These barbecue ribs will fall apart with just a gentle prod of your fork. The best thing is that it cooked while I was at yoga class; I simply reheated my oven while I was getting ready to work out, put the meat in the oven before I left the apartment, and by the time yoga was finished and I had walked back home, the meat was ready!
half a rack of pork ribs
5 garlic cloves, minced
1. Dry the ribs with a paper towel. Rubs the garlic cloves all over the meat. Keep the garlic to line your container. Brush the meat with olive oil. Season with salt and pepper. Sprinkle and rub paprika all over.
2. Transfer to a sealable glass container that’s been lined with the garlic. Keep in the fridge for up to 2 days to marinate.
3. When ready to cook, let the ribs sit in room temperature while you preheat the oven at 275º. Transfer the marinated ribs to a sheet of aluminum foil, large enough to fold over, cover and seal. Put on a foil-lined baking sheet (the juices will leak) and bake for 2 hours.
4. When done, remove from oven and open the foil to release remaining heat and serve.