Oven Roasted Baby Back Ribs and Collard Greens

 
Ribs are such a fun, perfect summer food (or fall too). I used to make ribs in the crockpot regularly, but I never liked the way they turned out (too much falling off the bone). I always thought ribs in the oven wouldn't turn out as well or ribs on the grill would take too long, but this was so easy and delicious. I absolutely loved these oven roasted baby back ribs. You can finish them on the grill afterward to give them a nice char (we don't have a patio so I finish ours under the broiler. Still good, but not quite as good...
 
I served these with collard greens and homemade bread. I now try to make these anytime ribs are on sale. I make these using a homemade bbq sauce with ketchup, apple cider vinegar, Worcestershire sauce and brown sugar, but you can use whatever bbq sauce you prefer.
 
Oven Roasted Baby Back Ribs
Ingredients
  • 1 rack baby back ribs
  • 1/4 cup brown sugar
  • 2 tsp black pepper
  • 1 1/2 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • desired bbq sauce
Directions
  1. Mix together brown sugar, pepper, salt, paprika, onion, garlic and cayenne to form a dry rub.
  2. Place ribs onto foil and cover on both sides with dry rub. Wrap ribs in foil and place in the refrigerator for several hours.
  3. Remove ribs from the refrigerator and cook at 300 degrees for 2-2.5 hours until the ribs are tender.
  4. Remove ribs from foil and brush on both sides with sauce. Finish on the grill or under the broiler until ribs have a nice char.
Collard Greens
Ingredients
  • 2 lbs collard greens
  • 2 strips thick cut bacon
  • 1/2 onion, diced
  • 1 Tbsp apple cider vinegar
  • 3 cloves garlic
  • chicken stock
  • salt, pepper and crushed red pepper
Directions
  1. Dice your bacon and fry in a large pot until half crisp. Add onion and garlic and fry until fragrant.
  2. Add the chopped collard green leaves to the pot with apple cider vinegar and a little chicken stock. Stir greens until coated and season with salt and pepper.
  3. Cover pot and cook on low until greens are cooked and wilted (about 15 minutes, perhaps more). Season to taste with more vinegar or salt if desired.
 



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