Bless you, salt and pepper ribs, for I have finally made a ribs recipe that my daughter will eat. Thank the Lord above, it finally happened. I’ve talked before about her picky eating (over and over and over again) so I’m sure that you’re familiar with it.
My daughter rarely likes anything too flavourful – yet loves butter chicken- so ribs are top of the list for Foods She Doesn’t Like.Until now.
These salt and pepper ribs are most definitely a riff on one of the most popular recipes on this entire website, my Salt and Pepper Chicken Wings. I’ve heard from a lot of readers that their entire family was eating it, which I’m assuming is because of the mild flavour. Kids just don’t usually enjoy foods that are too flavourful ( insert scientific taste bud reasons here) so I was hedging my bets on the fact that my daughter might actually like these as well.
She did.
Now I am sure that all of you parents of picky eaters and looking at this photo and shaking your head but trust me – just scrape off the tidbits and the kids will eat these. I didn’t even bother leaving them on, I knew that she would wrinkle her little nose up at the sight of the onions and garlic on top. They’re fairly plain salt and pepper ribs, but you know picky eaters. You can’t have “stuff” on top of them.
Just like with my chicken wings, you are going to have to salt and pepper to taste. Most of the flavour is from the salt, pepper and garlic powder with a nice hint of garlic, onions and sesame oil added in at the end.
Start with the recommended amount of salt and taste-test at the end. Make sure that you use enough sesame oil and garlic as well, this is the only flavour that the ribs are getting past the salt and pepper. Be bold and dare to use a little bit more than I suggest, the only way that you can really screw this recipe up is to make them too bland!
Happy cooking everyone!
Love you more than chocolate,
Karlynn
Salt and Pepper Ribs
Ingredients
- 4-5 pounds of ribs
- 3-4 teaspoons salt
- 4 teaspoons crushed black pepper
- 1 1/2 teaspoons garlic powder
- 5-6 teaspoons sesame oil
- 6-7 cloves garlic minced
- 4 green onions diced
Instructions
- Preheat oven to 300 degrees.
- Combine the salt, pepper and garlic powder together in a bowl.
- Place the ribs on a lightly oiled baking sheet.
- Sprinkle the ribs with the salt mixture.
- Bake for at least 2 1/2 hours, until the meat is pulling off of the bone.
- Heat the sesame oil in a skillet over medium heat then add the garlic and onions.
- Cook until the garlic has browned slightly.
- You have two options here:
- Option 1: If you want to brown the green onions for a deeper flavour ( shown in my photos) then take the ribs out and place on top of the stove. Pour/brush the oil and garlic mixture over the ribs, then return to the oven. Cook until the onions are the desired flavour. Remove, sprinkle with a little extra salt and serve.
- Option 2: Remove the ribs and brush/pour the oil and garlic mixture all over them. Serve immediately.
- Place ribs on a serving platter, spooning any leftover garlic oil over the top.
- Serve and enjoy!
Nutrition
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Court says
I’d give these 100 stars if I could.
My husband has never liked baked ribs until I tried this recipe! Leaving them UNcovered is a game changer. They don’t need it! The outside of the ribs gets this amazing bark and the inside meat is so tender and pulls right off of the bone. The ribs have so much fat that they stay moist and it’s just perfect! I also highly recommend adding the garlic oil and chives/green onions at the end and baking it a bit longer. And do not cover, I repeat!
These are incredible!
Amalia says
making this tonight can I use any oil don’t have sesame oil.
Jeremy Gittins says
Simple and delicious….my favourite rib recipe.
Tammy Heggerud says
These are the best ribs and the only way I make them, except during bbq/smoking season. I was craving them today and they are for supper tonight, late Chinese New Year 🧧 supper.
Tammy Heggerud says
Oh and I do wrap them in foil and slow bake then take them out of the foil, brush with the sesame oil mixture and broil for a few minutes.
Angela says
These are the best ribs I’ve ever had in my life. I don’t make them any other way anymore.
Karyn S says
Had same questions as to whether ribs needed to be covered and the garlic powder, but also can this recipe be used for boneless country style ribs?
Diane LaMonica says
Do you bake the ribs covered?
Thank you!
Debbie says
The recipe indicates garlic powder only once in ingredients yet mentions it twice in instructions. Once combined with salt and pepper and sprinkled on ribs then again when cooking onions and garlic it mentions sprinkling garlic powder over? Did I miss a second amount?
Shannon says
I noticed that as well. I think it’s a mistake sprinkling the garlic powder over everything and stirring it in, although a little more garlic won’t hurt. I’ve made this recipe before and they are absolutely delicious. the men in our household couldn’t get enough of them
Lindsay Z says
Excellent recipe! A huge hit for family dinner. Because they’re so rich we only ate a couple each. I did add about a tablespoon of cornstarch to the mix.
I will make again, for sure.
Teresa says
Good recipe and your picky eater sounds like a spoiled little brat!
Lee Brown says
Hi, I did make your recipe before and it the ribs were delicious but my question is did you boil the ribs before the rub?
Thanks for sharing!?
Patrick says
Hi there!
@ Lee Brown- no need to pre-cook. 2hrs and 30 minutes at 300deg will cook raw ribs beautifully. Low and slow cooked ribs do look naturally pink when done. Never fear, they’re solid gold.
@ Kitchn Magpie- You are the bomb. This recipe has taken a place amongst many others from this site in my list of regular offerings. Please, please try adding a couple tsps of cornstarch to the salt/pepper mix. Try it. I’m tempted to growl at passerby’s that get too near my plate tonight.