Smoky Herb-Rubbed Baby Back Ribs
Indulge in these mouthwatering Smoky Herb-Rubbed Baby Back Ribs that are not only delicious but also incredibly easy to prepare. This recipe emphasizes slow-cooking, allowing the ribs to tenderize beautifully in the oven, while you enjoy your day. It features a savory dry rub made with Spanish smoked paprika and aromatic herbs that infuse the meat with an irresistible flavor profile. Perfect for gatherings or a cozy family dinner, these low-carb ribs are finished on the barbecue or under the broiler, giving them a satisfying char. The best part? You can set them in the oven and let them cook while you take care of other activities. Treat yourself to ribs that need no added sauce, highlighting the exceptional taste of the rub.
6
Servings
250
Calories
7
Ingredients
Ingredients
Baby back ribs
2 racks (none)
Garlic salt
1 tablespoon (none)
Spanish smoked paprika
2 tablespoons (none)
Dried rosemary
2 tablespoons (none)
Dried thyme
2 tablespoons (none)
Lemon pepper
1 tablespoon (none)
Cider or distilled vinegar
1/3 cup (none)
Instructions
1
In a large pot, bring water to a boil and add 1 tablespoon of garlic salt. Add the baby back ribs and boil for 5 minutes to help tenderize the meat.
2
Drain the ribs and chop the racks into four equal sections for easy handling.
3
In a bowl, mix together the remaining garlic salt, smoked paprika, rosemary, thyme, and lemon pepper to create the dry rub.
4
Evenly coat the cut ribs with the dry rub mixture, ensuring all sides are well covered.
5
Line a shallow baking dish with foil for easy cleanup. Place the seasoned ribs in the dish, meaty side up, and pour the vinegar into the bottom of the pan.
6
Cover the dish securely with aluminum foil to trap moisture during cooking. Bake in a preheated oven at 275°F (135°C) for 2-3 hours until the ribs are fork-tender and the meat starts to pull away from the bones.
7
Once cooked, remove the ribs from the oven. Preheat your grill to medium-low heat. Grill the ribs for a few minutes on each side, allowing them to develop a slight char and smoky flavor.
8
Serve the ribs immediately, enjoying the full flavor of the dry rub without the need for any additional sauce.
Nutrition Information
15g
Fat
1.7g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Smoky Herb-Rubbed Baby Back Ribs?
They are tender baby back ribs seasoned with a savory dry rub of Spanish smoked paprika and aromatic herbs, slow-baked and then finished on a grill for a smoky char.
How many racks of ribs does this recipe require?
The recipe calls for 2 racks of baby back ribs.
What ingredients are in the dry rub?
The dry rub consists of garlic salt, Spanish smoked paprika, dried rosemary, dried thyme, and lemon pepper.
Why should I boil the ribs for 5 minutes first?
Boiling the ribs in water with garlic salt helps to pre-tenderize the meat before baking.
What temperature should the oven be set to?
Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).
How much vinegar is used in the recipe?
The recipe requires 1/3 cup of cider or distilled vinegar.
Where do I put the vinegar when baking?
Pour the vinegar into the bottom of the pan after placing the seasoned ribs inside.
How long do the ribs need to bake?
The ribs should bake for 2 to 3 hours until they are fork-tender.
What is the serving size for this recipe?
This recipe is designed to yield 6 servings.
How many calories are in a serving of these ribs?
Each serving contains approximately 250 calories.
Are these ribs suitable for a low-carb diet?
Yes, they are low-carb with only 1.7 grams of carbohydrates per serving.
How much protein is in each serving?
There are 20 grams of protein per serving.
What kind of paprika is recommended?
Spanish smoked paprika is recommended for its specific smoky flavor profile.
Can I use a broiler instead of a grill?
Yes, you can use a broiler to achieve a slight char if a grill is not available.
How do I know when the ribs are finished baking?
They are done when the meat is fork-tender and begins to pull away from the bones.
Is barbecue sauce necessary for these ribs?
No, the dry rub provides exceptional flavor, making additional sauce unnecessary.
How should the ribs be cut before cooking?
Chop the racks into four equal sections for easier handling.
Why is the baking dish covered with foil?
Covering the dish securely with foil traps moisture, ensuring the ribs stay tender during the slow-cooking process.
What is the total fat content per serving?
There are 15 grams of fat per serving.
What herbs are used in the seasoning?
The recipe uses 2 tablespoons each of dried rosemary and dried thyme.
How much garlic salt is needed for the rub?
The rub uses one tablespoon of garlic salt, separate from the tablespoon used in the boiling water.
Do I need to line the baking dish?
It is recommended to line the dish with foil for easier cleanup.
What grill heat setting should I use?
Set your grill to medium-low heat for the final charring step.
How long do I grill the ribs?
Grill them for just a few minutes on each side.
Is there any fiber in this recipe?
The nutritional information indicates the fiber content is negligible or null.
Can I use white vinegar?
Yes, the recipe allows for either cider or distilled white vinegar.
Are these ribs spicy?
They are savory and smoky rather than spicy, though lemon pepper adds a tiny bit of zing.
Is this recipe easy for beginners?
Yes, it is described as an easy recipe that allows you to enjoy your day while the ribs slow-cook.
How much lemon pepper is required?
One tablespoon of lemon pepper is used in the dry rub.
Should I serve the ribs immediately?
Yes, it is best to serve the ribs immediately after grilling to enjoy the full flavor.