|Prep Time: 1:05||Cook Time: 4:00||Serves: 6|
Dry Rub BBQ Ribs
With summer in full swing that means that our barbecues are getting quite the workout! And a go-to summer staple? Ribs!
We will be the first to say that ribs are an indulgence. They are inherently a fattier cut of meat, and are often served slathered in sugary sauces. But that doesn’t mean that you have to go without as everyone is getting sticky-fingered. Here we have provided an easy recipe with an accurate SmartPoints value so you can confidently track your baby backs.
Our simple dry rubbed ribs are braised in the oven and finished on the barbecue with just the right amount of sauce; a finger-licking way to take a bit out of barbecue season.
Indulgences happen – know how to track them, because with Weight Watchers, everything is still on the menu.
Get the dry rub recipe here!
- 26 oz Baby back pork ribs, raw, full rack
- 1 1/2 Tbsp canola oil
- 60 ml Kraft Original BBQ Sauce
- 3 1/2 Tbsp WW Dry Rib Rub
Lay a large piece of plastic wrap on your work surface. Place ribs on the plastic wrap and coat evenly with the oil. Rub both sides thoroughly with the spice rub; wrap the ribs tightly in plastic wrap and let sit at room temperature for 1 hour.
After 1 hour, preheat oven to 250F.
Place two large pieces of tin foil on your work surface. Remove the ribs from the plastic wrap and cut the rack in half. Place each half on a piece of foil, bones facing up (meat side down).
Fold the foil over the ribs to enclose them in a pouch, making sure to tuck and fold the all edges.
Place both pouches on a large baking sheet and place in oven and cook for 4 hours.
After 4 hours has elapsed, remove the ribs from the oven. Cut one of the corners of the foil open on each pouch to create a hole. Carefully (watching out for steam) drain the liquid out of the foil. Open the pouch and let sit for 5 minutes.
Heat outdoor grill to medium-high; baste each half rack with barbecue sauce. Place each half rack on the grill, meat side down, and char for 3 minutes.