When the hunger for ribs hits, there's typically nothing you can do about it. That is, except from eating ribs. They're simply delicious. They're like meat candy: sweet, salty, flavorful, and soft. But there are occasions when the grill is simply not an option. Maybe you live in a small NYC apartment (like me), or it's the dead of winter. With this surefire method, you can create beautifully soft, tasty ribs no matter the weather or your living circumstances. The last thing you want to do is run out of ribs before everyone gets their fair share, so plan on at least 4-5 ribs per adult, or roughly 2-3 servings each rack. Here's how to do it:

Prep your ribs 

First and foremost: Wash your ribs. Typically, ribs are vacuum-packed and may be resting in liquid that you wish to wash out. Run the "silverskin" under cold water, towel dry, and then peel off. This is the shining, white membrane that rests on top of the bones, on the cupped side of the ribs, and renders the meat tough and chewy when cooked. Leaving the membrane on will help keep your tasty dry rub from getting on the rib flesh. If the membrane doesn't come off easily (especially if it's exceptionally thick), use your paring knife to help loosen things up. Pierce the membrane with a paring knife and run it as far as you can under the membranemight be used to begin loosening it away from the ribs. Once you've gotten the point of your knife through the membrane, you should be able to simply peel it away from the ribs. Using paper towels or strong kitchen tweezers to grip the membrane and peel it off can assist.

Every now and again, you'll come across a rack with the membrane already removed. If you're not sure or don't want to bother, ask the butcher at your local grocery store. After you've finished preparing your ribs, clean your sink and the surrounding countertop.

Season well

Robust taste is the secret to great ribs. The seasoning is the first step. Make careful to season with kosher salt and freshly cracked pepper. We additionally season our ribs with a dry rub for added sweetness and taste. Allow the salt and spices to remain on the ribs for approximately 30 minutes before baking to allow the flavor to truly seep in.

Get saucy 

The sauce has to be everyone's favorite part of eating ribs. And having a legitimate reason to eat with your hands. Ours is pleasantly sweet, savory, and sticky, similar to a traditional barbecue sauce but on another level. It tastes far superior to anything from a bottle. The sauce may be prepared ahead of time and refrigerated for up to 2 weeks. You may also get creative with these delectable homemade choices.

The secrets to maximum tenderness

Ribs contain a lot of connective tissue that takes time to relax and degrade. However, because ribs aren't a very thick piece of meat, a long cook time exposes them to drying out before they attain their distinctive suppleness. The key to outstanding baked ribs is a combination of low temperature, plenty of time, and moisture preservation. We bake ours at 300° for 2 hours, carefully covered in foil. The foil prevents too much liquid from escaping as the long simmer breaks down the connective tissue. The best thing is that, unlike grilling, this dish requires no preparation. Place them in the oven and cover with foil to cook. Cook them bone-side down to provide adequate circulation around the rack Broil for a few minutes to caramelize and crisp the crust after basting with sauce.

Next, make Louisiana ribs in the slow cooker!
Leftovers may be refrigerated for up to 4 days and frozen for up to 3 months, securely wrapped in foil.
Have you created any of these yet? Please let us know how it went in the comments!

Baked Ribs 

Prep Time15 mins

Cook Time120 mins

INGREDIENTS

FOR THE RIBS

2 lb. 

baby back ribs

1/2 c. 

packed brown sugar

2 tsp. 

kosher salt

1 tbsp. 

garlic powder 

1/2 tsp. 

freshly ground black pepper

1/2 tsp. 

paprika

1/2 tsp. 

ground mustard

1/4 tsp. 

cayenne

FOR THE BARBECUE SAUCE

1 1/2 c. 

ketchup

1 c. 

packed brown sugar

1/2 c. 

water

1/4 c. 

apple cider vinegar

1 tbsp. 

Worcestershire sauce 

1 tbsp. 

molasses

1 tsp. 

kosher salt

1/2 tsp. 

garlic powder

1/2 tsp. 

onion powder

1/4 tsp. 

ground mustard

1/4 tsp. 

paprika

INGREDIENTS

1. Preheat the oven to 300°F and line a baking sheet with foil. Remove the thin membrane that covers the bones on the backside of your ribs by carefully slipping a knife beneath the membrane and peeling it away.
2. Brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne pepper in a small mixing bowl Rub the mixture all over the ribs and lay them on the prepared baking sheet. Cover with foil and bake for 2 hours, or until very soft.
3. Meanwhile, create the barbecue sauce by combining all of the sauce ingredients in a medium saucepan over medium heat. Bring to a boil, then lower to a low heat and let to thicken for 1 hour, stirring regularly.
4. Turn oven to broil. Remove foil from ribs and brush both sides with barbecue sauce. Broil until sauce just starts to caramelize, 2 to 4 minutes.
5. Preheat the oven to broil. Remove the ribs from the foil and coat both sides with barbecue sauce. Broil for 2 to 4 minutes, or until the sauce begins to caramelize.