Ribs are a summertime favorite! These dry-rubbed baby back ribs are seasoned and slow-baked for three hours…making them both easy to prepare and tender to eat! The Memphis Rub is so good you don’t need any barbeque sauce…but you can always dip it in some anyways!!
Memphis Baby Back Ribs
3 1/2 – 4 lbs baby back pork ribs
1 tablespoon salt
1/2 tablespoon garlic powder
1 tablespoon paprika
1/2 tablespoon oregano
1 tablespoon chili powder
Preheat oven to 275 °F. In a small bowl, combine the salt, garlic powder, paprika, oregano & chili powder. Rub on both sides of the ribs. Place ribs on a large cooking sheet meaty side down. I covered the cooking sheet with aluminum foil and sprayed with cooking spray first for easier clean up. Bake 1 1/2 hours. Turn ribs over and bake an additional 1 1/2 hours. Serve with your favorite sides.
They’re so meaty and tender! You’ll love ’em…