Tonight was ribs night, one of our favorites! Really easy, but just a little bit time consuming.
So..I like to start with a rack of baby back ribs. Take them out of the package, and give them a really fast rinse off. Dry them off, and set them down on some paper towels and pat dry. Once they are nice and try, set them down, bone side up. Time for the not so pleasant part of making ribs, removing the silverskin.
Take a small paring knife, and slide it up under the silverskin. It’s easiest if you go from the edge and work your knife in in the direction of the bone. Sometimes you don’t even need a knife to get you started, just depends if you’re having a lucky day or not If you can get a nice, firm grasp on it, you should be able to pull it off all at once as long as you don’t pull to hard or fast. Once you have the silverskin removed, slip the ribs back over.
I like to bake mine in the oven before grilling, so next step is to prep my handy dandy roasting pan. I set a layer of aluminum foil down in the bottom of the pan for easier cleanup. Next, I cut the rack into 3 sections (just to make t fit better. 2 works well also).
Time to season!
This is super simple. No measurements here..just eyeball it! First, salt. Give a good sprinkle over top. Next, garlic and onion powder. Don’t go crazy with it, but a fair amount. Last, a little bit of paprika. You can see from the photo that these are not too heavily seasoned. Go ahead and pat the seasonings in.
Next is my cheat. I *love* this Barbecue sauce. Smokin Joe Jones no sugar added .
The entire jar has 30g carbs. I usually use about 1/3 of a jar for LIBERALLY covered ribs. Can’t beat that.
So, next I spoon a bit of sauce on top of the seasoning. Not much, just enough to cover.
Ok! Just about done. Pour a little bit of water into your pan with the ribs to create some extra steam, and cover the entire thing in foil. Put your tray into a 325 degree oven for about an hour and 15 minutes, or until the meat begins to pull away from the bones.
Now…you’ll have to forgive me for the next part. I forgot my camera. And then by the time I remembered, all that was left were bones Whoops!
So..next step is the grill. Over medium heat, add your ribs, meat side down. This will help cook the sauce that is on top and make it nice and crispy. Baste a little bit of the sauce over the back side (bone side) and let it cook for about 2-3 minutes. Flip back over, and put another heavy layer of sauce on the meat side. Close the lid and let it cook for another few minutes, until the sauce looks “dry”. Flip back over to meat side down to char the sauce a little bit, and cook for a few minutes. Flip back, sauce again, and cook for a few more minutes until “dry” again. Then they are ready to go!
The amount of carbs will depend on how much sauce you use, but you’d be hard pressed to use 15g worth on a full rack. At my house, we are able to split a rack between 3 people. Serve with whatever veggies sound good to you!