These ribs had a little "sass" to them, due to the vinegar and garlic. Serve them hot, or take them along on a picnic and enjoy them chilled. I served these with a basic cole slaw, with some barbeque sauce on the side for dipping. Tastes like summertime!
3/4 C brown sugar
1/4 C cider vinegar
1/4 C lemon zest (about 4 lemons), plus the juice
6 garlic cloves, finely chopped
2 T kosher salt
4 t paprika
2 t black pepper
2 full racks of baby back pork ribs (about 5 pounds)
Place all of the ingredients (excluding the ribs) into a small bowl. Whisk until ingredients are well-combined. Coat the ribs evenly with the marinade, then cover and refrigerate overnight. Note: the longer you can let it marinate, the better the flavors will be. I marinated mine for 24 hours.
Preheat the oven to 325*. As the oven warms up, remove the ribs from the fridge and allow them to get to room temperature (this takes about 20 minutes, so I took the ribs out of the fridge a few minutes before preheating the oven). Once the oven is ready, arrange each rack of ribs on a foil-lined baking sheet. Place one baking sheet on the top rack, the other on the bottom rack of the oven. Bake the ribs for 45 minutes, then switch the baking sheets and bake for an additional 45 minutes.
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