Baby Back Ribs are slow cooked in the oven with a delicious spice rub and a sweet and spicy sauce. After a few hours, the meat just falls off the bone!
It’s that time again – where I officially start counting down the days until summer break! (Then, of course, four weeks in, I’ll be counting down the days until school starts again. Amiright?) But for now, I’m really looking forward to no school and no sports. Just enjoying our backyard without any time limits.
As far as weather goes, it’s already summer where I am; temps have been in the high 80’s already. So fruit, pasta salads, and barbecue is in full force over here.
KC Masterpiece® is one of our favorite barbecue sauces for burgers, chicken, and ribs. The original creator, Dr. Rich Davis, nailed the authentic flavor 35 years ago with a perfect blend of tomato sauce, molasses, and spices, and the company just keeps getting better with marinades and seasonings.
They have three new flavors of BBQ Sauce Mix and Dry Rubs, which have been added to my BBQ must-haves. There’s Original, Sweet Honey, and Spicy Habanero. All of them come with two pouches to be used as a spice rub or mixed with liquid (such as water, soda, beer, bourbon, juice, etc.) to create a sauce or marinade. The combinations are practically limitless, making each dish unique every time. It’s pretty awesome. They’re available nationwide, so get to your local store and buy some!
I usually grill my ribs in the summer, but slow cook them in the oven during the winter months. If you’ve never tried it, you must! It’s super easy and the meat just falls off the bone. Plus, it’s a great way to heat up your house. HA.
Be sure to check out the KC Masterpiece website for more recipes and tips!
- 1 pouch KC Masterpiece BBQ Sauce & Dry Rub Original
- 1/2 cup coca-cola
- 1/4 cup lemonade
- 1 teaspoon sriracha hot sauce
- 1 rack (3-4 pounds) baby back ribs
- Salt and Pepper
Preheat oven to 250 degrees F. Line a baking sheet with aluminum foil.
In a medium bowl, combine most of the spice rub from the pouch (reserving 1 teaspoon), the cola, lemonade, and hot sauce; whisk thoroughly for a minute or so until smooth and thickened. Set aside.
Lay rack of ribs on a large sheet of aluminum foil. Sprinkle with salt and pepper on both sides, along with the reserved teaspoon of dry rub; pat gently to adhere to the rib meat. Fold the foil over the ribs and tuck in the ends, so the ribs are completely enclosed. Transfer to the baking sheet. Place in the oven and cook for 2 hours. Carefully open up the foil and brush the ribs with some of the BBQ sauce; re-cover with the foil and place back in the oven for another 30 minutes.
At this point, you can unwrap the foil and place the ribs under the broiler for a few minutes to brown them, or just simply transfer them to a cutting board; allow to rest for 10 minutes.
Slice between the bones to separate the individual ribs. Serve immediately with the remaining BBQ sauce for dipping.
This is a sponsored conversation written by me on behalf of KC Masterpiece. The opinions and text are all mine.