Fun Baby Back Ribs Dinner

Tin foil dinners were a regular thing for me, growing up. I was a Boy Scout and without mommy and daddy around to cook for me, I had to throw something together that could just be cooked by campfire. I didn’t like hot dogs so hamburger and vegetables was the next alternative. Well, now that I’m full grown, I don’t want little burned bits of under seasoned hamburger. I want ribs and an assortment of vegetables that any gourmet chef would be proud of and this is what I came up with.

The Best Baby Back Ribs

If you want great Baby Back Ribs, they’ve got to be seasoned. We’ve all got our own specific tastes but the key is to lay it on there thick. In my opinion, the only way you can over season ribs is if you add too much salt. That’s why I use Kosher. It’s light, fluffy and a few pinches, spread evenly, seasons the meat perfectly. There’s a variety of different seasoning I use for different recipes but the key is to cook them slow and low, no matter what you decided to season your ribs with. Cook them over some hot coals, in a smoker, barbecue grill or in the oven like I do and the slow and low method will never do you wrong.

In this recipe I use Cumin and Blackened Seasoning. That means there is Smoked Paprika, Garlic and Onion Powder and a few earthy ingredients that really make pork pop. I posted a recipe for Blackened Seasoning a while back if you’d like to put together some for your self.

Veggies and Baby Back Ribs

One pairing that is as sure as death and taxes is vegetables in tin foil dinners and this Baby Back Ribs recipe is no exception. Vegetables that are hard and take longer to cook are the best to use because it takes a few hours for the pork to cook. I chose some small waxy potatoes, carrots, sweet peppers and asparagus. Why I didn’t think to put onion in there, until this exact moment, I’ll never know. Truthfully I was trying to film 2 videos at the same time. 2 hours of cooking time gave me nothing to do so I must have racked my brain trying to get a second video done. Anyway, where was I… oh yeah, the vegetables. They will turn out perfectly with just a little olive oil and salt and pepper.

Baby Back Ribs Tin foil Dinner Ingredients:

1 rack Baby Back Ribs
Carrots
Asparagus
Small Waxy Potatoes
Small Sweet Peppers
Cumin
Blackened Seasoning
Kosher Salt and Pepper
Olive Oil

Cook at 300 degrees Fahrenheit for 2 hours and then expose the ribs and kick up the heat 50 degrees. Bake a second time, with barbecue sauce if you’d like, for 20 minutes.

I’m not listing all of the exact amounts because it’s not necessary. I just bought a small bag of each item and just eye balled the seasoning and I’m confident that you can do the same thing and be proud of your self. Just follow the instructions in the Baby Back Ribs Tin Foil Dinner video tutorial and I’ll show you exactly how to make this.