baby back, baby back, baby back ribs

baby back ribs. this emeril recipe was featured on the martha stewart show and since the ribs were on sale at whole foods, this was the recipe to try. the original recipe is for “wet” ribs. we decided, after we tasted them, they did not need the bbq sauce. we ate ‘em “dry”. these ribs were super easy to prepare, fall off the bone tender, highly seasoned and decidedly better than any restaurant ribs we’ve tried. the spice blend is a good all purpose blend for meats or, do as i did, and add it to potato salad, you’ll definitely have enough spice blend left over to experiment. here’s how to make the spice blend and the ribs;

emeril’s spice blend

combine in a cute container with a lid;
8 tablespoons paprika
3 tablespoons cayenne,
5 tablespoons freshly ground pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme

ribs~you'll need;

2 racks baby back ribs
6 tablespoons emeril's spice blend
1 ½ teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt

you’ll do;

Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.)
Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. In a small bowl, combine emeril's spice blend, salt, pepper, and celery salt; stir to combine. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 ½ to 3 hours.

set out a roll of paper towels & eat.