Baby Back ribs that are fall off the bone good made at home
You can’t go wrong with Ribs for the holiday weekend or summer! This post is a little late to the game, but wanted to share what I made over July 4th. Ribs with Coleslaw and Grilled Corn to celebrate. Coleslaw is always one of those sides I go with and I got the grilled corn idea after going out to eat over the weekend. This meal is great for a BBQ or sharing and gets you in the grilling spirit, which I’ll be doing a lot of this summer. Ribs are a staple at any BBQ and they are easy to find at the grocery store; plus super affordable when they are on sale (Buy One Get One Free this past week). I season mine in a dry rub and try to let them rest overnight. Then, I cook them low and slow in the oven and baste with BBQ sauce throughout the cooking process. Two of my go to sauces are G Hughes and Stubbs; I also happened to have Halo and Cleaver on hand as well. As long as the sauce is gluten free I'm happy. Slice up and the slab and serve with the sides once it's time to eat.
Prep Time: 10 mins
Inactive Time: 8 hrs to 24 hrs
Cook Time: 2-2.5 hrs
Serves 4-6
Ingredients
2 (2-3 lbs) slab or baby back ribs
2 T GF paprika
1 T onion powder
1 T garlic powder
1 T salt
1/2 T pepper
1 16 oz jar GF bbq sauce
Coleslaw for serving
Grilled corn for serving
Directions
1. Combine all spices and season ribs on both sides sitting in fridge for 8-24 hours.
2. Preheat oven to 300 degrees. Place ribs on cookie sheet and roast 2-2.5 hrs (longer side for larger size).
3. Flip ribs halfway through and baste in sauce. Baste again towards the end of cooking and once out of oven third time.
4. Slice and serve ribs with coleslaw and corn.