Being a Native Texan (specifically a Hill Country Native Texan), I know barbeque. Barbeque is served on butcher paper in sparse surroundings with good pickles and coleslaw. Barbeque is beef brisket smoked to perfection and unmarred by a sloppy sauce. Barbeque is cooked over wood, and positively reeks of fresh black pepper.
But even I can recognize that we can’t all have smokers in the backyard, nor access to plentiful cuts of beef brisket. I also recognize that pigs are a damn fine animal and can cook up into something transcendental. So while this recipe may not qualify as Texas barbeque, it’s still some fine eating, and I licked my fingers clean in order to savor every last bit.
This recipe is very basic, very simple, very easy; very DELICIOUS. You’ve got ribs? Let’s show them a party. You give them a quick pat down of spices, cover, and cook until fall apart tender in the oven. Courtesy of Bob from Little Grasse.
Farmer Bob’s Pork Ribs of Wonder
- Baby Back Ribs
- Spice Rub (if you don’t have one I’m partial to just sprinkling on a generous layer of onion powder, garlic powder, cumin, paprika, salt and pepper. You really can’t mess this up. It’s pork, for goodness sake!)
- Dried herbs if it strikes your fancy.
In a glass baking dish lay out your ribs and sprinkle on a generous layer of dry rub. Apply to the other side, cover with foil, and cook for a little under two hours at 400 degrees. That’s it. Ridiculously easy and ridiculously rewarding.