- baby back pork ribs
- blackened seasoning
- foil
Preparation tip: remove the thin membrane from the bottom of the ribs. I start at the narrower end to get it started and then it should pull right off.
Coat both sides of ribs with blackened seasoning as a dry rub. Then wrap in aluminum foil and refrigerate for 24 to 48 hours.
Preheat oven to 200 degrees. Place ribs in a large baking pan (leave aluminum foil on) and bake for 6 hours, on the lowest oven rack. When you remove ribs they will be so tender that the meat will fall right off of the bone.
Life is good when you can make ribs this easy. Pop them in the oven in advance and forget about them until 6 hours later. The slow, low bake guarantees tender succulent ribs and the meat falls right off of the bone. So be ready to get your fingers dirty and eat those ribs cave man style. Enjoy!
I bake these in a large roasting pan. If you are making more then two racks at a time, lay them on their side to bake.
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