It’s a good night for Feast & Merriment when Baby Back Ribs are on the menu.
I’m a big fan of pork. All of it- bacon, chops, tenderloin, shanks, shoulder. I like it fresh, I love it cured. Above all, coming in on the top as my favorite cut are Baby Back Ribs. I can’t resist them (when they are cooked right). And I’m not the only one. You know you love them too!
The trick to making Baby Back Ribs is to cook them low and slow for about 3 hours so you do need to plan ahead. However, you can make them a day in advance which is helpful when you are planning to feed a crowd.
If serving ribs as the primary main course, I estimate 8-10 ribs per person. If serving with other items at a gathering, I estimate about 3 ribs per person.
Let’s talk sides.
When serving 2-4 people with ribs as the main course, I like to serve Mac & Cheese as the side dish. (Who can resist ribs with mac & cheese? Not this girl!) When serving to a larger crowd such as at a barbecue, I keep it simple and serve cold or room temp side dish such as Potato Salad with Summer Herbs and Vinaigrette or Corn & Basil Salad.
Feaster’s Tip: How to make Ribs in advance
- If you want to serve individual ribs rather than racks, slice the ribs into individual ribs and cover with dry rub seasoning. Do the same with racks.
- Line a sheet of foil with a piece of parchment paper. (I don’t like when food touches tin foil. It sticks, effects the flavor and studies have been done regarding health impacts.)
- Reassemble the ribs like a puzzle into their original half or full rack formation on the parchment and then wrap tightly into the foil packet.
- Cook according to instructions. Let cool and refrigerate until ready to serve.
- When ready to serve, preheat oven to 400 degrees F. Lay ribs on a parchment lined baking sheet (for easy clean up) and baste ribs with your favorite Barbecue sauce. Bake for about 8-10 minutes until heated through.
- Pile high on a serving plater and serve with extra sauce on the side.