As promised, I’m finally posting the recipe for the amazing thyme garlic dry rub ribs that we had on Valentine’s Day. Kris deserves all the credit for this dry rub recipe. These ribs pack an incredible flavor intensity and are slowed cooked in the oven to perfection. Kris has mastered oven baked ribs. He slow cooks them on low heat to the point where the meat literally melts off the bone.
I have always been afraid of cooking ribs. For some reason I just thought that ribs were for grill masters. Because I am, by no means, even close to being good at barbecuing. I always make Kris man the grill. I don’t even like starting the barbecue…. But baking ribs in the oven changes things. And it’s something I can do all by myself (after asking Kris a million questions). While Kris is the genius behind this particular recipe, I have made oven baked ribs myself and foresee this being a recurrent dinner in our house. But a few steps are necessary for oven baked rib success.
First of all, you must purchase good quality ribs. I recommend Costco’s pork loin backribs. They come vacuumed sealed in a package with three racks of ribs. Honestly, these are the best ribs I’ve ever had. We’ll cook one rack of ribs and have enough for a dinner and leftovers for lunch. Would love to know if any one has any other recommendations for places to buy ribs!
Second, make the rub and apply it to the ribs. The rub ingredients are key. Obviously lots of garlic and fresh thyme with this recipe. We’ve experimented with several different rubs and this is by far our favorite. After covering the ribs in the rub, wrap the ribs with aluminum foil and slow bake them for about 2.5 hours on low heat. We use 250 degrees F, but 225 degrees F for 3 hours works too.
So Kris and I take turns making each other dinner for Valentine’s Day. It was my turn this year, but I totally forgot about Valentine’s Day with our trip to Argentina. Total fail on my part. In the past I’ve gone all out and make everything from a scratch ragu sauce with homemade gnocchi to meatballs to creme brûlée to curry to cheesecake. This year was more of a joint effort. Kris took charge of the ribs while I made cheesy mashed potatoes and asparagus. I also made dessert, which was a paleo skillet raspberry chocolate chip cookie from Bakerita.
These ribs are perfect for a special occasion or weeknight dinner. Enjoy!
- 1 rack of ribs
- Juice of 1 lemon
- 4-5 garlic cloves, minced
- 4 tbsp fresh thyme leaves, stems removed
- Red pepper flakes
- Bring ribs to room temperature.
- Preheat oven to 250 degrees F.
- Pat ribs dry and then drizzle with lemon juice and generously salt (about 1 tsp). Let sit for 20 minutes.
- Season ribs with ground black pepper to taste.
- Then press minced garlic and thyme into the ribs.
- Wrap ribs in foil and place on a baking sheet.
- Bake for 2-2½ hours, until meat is tender.
- Remove ribs from foil.
- Turn oven to broil. Place ribs back on baking sheet and broil on top rack for 5-15 minutes, until ribs just start to get crispy. Watch closely to ensure you don't burn the ribs.
- Once ribs have a nice, crispy crust, remove from heat and slice to serve.