I wasn’t sure what to call these ribs. Normally I’d just say “BBQ ribs,” but after reading Michael Pollan’s Cooked, I realized that barbecue has a very particular definition (for a given region anyway) and abusing the term might give Southerners a nosebleed. Hence the awkward but politically correct title of this recipe. Credit goes to my mom and my godmother for a dish that is easy to make, extremely forgiving of variations, and incredibly tasty.
Baked BBQ Sauce Ribs
Yield: 1 rack of ribs
- 1 rack pork back ribs
- About 2 1/2 teaspoons Mrs. Dash spice mix (the exact amount and flavor don’t matter)
- About 3/4 cup BBQ sauce of your choice (the exact amount doesn’t matter)
- 3/4 cup water
- Line a baking pan with heavy-duty aluminum foil. You want to use the heavy-duty kind because if any of the sauce leaks out while baking, it will be a pain to clean up afterwards.
- Rinse rack of ribs with water and place in pan.
- Rub Mrs. Dash seasoning into all exposed surfaces of the rack of ribs. The exact amount of seasoning doesn’t matter.
- Cover pan with aluminum foil (now you can use the normal kind if you prefer).
- Marinate in the refrigerator for however much time you have. (Thirty minutes is fine, as is several hours.)
- Preheat oven to 400ºF.
- Peel back foil cover, pour 3/4 cup water into the pan, and cover loosely with foil again. (If the foil touches the ribs, they will stick to it a little while baking.)
- Bake ribs for 1 hour.
- Remove pan from oven and use a brush to coat all exposed surfaces of the rack generously with BBQ sauce. The exact amount doesn’t matter. Be careful when flipping the ribs though, as the water in the pan is hot. I like to end with the concave side of the rack facing down.
- Bake uncovered for another 30 minutes. Remove from oven, cut into individual ribs, and serve.