My family looovveess ribs. I know there are a million ways cook them, but this fool-proof method gets it right every time! Ribs don't have to be a time consuming art where you are stuck checking temperatures, re-seasoning and basting all for that fall-off-the-bone, juicy rib. This method is done in the oven and is super simple!
Prep Time: 15minutes
Cook Time: 2.5 hours
Corn on the Cob
Coleslaw (1 bag)
Pickles + Juice (4)
Mayonnaise (1 cup)
Mexican Crema (4 tbsp)
Cotija ( 4 tbsp)
Chipotle seasoning (1/2 tsp)
Oil of choice
Salt and Pepper (to taste)
Cayenne Pepper (1 tsp)
McCormick Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning (click link for purchase options)
Butter (4 tbsp)
Preheat oven to 300 degrees F. Place ribs on a foil-lined baking sheet and rub oil on both sides of ribs. I use Tantillo Avocado Oil, Infused, Roasted Garlic (instacart.com). Generously season both sides of ribs with the McCormick seasoning. Tent ribs with another piece of foil and seal. Place in oven for 2 hours and 30minutes.
Prep pickle coleslaw. Mix coleslaw, pickle juice, chopped pickles, and mayonnaise until well-blended. Add salt, pepper, and cayenne. Taste test to get your favorite flavor. Place in fridge to chill, until ribs are done.
Prep elote. Mix together crema, 1/2 cup of mayonnaise, chipotle seasoning, salt and pepper. Let sit in fridge for 15 minutes.
When there are 30 minutes left on the ribs, heat stove to roast corn on the cob. Lightly oil corn on the cob and roast all side on your stove, turning every 5 minutes. Add 1 tbsp of butter to each cob and rotate to full cover each piece. Season with salt and pepper. Take off heat and add crema to each corn. Sprinkle crumbled cotija cheese on corn as desired
When ribs are done, remove from oven and increase heat to broil (or 500 degrees). Open top foil and place ribs back in oven for about 4-5 minutes. Keep an eye on the ribs as you are just looking to make the skin lightly crispy.