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.
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,
Pin this to your Dinner Recipes board and remember to Follow Me on Pinterest!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Salt and Pepper Ribs
- Prep Time
- 20 minutes
- Cook Time
- 3 hours
- Main Course
- Karlynn Johnston
- 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
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, the sprinkle the garlic powder over everything and stir it in.
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!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.