Ingredients
2 1/2 pounds baby beef or pork ribs
Sea salt and pepper
Onion Garlic Powder
Optional: Barbecue sauce
Directions
First remove the membrane from the back of the rack of ribs. Ask the butcher to do this for you at the store, you can do it yourself with a blunt knife. To do this, force the knife underneath the membrane and release it a little, then grab it with a paper towel and tug until it is pulled completely off the back of the ribs. This ensures that the meat will fall off the bone, and it also allows you to season the back of the ribs. I found a VIDEO of a man doing this in case you want to see how it’s done.
Rinse the ribs clean and pat dry. Preheat oven to about 260- 275 degrees. Season the rack of ribs with salt/pepper and onion garlic powder. Alternatively, sprinkle them with a spice rub that you like. Wrap them in foil with 1/4 cup water on the bottom, then crimp the foil shut at the top. Bake for 3 1/2 hours to make them tender. Remove from oven, and take off the foil carefully, then brush the ribs with your favorite barbecue sauce if desired. Now, turn up the temperature to broil on a higher rack in the oven (uncovered), for about 5 minutes! Watch them closely so they don’t burn, you’re just trying to caramelize the sauce and char the top a little bit.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
