How to cook ribs in the oven for succulent fall-off-the bone meat every time. Use your favorite dry rub, BBQ sauce or a combination of both.
*See section in post explaining the cut and outlining how to trim a full rack into a St. Luis style spare pork ribs rack if you are interested in doing so.
**If you do not want to use a dry rub at a minimum use salt and pepper, about 1 tbsp salt and 1 tsp pepper, adjust to taste.
***Per food safety regulations it is not desirable for aluminum foil to be in direct contact with the surface of seasoned meat during baking (too much aluminum will leak into the meat).
PORK RUB (makes about 1/3 cup)
Measure out and mix:
*Note that some salt brands are denser and therefore a teaspoon will be much saltier. For example the Diamond brand salt is less salty than the Morton brand)
Use the form below to subscribe for more like it or share it on Pinterest.