Ribs (pork baby racks)
This is a dry rubbed baby back rib recipe that is cooked slow and low in the oven. Goes very well with Bob’s Blackberry Ketchup
- 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 pans every hour. There will be little juice produced with this slow cook method. Plan on 4-6 bones per person. There are about 12-13 bones per rack.