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 Salt & Pepper Baby Back Ribs

Salt & Pepper Baby Back Ribs

I picked up a large rack of baby back ribs at the market the other day and was looking forward to having a nice barbecue outside with the family, but the unexpected rain literally stormed on my parade. Luckily, this simple recipe tastes just as good in the oven! (Just takes a little longer.)

I gave my ribs a nice little back rub with salt, pepper and garlic powder & two hours later, voila!  

I served the ribs with an Asian inspired salad, grilled asparagus, buttered corn, and Brazilian cheese bread, but this meal could easily be paired with rice or even better, nengmyun!


  • 4 lbs pork baby back ribs
  • 1 tablespoon kosher salt (if you prefer things saltier, you can add an additional tablespoon)
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder


Preheat oven to 375F.


Using a butter knife, separate the membrane from the back of the ribs and discard. (I like to use a paper towel to grip the membrane so it doesn’t slip)

In a small bowl, mix together the salt, pepper and garlic powder.


Cut the ribs in half and generously season both sides of the ribs with salt and pepper mixture.

Line a baking sheet with foil. Wrap the ribs in foil and seal completely. Bake for 90 minutes and remove from oven. Unwrap foil and remove juices, making sure to be careful of the steam. 


Place ribs back on lined bake sheet and broil for an additional 10-15 minutes until the top of meat begins to crisp. Make sure to keep a watch on the ribs so they don't burn!


Remove from oven and let sit for about 5 minutes before cutting so the juices can set. 

Get the napkins ready and enjoy!




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