Reci-PIPPA The Week for Feb 4, 2011 Slow Oven-Cooked Ribs

During this time of the year when our BBQ Grills, smokers and the like are buried under 6 feet of snow here is a tasty alternative for ribs in the winter time.

Slow Cooked Ribs

1 rack of ribs (I use baby back if I can find them)

2-3 T. seasoning of your choice (or more, depending on your taste)

        Options include:

        Emeril’s Original Essence

        Emeril’s Southwest Essence

        Penzey’s Southwest Seasoning

        Penzey’s Arizona Dreaming

        Penzey’s Black & Red Pepper

        Penzey’s Northwoods Regular or Fire

        garlic salt &/or powder

        onion salt &/or powder

        paprika

        thyme

        Cajun seasoning

Preheat oven to 220-225 degrees.  Wash ribs & pat dry.  Season heavily on both sides.  Place meat-side up in a 9×13 inch baking pan.  If your ribs don’t fit in a 9×13 pan, cut them in half.  Cook for 4-6 hours. 

You can double this recipe & cook in a 15×10 inch pan. 

Bon appetit’

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