Naked Ribs
Savor the pure, unadulterated flavor of perfectly seasoned "Naked Ribs," a mouthwatering recipe that lets the natural juiciness of pork spare ribs shine without heavy sauces. These tender, fall-off-the-bone ribs are oven-baked low and slow, using a foolproof combination of kosher salt, smoked paprika, garlic powder, and black pepper for a deep, smoky flavor. Enhanced by a splash of apple cider vinegar and water to keep them moist, these ribs are cooked to perfection and optionally broiled for a light, crispy finish. Simple yet spectacular, "Naked Ribs" are a fantastic choice for barbecue purists and anyone seeking an easy-to-make, crowd-pleasing dish. Serve them as they are or with your favorite dipping sauces for a succulent home-cooked meal that's sure to impress.
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Recipe Information
Ingredients
- 2 racks Pork spare ribs (or baby back ribs)
- 2 tablespoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 cup Water
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane on the back of each rib rack by sliding a knife under it and pulling it off with a paper towel for better grip.
In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika.
Rub both sides of the ribs generously with the olive oil, and then evenly coat them with the dry seasoning mix.
Place the ribs on a large, rimmed baking sheet bone-side down. For easier cleanup, line the baking sheet with aluminum foil.
Pour the apple cider vinegar and water into the bottom of the baking sheet to create steam during cooking, which keeps the ribs moist.
Cover the baking sheet tightly with aluminum foil to trap the moisture and ensure even cooking.
Bake in the preheated oven for 3 to 3.5 hours, or until the ribs are tender and easily pierced with a fork.
Once cooked, carefully remove the foil and drain any liquid from the baking sheet.
Optionally, for a slightly crispier texture, increase the oven temperature to 450°F (232°C) or turn on the broiler. Cook the ribs uncovered for an additional 10–15 minutes, keeping an eye on them to prevent burning.
Remove the ribs from the oven and let them rest for 5–10 minutes before slicing them into individual portions.
Serve the naked ribs as-is or with a side of your favorite barbecue sauce for dipping. Enjoy the natural, juicy flavor of these tender ribs!
Nutrition Facts
Calories |
6211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 493.4 g | 633% | |
| Saturated Fat | 178.1 g | 890% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1580 mg | 527% | |
| Sodium | 5195 mg | 226% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.3 g | ||
| Protein | 409.2 g | 818% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4541 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
