These fall-off-the-bone, liberally seasoned pork ribs baked right in the oven might just bring out the country in you.
- 1 1/2 cups chicken broth
- 4 pounds baby back ribs
- black pepper
- 2 tablespoons paprika
- 4 teaspoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon ground mustard
- 1 dash cayenne
- 4 teaspoons brown sugar
- Preheat the oven to 250° F.
- Position roasting rack inside a large roasting pan. Pour the chicken broth into the pan. Set aside
- Season the pork ribs liberally with salt and black pepper on both sides.
- In a small bowl, whisk together the spices, herbs, and brown sugar until combined.
- Using a spoon and clean hands, pat the spice rub evenly onto both sides of the pork ribs.
- Place the pork ribs meat side up onto the roasting rack. Cover the pan entirely with a large sheet of aluminum foil. Crimp the foil tightly around the edges of the pan so that no steam can escape.
- Transfer the roasting pan to the middle rack of the preheated oven.
- Roast the pork ribs for 2.5-3 hours, until they are very tender.
- Remove the roasting pan from the oven.
- Very carefully remove the foil from the pan.
- Turn the oven to broil.
- Transfer the baking sheet to the top rack of the oven.
- Broil the pork ribs for 4-5 minutes, until the spices begin to darken. Keep a close eye on the ribs to ensure they do not burn.
- Carefully remove the roasting pan from the oven. Allow the ribs to cool for 3-4 minutes on the roasting rack.
- Transfer the pork ribs to a cutting board. With a sharp knife, cut the ribs into desired portions, and serve immediately.