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Easy Sunday Ribs

As some would say, “This is not fast food.” But this is easy. It is my easy Sunday ribs. Great for any day of the week when you just want to just toss it in the oven and enjoy doing other things! Making the ribs only uses four ingredients. One being the ribs, of course. I love this recipe for a busy Sunday, when I rather work in the garden or work on my book. The baked potatoes are optional. You can pair with a side salad, and it would still be just as easy!

The recipe is customizable to taste because it uses what’s available to you. Use your favorite seasonings and your favorite barbeque sauces. However, in case you are curious, I’ve added some notes on the ingredients below.

Ribs and potatoes


Steakhouse Seasoning

• Seasoning mix** – I used the Weber’s Savory Steakhouse seasoning. However, any seasoning mix will work. I like seasoning mixes that has (at the minimum); salt, pepper, dried garlic, dried onion, chili pepper and/or chili flakes. You can also mix your own. ½ tablespoon salt, ½ tablespoon dried garlic, 1 teaspoon dried onion, 1 teaspoon ground chili pepper, ½ teaspoon chili flakes and ½ teaspoon black pepper.

• Barbeque sauce*** – whatever barbeque sauce you like. I like barbeque sauces with simple ingredients. You know, the ones you can read. If you choose a sweeter sauce, you may want to reduce the brown sugar in the rub. Just a smidge.

• Making ahead – You can rub the ribs and wrap it up in the foil. Keep it on a baking sheet in the fridge for up to 24 hours. This is great for prepping in the mornings and then baking in the afternoon. Then dinner is ready by the time you wind down. Remember to take the meat out of the fridge about 30 minutes before the time you want to start cooking to let it come to room temperature for more even cooking.

• Russet potatoes – I used small potatoes weighing about 1/3 of a pound (155-160 grams) and they were all similar in size and weight to ensure even cooking.

• Fall off the bone – you can remove the membrane on the back side of the spare ribs to help with the fall off the bone factor. But it is not necessary, especially if you want to keep it easy. It is still delicious.

Easy Sunday Ribs (and Potatoes)

3 ½ lbs rack of spare ribs
2-3 tablespoons steakhouse seasoning**
2 tablespoons brown sugar
½ cup barbeque sauce***

Optional baked potatoes

5-6 small russet potatoes (thoroughly washed)
Toppings for potatoes (salt, pepper, shredded cheese, bacon, green onion)

• Preheat the oven to 300℉.
• In a small bowl mix, seasoning and brown sugar.
• Place the spare ribs on a large sheet of aluminum foil. Generously rub the prepared seasoning rub onto the ribs. Making sure to rub both sides.
• Wrap the ribs in the foil. Ensure that it is completely covered. If you have a smaller size foil, use two overlapping sheets.
• Place the wrapped ribs on a baking sheet.
• If you are making the baked potatoes as well, use a fork to poke holes in the potatoes. Wrap in small sheets of aluminum foil and place on the baking sheet with the ribs.
• Bake for 2 to 2.5 hours.
• If grilling: 10-15 minutes cook time is done, preheat the grill.
• Remove baking sheet from the oven. Place the spare ribs on the grill and grill on high for 10-15 minutes. Brush with your favorite barbeque sauce. Turn after 5 minutes or so.
• If broiling: Set your oven to broil and place rack of ribs on the top rack in the oven. Brush with the barbeque sauce and let it broil for 10-15 minutes. Turning at least once after 5 minutes.
• I like to start with the meaty side of the ribs for 5 minutes, the back side for 5 minutes and the back to the front again for the last 5 minutes.
• Let the ribs rest for 15-10 minutes. Assemble your potatoes during this time.
• Serve. Enjoy!

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