“Cook-in” ribs (or baked, not grilled, ribs) are very handy for cold rainy days or if grilling just isn’t your thing. They only take a little time to put together, then you just let the oven take over. Once the ribs are finished cooking, you can heat up the grill and place them on the grate for a few minutes to add a little char. Look on WW.com to find the recipe for the Sweet & Spicy KC BBQ sauce. It's really delicious and a perfect match with the spice rub on the ribs.
Ingredients
5 tbsp Dijon mustard,
2 tbsp Chili powder
2 tbsp smoked paprika
2 tbsp sweet paprika
1½ tbsp kosher salt
1 tbsp onion powder
1 tbsp garlic powder
2 tsp black pepper, coarsely ground
¼ tsp ground nutmeg, (optional)
5 pounds uncooked baby back ribs, (2 full slabs), membranes removed and meat trimmed of excess fat
Preheat oven to 275°F. Set a wire rack inside a large-rimmed baking sheet. In a small bowl, whisk mustard, chili powder, smoked paprika, sweet paprika, salt, onion powder, garlic powder, black pepper, and nutmeg (if using) to make a very thick paste. Pat ribs dry with paper towels. Massage spice mix all over the ribs. Arrange ribs on the prepared wire rack. Cover tightly with foil. Bake ribs until bones can wiggle away from meat, about 21⁄2 hours.
Remove ribs from oven. Remove foil and increase oven temperature to 475°F. Brush 1⁄4 cup BBQ sauce over the ribs. When oven reaches 475°F, return ribs to oven and bake until meat is charred in spots and sauce caramelizes, 20 to 25 minutes. Serve with remaining 13⁄4 cups warmed BBQ sauce.
