When we think of ribs, our minds immediately travel to this recipe, one that guarantees succulent, juicy, fall-off-the-bone meat. We share one of our favorite barbeque sauce recipes, too, but the star is truly the ribs, which—believe it or not—are simply seasoned with salt and pepper. Easy!
Before brushing on our sweet and spicy sauce, we roast the ribs first. To prepare them, place meaty side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a butter knife to gently slide under the membrane, and then pull the membrane away from the bones with your fingers. If slippery or difficult to remove, use a paper towel to take hold of it. Season both sides of the ribs with salt and pepper, and cover with two sheets of aluminum foil. Bake in a 275 degree oven for 3-1/2 to 4 hours.
While the ribs are roasting, make the barbeque sauce. You will need a medium saucepan. Add onions and saute over medium heat until translucent. Add cumin for some smokiness and stir; this just toasts the spice a bit to bring out flavor. Next, add ketchup, hot chili sauce, brown sugar and apple cider vinegar for a slight tang. Stir to combine. Season with salt and cook for 2 minutes. While you’re at it, make a double batch and serve with chicken, on a burger or as a dip for fries.
Now you just have to wait for the ribs to finish roasting. We will admit that this is the hard part. We are not the most patient individuals, but trust us, it is worth the wait!
Remove the ribs from the oven, discard the aluminum foil and generously brush barbeque sauce on both sides. For an added touch, caramelize the sauce slightly by placing the ribs under the broiler for a few minutes. Then serve with plenty of napkins…or just keep a roll of paper towel on the table.