Disclosure: As a Hormel Extended Family Blogger. I occasionally receive coupons and products to aid in my posts and recipes. All content is my own.
It’s hot outside…almost too hot. And it is humid…waaaay too humid. *Sigh* Louisiana…
Unless I’m at the pool, this Southern California girl tries to stay indoors as much as possible during the months of July and August. It kinda puts a damper on summer grilling, ya know. I’d really rather not be out in the 75% humidity monitoring my meat.
So, we’ve had this beautiful rack of Hormel Always Tender Pork Back Ribs sitting in the freezer for the last couple months. Every time I opened the freezer they’d taunt me with their juicy goodness. But, I just didn’t want to have to go through all the trouble and sweaty discomfort of grilling them.
Thanks to SouthernPlate.com I made the most tender (though, I’m sure it helped that the ribs were the “Always Tender” variety) Pork Back Ribs I’ve ever had. In. The Oven! I know, who knew you could make the perfect pork back ribs in the oven! (I thought you just HAD to do them on the grill.) We’re talking the kind of ribs where the meat just falls off the bone! They were so easy to prepare, too!
Here are just a few tips before you start cooking:
- Look for ribs that say “Baby Back” or “Loin Back”–these are the meatiest!
- Sauce is important! For a slightly healthier sauce look for a variety without high fructose corn syrup. I like to look for sauces with brown sugar and molasses.
- Make sure to remove the membrane from the underside of the ribs. This will help your ribs achieve ultimate tenderness!
To remove the membrane flip the rack of ribs over so that the bony side is facing up. Slide a knife, parallel to your counter top, under the white membrane. Once you’ve cut through a small portion of the membrane you can use your fingers to lift up the membrane while using your knife to slice it off. Once you’ve removed the most troublesome parts with the knife you can simply pull the rest off. (I apologize for not getting pictures to illustrate this process. I couldn’t figure out how to do this and have a clean hand to photo document it with at the same time.)
Now, without further adieu, here is the recipe!
P.S. These are great paired with fresh corn on the cob and a delicious summer salad!