The Easiest (Best?) Ribs You Will Ever Make + Delicious Buttermilk Cornbread

The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Literally. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
Where did I discover such an easy and delicious recipe? Where else. Liza, of course. My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with buttermilk cornbread (my favorite recipe is enclosed below) and a simple salad, and you have a successful dinner party in the making.
Now, some of you may be wondering where I found local, humanely raised pork. Well, I didn’t, because where I live, I haven’t been able to find a source fitting such criteria, a reality that has stopped me from buying pork for nearly two years. Oh Liza! With your baby back ribs! Your tasty tasty baby back ribs. I regret to admit I’ve compromised my morals.
Alas. For you locals, I have two alternatives: the Whole Foods in Laguna Beach sells organic pork from Canada donning a “responsibly farm raised” label, whatever that means. And Trader Joe’s sells pork from the Midwest from purveyors that “meet their standards,” according to a woman I spoke to on the Trader Joe’s product information line: 626.599.3817. Again, it’s hard to know how these pigs really live until you see the location yourself, but this woman assured me that Trader Joe’s has high standards, that their crew does checks regularly, and that the pigs from their purveyors do not live packed together in pens. Again, these sources are not the ideal but short of forgetting this recipe exists, the best alternative for the meantime.




The Easiest Ribs You’ll Ever Make
Serves 2-3
1 rack of baby back ribs
kosher salt
freshly cracked black pepper
smoked paprika (if you can find it) or parika
1 cup brown sugar
Heavy duty foil, if you have it
1. Preheat the oven to 275ºF.
2. Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
3. Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
4. Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
5. When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
Serve immediately with cornbread and a simple salad for a yummy yummy meal.

Super Moist Buttermilk Cornbread
Serves 8 to 10
1 3/4 cups flour
1 cup cornmeal
3 T. brown sugar
2 T. Sugar
1½ T. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
1 cup grated Monterey Jack or Cheddar or Gruyère (or any cheese you like)
4 tablespoons butter, divided
2 eggs, lightly beaten
2 cups buttermilk
1. Preheat the oven to 350ºF. Whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt. Add the cheese and toss to coat.
2. Melt 2 tablespoons of butter. Whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.
3. Melt remaining 2 tablespoons of butter. Pour into a springform pan and swirl the pan to coat. Add the batter to the pan and place in the oven. Bake for about 55 minutes, until golden on top. (Check after 50 minutes). Place on cooling rack. Let cool for 15 minutes before cutting.




