Ribs

I will be honest. I never had baby back ribs until about a year ago, when my husband found some at the store and decided we should try making some at home. Since that first time making them, they have become one of out go to Sunday Night Dinners. I say Sunday Night because we are normally running around on Saturdays and these are slow roasted in the oven for 2.5 hours. Yes that is a long time, but the end result is totally worth it.

To start with you need a rack of baby back (pork) ribs. (We have inadvertently bought beef ribs before and the results are just not the same.) The key to this recipe is the ribs marinate for 12+ hours. So with that said the night before place the ribs on foil and slather in your favorite rib sauce.

For mine I used the pampered chef teriyaki with honey sauce, but you can use just a plain BBQ sauce also. Wrap them in the foil and put them in your fridge. The next day when you are about 3 hours from eating, preheat your oven to 300 degrees. Once the oven is ready baked the pork for 2.5 hours. Make sure to put them on a cookie tray because the foil will leak.

When the ribs reach 180-190 degrees they are done. Another way to check if the ribs are done is to try to lift a section with tongs, if they start to fall apart when lifted, they are done. Then complete the meal by adding your favorite side and you have a great Sunday family dinner. I like to add corn on the cob and cornbread.

What is your favorite Sunday night dinner?

Ingredients:
– 1 Rack of Baby Back Ribs (Pork)
– Teriyaki Sauce with Honey (Or your favorite BBQ Sauce)

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