There are two types of ribs I enjoy. One is baby back ribs because they are lean and meaty. That is why baby back ribs are the most popular The other is spare ribs which are longer, less meaty, and fattier so they tend to be more flavorful.
Today I am making baby back ribs with a dry rub and then covered with BBQ sauce at the end. It is not necessary to put BBQ sauce on them as they already have a dry rub. I just enjoy both.
INGREDIENTS FOR BABY BACK RIBS
- baby back or spare ribs (pork)
- BBQ sauce
- 1 tablespoon salt
- 1/2 tablespoon ground pepper
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 cup brown sugar
- 1 tablespoon onion powder
Preheat the oven to 290 degrees.
Mix all the dry ingredients together and rub them into the ribs on both sides. Put the baby back ribs in a pan and cover them with foil. Cook them for about 5-7 hours.
INGREDIENTS FOR CHEESY POTATOES
- small red potatoes
- olive oil
- salt
- pepper
- gluten free dairy free cheese
- gluten free dairy free milk
Cut the potatoes into quarters and put them in the pan. Drizzle some olive oil over the potatoes. Add salt and pepper and mix everything to coat the potatoes. Put them into the oven and cook until soft.
To make the cheese sauce put about 1 tablespoon of milk into a measuring cup. Take about 5 slices of cheese, break them up, and put them into the measuring cup. Place the measuring cup into the microwave and heat at 30 second intervals to melt. Stir the cheese every 30 seconds. This should take about 1 minute and 30 seconds.
Once the baby back ribs are done take them out of the oven and pour some BBQ sauce over them if you choose. Take the potatoes and pour the cheese sauce over them. Now dig in to this delicious meal.