When you slice up a rack of ribs and cook them as individual pieces, the dish is called Party Ribs. Party ribs are a favorite because they caramelize the rub and sauce on all 4 sides of the rib. And they are called party ribs because they are ready to party the minute you pull them out of the oven. Appy's anyone?
Besides the advantage of party ribs being a lot more flavorful than a rack of ribs, party ribs cook a lot faster than a rack of ribs. It's a breeze to crank out these ribs in under 3 hours....less than half the time of the standard 3-2-1 method. And sure...you could cook them in a smoker. But your oven is a much easier tool and it greatly lessens your workload. And it's always available...regardless of the weather.
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| Did someone say party ribs? |
This recipe scales up easily. But a word of caution....a wire rack/cookie sheet holds 2 racks of ribs. So if you are looking to cook 3 or more racks, you are going to need another cookie sheet set-up.
The second step, which involves coating the ribs with olive oil, is critical so that the rub sticks to the meat. I would also encourage you to tamp down the rub on the ribs to make sure it sticks.
To save cleaning time and elbow grease, line the cookie sheet with foil before you add the wire rack in both steps 3 and 6.
This recipe will give you "tender-to-the-bite" meat still attached to the bone. If you like your rib meat falling off the bone, increase the cooking time in step 5 by 20 minutes (cook for 1 hour and 20 minutes).
INGREDIENTS
1 rack of baby back ribs, trimmed
Olive oil
Famous Dave's Rib Rub
Sweet Baby Ray's BBQ Sauce
2 pats of butter
DIRECTIONS
- Cut ribs into individual pieces by slicing between the bones.
- Put the ribs in a large bowl and add 1/2 cup olive oil. Toss the ribs until they are well coated with oil.
- Preheat oven to 325º. Put a wire rack over a cookie sheet. Place the ribs on their sides on the wire rack so that none of the ribs are touching. Pick up each rib, season all sides with Famous Dave's Rib Rub and replace the rib on the rack. Once all ribs are seasoned, slide the rack/sheet into the middle of the oven and cook for 1 hour and 20 minutes. Remove ribs from oven.
- Increase oven heat to 350º. Layout 2 large sheets of aluminum foil (for double wrapping the ribs). Pour about half of a cup of BBQ sauce on the bottom of the foil. Then lay ribs out in a single layer on the foil (it's OK if they touch). Pour another half of a cup of BBQ sauce over the top of the ribs and add 2 pats of butter to the top of the ribs. Cover the ribs tightly with foil (but not so tight that the bones puncture the foil).
- Place foil packet in the oven and cook for 1 hour. Then remove ribs from oven.
- Increase oven heat to 450º. Carefully remove the ribs from the foil, saving all of the liquid in the foil. Put the wire rack back on the cookie sheet and place the ribs on their sides but not touching each other. Using a basting brush, dip the brush in the liquid in the foil and baste each rib with the liquid. Then slide the rack/sheet into the middle of the oven and cook for 5 minutes until ribs are well-browned. Remove ribs and serve.
Pairing: An ice-cold pilsner.
