PORK RIBS (pork baby racks)
This is a dry rubbed baby back rib recipe that is cooked slow and low in the home kitchen oven. Goes very well with Bob’s Blackberry Catsup
Watch this short video to learn the best way to remove the back strap from ribs.
- 2 Tablespoons Andalusian rub
- 2 teaspoons salt
For every rack, rub in 1 tablespoon of Bob’s Flavors of Southern Spain (Andalusian) rub and 1 teaspoon of salt. Place uncovered onto sided cookie sheet or into shallow baking pan and place into 235˚F oven for 3-4 hours, turning ribs over every hour. There will be very little juice produced with this slow cook method. Plan on 4-6 bones per person. There are about 12-13 bones per rack.
Quicker Alternative cook time: Bake in 325ºF oven for 1 1/2 hours. Note that rotating the ribs twice during the cooking helps for more even cooking. So after 45 minutes on one side, turn the ribs over for 45 minutes on the other. After 1 1/2 hours, the ribs should show recession from the ends of the bones about 1/2 inch, and they should crack slightly when you bend the whole rib; and the meat should not fall off the bone.