it's only fitting that on the day i travel back to nashville i share this good old southern recipe with you. i love bbq but have struggled with how to make it at home, particularly in my wee, little apartment. i often turn to this classic for pulled pork, and now i have a new one to add to the repitoire:
they're a bit different than the traditional ribs you'd get from a smoker at a bbq restaurant, but that's only because they're so tender they practically fall off the bone. the taste is the same, and i was truly impressed with my little oven (that could). with a six hour cook time they're a perfect approach to a lazy dinner on a weekend. the only work you need to do is make a simple rub for the ribs.
mix the correct proportions according to the recipe and then rub all over your ribs. i found a pound of ribs to be enough for two people.
wrap the racks in tightly sealed foil packets and place atop wire racks on a cookie sheet. i just used the same racks i use to cool my freshly baked cookies. i also lined the cookie sheet with foil, which i recommend as some juices came out of the packets (so much for tightly sealed).
cook at 200 F for four hours before lowering the oven temperature to 175 F and cooking for another two hours. when you take them out of the oven carefully lift the ribs out of the packet and drain the juice out of each packet into a small saucepan to make a sauce. then carefully, again since they're so tender, put the ribs back in their packets and seal once again. one packet had a lot of juices in it and one had a little (methinks the one that wasn't so tightly sealed). either way, just one was more than enough. you're supposed to boil the juices until reduced by half, add in some smoked paprika, vanilla extract and apple cider vinegar. i didn't reduce mine by enough, but it still tasted good! additionally, you can always use store-bought sauce or no sauce - we didn't need the sauce as the ribs were incredibly flavorful but it's a good option.
sauce or no, in the summertime we found that fresh corn on the cob was a must for this awesome taste of the south.