneware or casserole dish large enough to accommodate ribs        
  5. Add ribs and pour tomato sauce over them        
  6. Bake for about 3 hours until ribs are tender         
Twist: Baked ribs in stoneware

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