Baby Back Pork dry ribs

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


These spicy tender back ribs are totally worth the long cooking time, just be sure to plan ahead. You can prep these and freeze, then reheat for dinner.


2 baby back pork ribs, full racks

Grilled corn on the cob (see recipe)

Sweet paprika rub

1/3 cup Hungarian sweet paprika

1/4 cup onion powder

2 tablespoons chili powder

3 tablespoons ground cumin

1/2 cup firmly packed brown sugar

2 tablespoons coarse salt

2 tablespoons freshly ground pepper


For spice rub, combine all ingredients in large sealable plastic bag, and shake to mix. Place ribs into bag and shake generously to coat, and refrigerate 2 hours or overnight.

To bake, allow ribs to stand at room temperature 1 hour. Preheat oven 300°F. Place ribs onto parchment-lined baking sheet and cover with foil, and bake for 2 to 3 hours. Remove from oven and slice racks into quarters. Place back into oven if you want them ribs to be crispier, or serve.

Serves 4.