August 20, 2011

Slow Cooked Herb Rubbed Ribs

There are two types of ribs.
The first kind, is the kind you don't want. You know what I'm talking about.
The kind that's dry, stiff, flavorless.

Then you have the other kind.
The moist, delicious, flavorful, fall of the bone type ribs.
The kind that makes you purposely over-stuff yourself because you just don't want it to end.

These ribs are those kinds of ribs.

First you need a rack of ribs.
A casserole dish or anything that holds all of it works fine.
Preheat the oven to 300 degrees (or 275 if you have some extra time...and extra patience).

Add some Olive Oil to the top of the ribs. You want to cover that baby up real good ;)

Next add some onion powder
And some garlic pepper

Just sprinkle it all over the top of the ribs.

Next, I added some fresh herbs I picked the other day. I have some Rosemary, Thyme, Sage, and Oregano. If you don't have all these, don't sweat it- your ribs will still be nice and juicy ;)

If you have them, sprinkle your herbs on top of the ribs.

Mm. Doesn't it just look delicious?

Ohh yeah.

Pop it in the oven and wait a few hours. Mine cooked for 3 hours. The slower you cook it, the juicier it will be. If you have another hour or so to spare, turn the oven down lower and cook longer. You won't regret it.

The end result will look something like this:


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