| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Prep: | 30 min |
| Cook: | 3 hr 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 2 racks baby back ribs
- 6 tablespoons Emeril’s Rustic Rub, recipe follows
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- Emeril’s Bam B Q Sweet Original Barbecue Sauce
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Instructions
- Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
- Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
- Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
- Combine all ingredients and store in an air-tight container.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1350 |
| Total Fat | 91 g |
| Saturated Fat | 32 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 12 g |
| Sugar | 3 g |
| Protein | 109 g |
| Cholesterol | 369 mg |
| Sodium | 1363 mg |
Reviews
Made these yesterday, they are delicious! The rub recipe makes a lot more than needy for the ribs. Save the excess rub for another Ty. The rub is what gives the ribs flavor. Very easy to put together. Will definitely make again.
I just made ribs today for Father’s Day. We were talking about it at dinner and I guessed I’d been using this rub for 5 or so years. Wrong! I looked back in my file and I printed the recipe on 10/22/2009! Guess that says all that needs to be said, if you use the same recipe for 13 years, it must be (and it is), darn good!
The BEST
This is the best, and my only method for making ribs in the oven! I cut down on salt and cayenne, but always delicious!
It’s great on any protein.
I used minced garlic instead of powder, but followed the recipe after that.
Ribs came out delicious.
Excellent ribs. So easy to make, but definately cut down on the Cayenne and salt!
Delicious. I use my own spice blend but the cooking method is right on!! Ribs fall off the bone Wish I could post a pic.
Love these ribs and they’re always a hit but I pull back a lot on the heat. If you put the recommended Cayenne and black pepper, you’ll be on fire. So, I cut it way back to a 1/4 of what they say. I also save any left over dust and check it in my spice cabinet for future use. It just way to much dust for even 4 racks of ribs.