Things You'll Need
Baby Back Ribs
Any Dry Rub
Who doesn't LOVE baby back ribs that are done to perfection, meat slightly browned and falling off the bone? This baby back rib recipe is deceptively easy, and there's almost no clean up. I prefer pork baby back ribs but you can use beef ribs too (beef ribs tend to be tougher so cook longer - use a fork to test if they're tender).
It sounds like a strange way to cook baby back ribs but you'll be baking these in the oven in saran wrap and aluminum foil. Yes, you read that right - Saran Wrap.
Preheat oven to 325 degrees.
Take your racks of baby back ribs and season them any way you want. I tend to just add salt, pepper and maybe some rosemary sprinkled on. Once they're seasoned, wrap each rack separately in saran wrap. Make sure that they're firmly sealed.
Once they're wrapped in the saran wrap, lay the racks of baby back ribs in a baking pan lined with heavy duty aluminum foil. Once they're all in there, seal the aluminum foil tightly. Make sure there's no openings in the package.
Bake at 325 degrees for 1.5 - 2 hours, depending on how many ribs there are. In my experience, the 1.5 hours is sufficient to bake them to perfection. I usually then finish them off by browning on a hot grill for 5 minutes or so. Um....delicious.
For those of you who might believe that internet hoax about not cooking in plastic, look up the urban legend on snopes.com. I've added the link in the resources below. This is a perfectly safe recipe.
You can choose any seasoning you prefer but I mostly like dry rubs. I find that liquids get too 'gooey' for my tastes. Get creative with the seasonings - fresh herbs seem to soak in very well so the flavor is very intense. Also, you can throw in garlic cloves (or sprinkle with garlic powder) for a pungent flavor.
Be careful when unwrapping the saran wrap after the ribs are cooked - there will be a lot of steam present.