Oven Baked Ribs with Apples

The calendar says spring, the temperature still says winter...ugh! But you can still have barbecue-style ribs. This recipe makes enough for 2-3 people. Double or triple it as needed, just make sure additional racks don't overlap.

1 lb pork back ribs
1 lemon, zested and sliced
2 apples, unpeeled
fresh parsley to garnish

Rub:
1/4 cup brown sugar
1/2 tsp paprika, smoked if you have it
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp cumin
pinch or 2 of cayenne
zest of lemon


Sauce:

1/4 cup ketchup (regular, balsamic or spicy)
1/4 cup brown sugar
1/2 tsp garlic powder
1/4 tsp chili powder
a few drops of sriracha sauce

After zesting the lemon, cut it into 6 slices. Cut the apples in half horizontally and remove the core.

Cut a piece of foil larger than your baking sheet, set the apple pieces on it, then 3 of the lemon slices. Remove the membrane from the ribs

and lay them, bone side down, on top of the lemon slices. Squeeze the remaining slices over the ribs.

Mix the rub ingredients together and spread evenly over the meat. Tent a second larger piece of foil over the top and seal the edges. Let it all rest for 1 hour on the counter.

Bake at 275 F for 3 hours.

Remove from oven and take the top foil off. Mix up the sauce

and spread it all over, reserving some to serve at the table.

Let sit for 15 minutes, then put it under the broiler 3-4 minutes.
Barbecued ribs done right! The cut portions stay together, but the meat falls right off the bone when you eat it!

Garnish with chopped parsley and serve with those lovely baked apples.