I could make these things four nights a week without complaint from my two (male) roommates. The first time I made them for my roomies, I made three racks (because they were all thawed), thinking we would have leftovers for days. Next thing I know, both boys had polished off an entire rack to themselves…that’s about 12 ribs…and recipe for a major food coma — let’s just say I watched Moneyball by myself while they snored after dinner. We’ve gotten to the point where they encourage me to not even ask if they sound good on any given night. They always sound good!
The best part? They are SUPER simple. They require only three ingredients, and are perfect for a Sunday night when you might have a bit more time. The trick is turning them over frequently and draining the grease to cut down on the fat and make them dry. These aren’t your smothered in BBQ sauce style ribs, they’re better. Trust me.
SERVINGS: 4 (for normal people, not my roommates)
PREP AND COOK TIME: 3 hours (BUT, actual time you spend doing anything other than waiting is more like 30 minutes, tops)
- two racks pork loin backribs (I like the Prairie Fresh Premium Pork — black, gold, and blue label)
- coarse ground black pepper
- fine sea salt
- garlic powder (or garlic salt, but then skip the fine sea salt)
- Preheat oven to 375 degrees.
- Remove the ribs from packaging and rinse in cold water. Pat dry with paper towels.
- Arrange the racks side by side on a large cookie sheet with a 1″ edge.
- Coat both sids of the racks with pepper, salt, and garlic powder.
- Put ribs in the oven on the middle rack. After 45 minutes, scrape grease and trimmings from the bottom of the pan, and pour into a disposal friendly container (a beer can with the top can opened off works great). Flip ribs over to expose the other side.
- Continue to drain the grease every 30 minutes until the ribs stop producing much grease, about 2.5 hours. Each time you take them out of the oven, flip them on the other side for the next 30 minutes. Every couple rotations, put another layer of salt, pepper, and garlic powder on them. You’ll know they’re done if they break apart on their own when you pick one end up with tongs.
- Serve with a “fully loaded” Idaho baked potato or other starch. The ribs are great leftover as well and easy to reheat in the oven.