About five years ago, my husband and I were at the Soulard Farmer’s Market in St. Louis. He eyed a rack of ribs. Uh-oh…I had never cooked ribs before. But we got them anyway. I tried them on the grill when we got home. Result: a burned rack of ribs. I bought another rack the next week and cooked them in the oven. Result: dry ribs. Damnit…I can do this!! I have now learned that “low and slow” is the way to go…and now my family begs for ribs!
Rack of ribs (I prefer pork ribs)
Dry rub (either pre-bought or a combination of what’s in your spice rack…I used sea salt, ground pepper, chili pepper, ground celery seed and a little ground lemongrass).
1/8 cup olive oil
1/2 cup water
Preheat oven to 250 degrees.
Place rack in a baking dish. Massage olive oil into ribs. Season liberally with preferred spices. Pour water into baking dish around the ribs. Take two pieces of aluminum foil and create a tent over the ribs, sealing the edges around the baking dish.
Depending on the size of your rack, cook for 3-4 hours. When the meat starts to cook away from the bones at the end, you should be good to go. If needed, use a meat thermometer to desired doneness.
Baste the ribs about once an hour with juices in the bottom of the pan.