The Easiest Ribs You'll Ever Make, Guaranteed!

Most brainpower and stomach-space is spent on burgers and dogs on July 4th and rightfully so! But if you're prepared for some big, messy fun I have just the recipe for you. Grab a bib and a handful of wet naps. This is how you frickin' master the easiest rib recipe ever!

My recipe column over on Freutcake is all about surprisingly simple meals for the modern hostess. Well, every hottie host needs a rib recipe in her arsenal! It's badass. It's absolutely crowd-pleasing. Plus it's one of those recipes that seems way harder to pull off than it actually is—score for you!

You'll find a bazillion rib recipes online, here's why this one's the easiest: No mess, just rub dry ingredients right on the ribs, wrap them in foil and bake low-and-slow while you're busy doing other fun holiday-weekend things. Keg stands, jello shots, working on your tan, frosting a cake...that's up to you!

Truth time! The first time I ever made ribs was at work and I was terrified. We were dividing up recipe development assignments in the test kitchen and I said, "Ribs? Sure! Love making ribs." Nope. Fibber. It was a great learning experience, though. I researched my butt off and came up with the easiest recipe that literally anyone could do...and I'm living proof of that. 

5-INGREDIENT EASIEST-EVER RIBS

5-INGREDIENT EASIEST-EVER RIBS

SERVES: 4 

1 rack St. Louis–style ribs

1 cup packed light-brown sugar

3 cloves garlic, pressed

1 tablespoon hot paprika

1 teaspoon cayenne

PANTRY STAPLES: Kosher salt and freshly ground pepper 

1. Preheat the oven to 300˚F. Cover a baking sheet with a few long, overlapping strips heavy-duty aluminum foil. This will be your rib wrap!

2. Pat the ribs dry and put on top of the foil. Season very generously with salt and pepper—rub it in!

3. Mix the brown sugar, garlic, paprika and cayenne in a small bowl until combined. Get in there with your hands! Rub the mixture all over every inch of those ribs. Make sure you end with them meaty-side down. Wrap up and completely seal your packet, then repeat with another layer or two around to make sure they're snug. Bake on the baking sheet for 2 hours.

4. Don't open the packet! Remove baking sheet from the oven and let them sit, wrapped, for 1 hour. To serve, pop the ribs on the grill for a few minutes per side until crisp (basting with your favorite BBQ sauce, if desired) or do what we call "Brooklyn-style" and broil for 3 to 5 minutes until crisp. But that's just because we don't have a BBQ...

Recipe note: Make these ribs work for you! Swap in your favorite spice. Go up on the cayenne if you want 'em spicy. Double, triple or quadruple the recipe for a crowd! xo Erin