MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 2½ hours
What screams summer better than juicy, fall-off-the-bone barbecue ribs? Of course, they are amazing year-round, but there is something uniquely pleasing about a big ol’ platter of messy ribs, enjoyed by friends around a picnic table in the warm summer sun. Serve them up with some Bourbon Onions (here), Cucumber Dill Broccoli Slaw (here), and Lemon-Lime Soda (here), and you’ve got yourself the perfect spread of food.
•3 pounds pork baby back ribs
•Sea salt and ground black pepper
•1 batch Sweet and Spicy Barbecue Sauce (here)
1. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Remove the thin membrane from the back, or concave, side of the ribs. Start by slicing into the membrane with a sharp knife, then pull the skin away from the ribs. Put the ribs on the lined baking sheet. Season generously on both sides with salt and pepper.
3. Brush the barbecue sauce evenly over the ribs, covering both sides.
4. Bake until the ribs are tender and juicy on the inside and nice and crispy on the outside, about 2½ hours. Store leftovers in the refrigerator for up to a week.
tip: These ribs are also fantastic made with Blackening Seasoning (here) as a dry rub. To make dry-rubbed ribs, simply drizzle 2 tablespoons of olive oil over the ribs and then coat them generously with a full batch of the seasoning. Bake as directed above.
TOTAL CARBS: 2.5g
NET CARBS: 2.5g