Cooking Diaries · Food and Recipes

Baby Back Ribs and Summer Salad – Cooking Diaries

The key to my boyfriend’s heart is to his stomach. I know a phrase people always say, but it’s true. My boyfriend’s heart is located in his gastrointestinal tract, starting from his tastebuds down to the woohoo! My boyfriend loves my baby back ribs.

I made these initially for fun, then made them for a camping trip, and then when his cousins came down. Yes, I make them a lot because when my boyfriend likes something, I make it often. Why wouldn’t you want to make them something they truly enjoy?

I am self-taught, haven’t learned from my mom nor any other person regarding these ribs but have learned the basics to ribs, cook long and at a low temperature. This is a semi-homemade recipe that basically requires time for it is supremely easy to make. Any basic beginner cook can make these without much effort. It’s more of a set it and forget it type of a meal.


  • Pork baby back ribs
  • A rub of your choice
  • Barbeque sauce of your choice

First preheat the oven to 250°F. Take the ribs out of a package and portion out the ribs according to the size of your pan. I usually take one rack of ribs and cut it in half and place it into the pan accordingly.


Then I take off the skin from the back of the ribs for when cooked this skin tends to get firm.


Then I place the dry rub and rub it onto my meat, it’s like you’re massaging it into the meat.

After that is all done the preheat should be done, it doesn’t take that long for the oven to preheat at such a low temperature. Cover the ribs in the pan with aluminum, using the dull side up for it keeps the heat in the pan and doesn’t reflect it.

Place the ribs and arrange the racks so that one of the racks at the highest level allowed so at the end of all this, it’s optional to use the broiler.

Set the timer for 3 hours and 30 minutes.

When done, take the aluminum off the ribs and place it back in the oven for 10-20 more minutes to get more browning.


Extra 10-20 minutes in the oven without the aluminum foil adds more browning

Optional: Skip if you don’t want to do this. At the end, broil the ribs on both sides. Brush some barbeque sauce on one side and place under the broiler for 2-3 minutes, then take them out and place into a fresh pan because the pan it was cooking on has too much oil at this point. Yours might be different based on the pan and rib sizes. This extra treatment allows the barbeque sauce to be firm and stick onto the ribs. It really adds a nice touch.

Adds a nice crust of caramelized sugar on tops of your ribs

Tip: I placed the ribs onto a new pan due to the pool of fat and placed the barbeque sauce like before and brushed it onto the other side. Be careful not to break the ribs for they’re super tender right now.


Then voila, add your favorite barbeque sauce and you’re done!

Pair these ribs with a light salad such as these summer beauties.


I made my own vinaigrette.

Vinaigrette recipe:

  • 2 Tbsp Olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp of Truvia (Substitute sugar or honey)
  • 1 medium sized lime
  • 1/4 tsp pepper
  • Pinch of salt

I place all these ingredients into my mini mason jar. Shake, shake, shake! Presto! You’re all done.

This is a delicious and light way to enjoy some baby back ribs.


At the end, just serve however you like. These ribs can be made in anyway you would like. Recipes are just guides, they can be customized to your liking.

Other ways to eat ribs, put it into two pieces of bread and now you’ve got a baby back rib sandwich. Place it into mac n cheese and you got some gourmet mac and cheese with ribs. Or put is as soup topping. The point is, the choices are limited to your imagination. Cooking can be fun and enjoyable. Let’s cook more!


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