EASY MOUTH WATERING OVEN BAKED BABY BACK RIBS


RIBS INGREDIENTS

1 to 1/2 pounds baby back pork ribs

2 or 3 tablespoons of yellow mustard

2 tablespoons and 1/2 tablespoons garlic powder

2 tablespoons and1/2 tablespoons of onion powder

2 tablespoons and1/2 tablespoons of black pepper

2 tablespoons and1/2 tablespoons of Tony’s creole seasoning

1 tablespoons and1/2 tablespoons of salt

2 tablespoons and1/2 tablespoons of paprika




PREPARE RIBS
Heat oven to 400°F.

Clean ribs with lukewarm water.

If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the video.

Season both sides of the ribs with 2 to 2 1/2 pounds baby back pork ribs. 2 or 3 tablespoons of yellow mustard. 2 tablespoons and 1/2 tablespoons garlic powder. 2 tablespoons and1/2 tablespoons of onion powder. 2 tablespoons and1/2 tablespoons of black pepper. 2 tablespoons and1/2 tablespoons of Tony’s creole seasoning. 1 tablespoons and 1/2 tablespoons of salt. 2 tablespoons and1/2 tablespoons of paprika. Place the ribs meat side up in pan. (You may also cut the ribs in half for them to fit into the pan if you only have a small aluminum tray ).

Bake until the meat falls easily from the bones, 3 to 3½ hours. check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender

MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce.Use your favorite barbecue sauce. I use hickory smoke barbecue sauce.
Stir to combine, until everything is well mixed together. Set aside in preparation for the ribs to finish roasting.

TO FINISH
Remove the ribs from the oven then brush both sides with barbecue sauce.

Put the ribs back in the oven , top rack heat still at 400°F. Cook the ribs for 10-15 minutes, just until the barbecue sauce begins to soak in. Keep a close eye on the ribs while they cook in the sauce so it does not burn

STORING AND REHEATING
Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.

To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, put some extra sauce that’s been warmed over the ribs before

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