This recipe is for about 8-10 people, perfect for summer bbq’s with friends! You can cut the recipe in half or quarter for 2 even!
Ingredients:
- 1 1/2 cup packed dark brown sugar
- 1/2 cup cider vinegar
- 1/2 cup lightly packed lemon zest from about 4 medium lemons
- 12 medium garlic cloves finely chopped
- 6 tablespoon cannabutter melted
- 4 tablespoon kosher salt
- 8 teaspoon paprika
- 4 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 4 racks baby back ribs
How it’s done:
- Place everything except the ribs in a small nonreactive bowl and whisk to combine. Coat the ribs evenly with the rub on both sides, cover, and refrigerate overnight.
- Heat the oven to 325°F and arrange a rack at the top and another in the bottom third.
- Remove the ribs from the refrigerator and let them come to room temperature while the oven is heating, at least 20 minutes.
- Line 2 baking sheets with foil and place the ribs meat side up on the sheets.
- Place 1 baking sheet on the top rack in the oven and 1 on the bottom rack and bake for 45 minutes.
- Switch the baking sheets and continue to bake until the ribs are knife tender, about another 45 minutes.