Darcy Baldwin
Apr 09, 2010 @ 03:24:02
Thanks for this! I have ribs thawed in the fridge ( a stocking the pantry gift from my inlaws), and didn’t know how to cook them other than in the crockpot. This sounds delicious and easy! We’re having them tonight!
bellini valli
Apr 09, 2010 @ 04:11:29
It all sounds droolworthy and quick and easy to get to the table.
grace
Apr 09, 2010 @ 04:39:38
i wouldn’t say this often, but some things are worth a sacrifice of morals! this entire post is mouth-watering, alexandra. i’d quickly become neanderthal-like and gnaw the meat off these bones ’til the cows come home!
Sarah H
Apr 09, 2010 @ 07:05:23
I know we have pork at our farmer’s market here in Santa Monica, I’ll have to check it out. I hardly ever buy meat, but this looks great, so I’ll have to see. Also, thanks for the cornbread recipe. I usually just make the normal kind, but I have always wanted to make a good buttermilk recipe and haven’t been able to find one. Great!
tabitha
Apr 09, 2010 @ 11:12:09
I might make this recipe tonight, but I would not want to use foil against food. What do you think about a layer of parchment between?
We raise our own pork because we can’t find good, humane pork at a reasonable price. We feel very lucky to be able to do so.
Deanna
Apr 09, 2010 @ 13:15:38
I would try the Whole Foods in Tustin. The place is massive so you might have better luck. That being said, the recipe sounds delicious. My dad usually makes the ribs but he only smokes them. No sticky, sweet, falling off the bone ribs unless I make them.
Tallgrass Kitchen
Apr 09, 2010 @ 20:10:05
Ribs always make me nervous, but this does look very easy. And the cornbread looks amazing!
Melissa
Apr 10, 2010 @ 05:53:38
Those ribs look delectable and I am a vegetarian for thirty plus years! Trader Joe’s doesn’t look so good to me anymore. They are owned by Aldi’s chain of German supermarkets. I have seen many in the poorest neighborhoods of this coast. (I am a Seattlite but I am living on the Eastern Seaboard.) Once you have seen what passes for food at one of these grocery stores, you will stop believing that Trader Joe’s is anything a profit making machine with a well researched target market-us! (To their credit; hey do pay their employees better than most; and provide health insurance.) My sweatheart is a carnivore. I’ll try the ribs. Maybe you can find another grocery store? I have.
katie
Apr 10, 2010 @ 07:45:19
I make my ribs just like that! Isn’t it the best? That corn bread looks wonderful, I love the cheese and buttermilk.
Foodycat
Apr 10, 2010 @ 13:05:45
Those look amazing! Our neck of the woods has a lot of small, extensively reared pig farms, specialising in the rare and endangered breeds, so I must get me some pork and try these out!
Cari
Apr 10, 2010 @ 18:40:36
Wow! Those ribs look amazing! I’d love to feature the recipe on my site http://www.canigettherecipe.com with full links and credits to your site if you are keen! Please let me know.
All the best,
Cari
gammypie
Apr 12, 2010 @ 03:53:02
I love your method of cooking ribs. We probably have great pork here in Texas. Somehow, I’ve never bothered to research. There is no time like the present.
Manggy
Apr 12, 2010 @ 09:17:13
Sooo much faster than mine, which involves (gulp) simmering a barbecue sauce for 45 minutes, hehe. Looks beautiful. Ribs and cornbread are my idea of heaven on earth!!
Lindsay
Apr 14, 2010 @ 19:58:11
I love the pictures on your website. Over the past few posts, I noticed a common item in these pictures….your salt cellar. I love it! Can I inquire as to where you got such a wonderful knick knack??
my little expat kitchen
Apr 17, 2010 @ 22:43:50
If my boyfriend saw these ribs he would get ccccrazy! He LOVES ribs and these look amazing. He’s been nagging me for quite some time to get some but see I’m not such a huge fan of ribs. Seeing these though… oh I’m working up a serious appetite for them!
Magda
Katherine
Apr 19, 2010 @ 08:09:53
Made these ribs last night and they were a HUGE hit! Bought my ribs at Whole Foods. I was nervous because I’ve never made ribs before, but the recipe couldn’t be easier. The only change I made was adding some bbq sauce to the ribs before I reheated them.
Deelish Dish
Apr 28, 2010 @ 21:45:54
I just had amazing ribs for dinner but I’ve never actually made them before. Easy is good! I should try this…
Arizona Solar Energy
Apr 30, 2010 @ 10:59:52
Last time I tried ribs they were so dry and almost rubbery. I can’t believe how easy you make it look! I’m hoping that your recipe turns out much better than mine. I think a lot of my issue was the meat…Gonna try again though! I love me some ribs!
-Sylvia
frenchiephile
May 02, 2010 @ 00:02:49
OH. MY. GOD. These ribs truly are the best ever — incredibly tender and perfectly seasoned! Even my verrrrry picky 15 year old loved them! Ah… family harmony thru pork!
Sue
May 18, 2010 @ 15:07:31
Thanks Alexandra, for inspiring me to cook again. The ribs were, are amazing…making them for the second time tonight…
Sue
May 20, 2010 @ 21:00:22
Made the cornbread tonight, to serve with the ribs I had saved from the night before. Had a hard time picking the cheese, but went with Gruyere, because it was expensive and I was making my ex pay for the groceries (he enjoyed the dinner, too). Best cornbread I have ever tasted, and can’t wait to make it again, trying different cheeses.
Roberta
Apr 11, 2011 @ 10:27:18
Here in Boise, Idaho I can get sustainably grown pork at the Boise Co-op and at Meats Royale. We have used this recipe a few times and each time it is delectable. We have learned to prepare extras because everyone loves them so much. Thanks!
Paul
Feb 24, 2012 @ 20:56:28
I made these ribs for my hunny tonight …he LOVED them! Thanks for the great recipe..I’ll make them this way everytime now..I used to cook them in the crockpot..this was waaaay better! So easy and and so yummy…Thanks again!
Paula
Feb 24, 2012 @ 20:58:16
I made these ribs for my hunny tonight …he LOVED them! Thanks for the great recipe..I’ll make them this way everytime now..I used to cook them in the crockpot..this was waaaay better! So easy and and so yummy…Thanks again!
Stephanie
Dec 07, 2012 @ 18:13:10
Okay, I made the peasant bread the other day and loved it, so last night I decided to try the ribs as my contribution to a family cookout. Huge hit. My mom, who doesn’t even like pork, loved them. Today I decided I HAD to try the cornbread because well, the other two recipes were so successful, and who can argue with that? I had tried a couple of cornbread recipes but none were keeper recipes… Until now. This is hands down the best cornbread I’ve ever had, and my fiance loves it too! I can’t wait to raid your recipe page a little further and see what gems I find!
alexandracooks
Dec 09, 2012 @ 22:28:24
Stephanie — SO happy to hear this! The ribs are kind of a miracle, right? So easy and delicious? And I am so glad you like that cornbread recipe. I find it is always well received. Thanks so much for writing in. Have a wonderful holiday season!