I got out 5 rack of ribs out of the freezer to thaw for New Year’s Day. I have no idea why I decided on 5 rack. I could have got out 3 racks or even just 2. Five just sounded like the right amount to cook.

I was off my rocker.

I could not put the ribs on the grill. It was brrrr…freezing outside.

This what it looked like out side. Now I know I have some readers out there who would have said…”What’s a little snow and 23 degrees stopping you from grilling outside?”  I will own up……

I am a wimp and proud of it.

Last week my baby collee girl went to the store and bought her a rack of ribs to cook. I have no idea what inspired her to cook ribs except for the fact I got her a crock pot for Christmas. She told me that, “you know when you are a grown up when you get excited over kitchen gagets.”

My baby college girl is growing up.

She is also trying out cooking in her new apartment. It is a little bitty thing. But, she loves it and she can call it home for now, while she is in college. Her range looks like a little barbi doll range. Her sink takes up the whole counter. She needs a step stool to get to her cabinets. But, her cabinets are full of food (thank goodnes for coupons) and her fridge has some milk and eggs in it. What more do you need?

I guess, she needed ribs!

She wanted to cook her ribs in her new crock pot. I told her to do them in the oven while she was home instead. To make a longer story shorter, she boiled them for a bit, wrapped them in foil and baked them with bbq sauce. She even sent me pictures. I guess I was either a little envious of her wonderful looking ribs (I need to download the picturs for you) and they looked good enough to eat, so I wanted to make some too. (beisdes the fact I had 7 racks of ribs in the freezer I bought on sale)

So, not to be out done by my baby college girl, I got out 5 racks of ribs….

Here they are. I just stared at them for a bit. Trying to decide my course of action.

First things first.

    

You need to remove that little fatty membrane from the underneath part of the ribs. If you can grab it, it pulls right off.

    

I put a rib rub on them. If you have your own rib rub, use that. I used a commercially make rib rub this time. Be sure to rub the rib rub into the meat.

    

Place the ribs in a foil lined pan. Sprinkle a little more rib on them and then sprinkle a tad of brown sugar on them. Foil them up tight with foil and put them in a 290 degree oven for 3 to 3 1/2 hours. I used a fork to test for doneness. If a fork goes in them really easily then they are ready for the next step.

    

After I check to see how tender they are, I slather on bbq sauce and sprinkle on more brown sugar.

    

I put them back in the oven on broil. I broil the sauce and brown sugar on for about 7 to 8 minutes. Just keep checking on them so the sauce does not burn.

     

Right out of the oven and right into our bellies. Yum! The meat fell right off the bones.

What was I thinking only make 5 racks of ribs….I still had 2 more rack left in the freezer.

I am still off my rocker!

We are eating left over ribs tonight, and probably tomorrow night. But who is complaining?

What better way to start 2013 than with left overs…..and paper plates.

Becky

Oven BBQ Ribs

Ingredients:

St. Louis Cut Ribs

Rib Rub

Brown Sugar

Directions:

Remove the fatty membrane from the underneath part of the ribs. Generously sprinkle rib rub on both sides of the ribs. Rub the rib rub in. Sprinkle brown sugar on the ribs. Place the ribs in a foil lined baking sheet. Foil completely. Bake in the oven for 3 to 3 1/2 hours at 290 degrees. With a fork, check for doneness. When the ribs are tender, take out of the oven. Spread your favorite bbq sauce on the ribs. Sprinkle the top with a little more brown sugar. Put the uncovered ribs back into the oven on broil. Broil for 7 to 8 mintues. You want to carmelize the brown sugar and the sauce but not burn it.

If you are a wimp like me, and it is brrr freezing outside try making ribs in your oven.

These ribs will knock you off your rocker!

Enjoy!

Becky