Baby Back Ribs & Kale

Going to college in the South really gave me an appreciation for good BBQ. There are good places in LA as well. But when we can't get out, we make this at home. There are two cooking times and temperatures depending on how much time you have. This recipe is more than enough for two people. 

Baby Back Ribs and Kale

Ingredients

1 rack of baby back ribs

1/4 cup of your favorite dry rub

Salt

1 bunch/bag of kale

2-3 shallots

1 tbsp of canola/vegetable/light olive oil

Bottle of your favorite BBQ sauce

Hardware

1 sheet pan

2 sheets of aluminum foil long enough to cover the length of the ribs

1 frying pan

1. If making same day, preheat oven to 350F.
2. Take the sheet pan and put one sheet of the foil in the pan. Take the rack of ribs and lay it flat. Season with salt and your dry spice on all sides. Warp the foil around as much of the ribs as possible. Add the other sheet to cover any areas that the first sheet didn't cover.
3. This can be refrigerated if you are not making it the same day. It is good in the refrigerator for 2 days and will taste better as it marinates. 
4. When ready to cook, put covered ribs into oven for 2 hours. (You have some time to catch up on other things while these are cooking.)
5. At the end of the total cooking time, turn oven off and leave ribs in oven while you make the kale.
6. Trim ends off from shallots and slice. Put into frying pan.
7. Wash and rough chop the kale. If you're using a bag of kale, put directly into frying pan. Drizzle oil on kale and turn heat to medium. Saute kale until wilted and shallots are slightly caramelized.
8. Take ribs out and serve with BBQ sauce.

Things to consider:

If you have time, you can make the same recipe at 250F but it takes 5-6 hours. I usually try to rub and foil the ribs the day I buy it from the store, and stick it in the refrigerator for an easy dinner. Some options for dry rub: Chili Con Carne or Galena Street. If you're looking to try a new BBQ sauce, right now, we really like Sticky Red Sauce.