The other day, I found a great deal on some baby back ribs, so I scoured the internet for oven-baked rib recipes. I found quite a few and combined what I thought was the best of all of them into one easy allergy-free recipe. Lucky for all of you Whole30 people, it happens to be Paleo too!
After preparing my pan with aluminum foil, I mixed up the spices in a small bowl. Chances are, you have all of them in your pantry.
I then rubbed the rib rub mixture into both sides of the ribs and sealed up the foil.
After baking for 3 hours, I removed the foil (you can simply open up the foil as well) and returned it to the oven for 20 minutes to brown up.
The finished ribs had a nice crust and were so deliciously tender! What's your favorite way to eat ribs, wet or dry? Why? Add your answer in the comments below.
Shared on: Slightly Indulgent Tuesday, Fat Tuesday, Allergy-free Wednesday, Wheat Free Wednesday, Gluten Free Fridays
Simple Oven Roasted Ribs
- 2 racks baby back ribs
rib rub (see below)
*Rib Rub* (makes about 2/3 cup)
- 2 T paprika
- 1/2 t cayenne pepper
- 1 T black pepper
- 1 1/2 T garlic powder
- 2 t onion powder
- 1 1/2 T salt
- 1 1/2 t dried oregano
- 1 1/2 t dried thyme
- 1 t dried mustard
- Preheat oven to 300 degrees F, and line a large baking sheet with a large sheet of heavy duty aluminum foil or two sheets of regular aluminum foil, enough to cover the pan twice (you will seal this up around the ribs later)
- Place the ribs on the foil, not overlapping. Rub about 3 T of the rib rub onto both sides of each rib (6 T total), fold the foil over the ribs and seal tightly.
- Place ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours. The ribs should be very tender.
- Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Return the exposed ribs to the oven to brown for about 20 minutes longer.
- Take the ribs out of the oven and set aside to cool briefly before cutting between the ribs and serving.