Incredible Barbecue Ribs from the Oven

paula

10 years ago

Enjoying really good barbecue ribs is not something that must be saved only for the summer grilling season or when you go to a good barbecue restaurant. You can make really incredible barbecue ribs in your oven. Although they take a while to cook, they are easy to make and a lot cheaper than buying already prepared ones.

There is not a smoke ring, but I doubt you’ll miss it. I like these just as well as the ones from my favorite barbecue ribs joint….and I love those. Better yet, I can fix a rack/slab of ribs at home for 1/3 to 1/2 the cost of buying them at my favorite and least expensive barbecue joint.

If you want the smoke flavor, you can still have it by finishing the oven cooked ribs on the grill. (You can also add liquid smoke to the barbecue sauce, but I don’t think it tastes the same as the real smoke). The grill is a great place to add the sauce to the ribs, but the oven/broiler work just as well. Of course, you can also serve them plain with just the dry rub or with the sauce on the side.

I typically do not add brown sugar to my dry rubs (I am paranoid about burning my meat with the sugar). However, if you do not plan on using any sauce, you may want to include some brown sugar in your rub. Either way, you should let your pork ribs set for a while to marinade before placing them in the oven.

To cook the ribs, I wrap a baking sheet with foil and then lay cooling racks on top to hold the ribs. The foil makes clean up easier…and I am all about the easiest clean up as possible. I do not like to use nonstick cooling racks to cook on because I don’t want to heat up the coating not knowing what (if any) chemicals could be released. I stick to my plain metal racks when placing them in the oven.

I cook the ribs in what is essentially a foil packet. I place the prepared slab(s) of ribs on a sheet of foil with the “meat-side” up and liberally apply the spice rub. I cover it with another, slightly smaller sheet of foil and fold over the edges of the bottom sheet around all of the sides to form a packet or pouch. I set the packet/pouch on the cooling rack lined baking sheet and place it in a lower temperature oven for at least a couple of hours.

When the ribs are done or almost done, I take them out of the packet(s)/pouch(es) and place them directly of the cooling racks, brush on some sauce, and stick it under the broiler until the desired look/color is achieved.

I save some of the “juice” from the ribs that collects in the foil packet(s) make the barbecue sauce. You can just dispose of it and make your own barbecue or use your favorite bottled barbecue sauce instead.

Recipe: Incredible Barbecue Ribs in the Oven

Ingredients:

spare ribs (1 – 2 racks) or pork loin ribs (2 -3 racks)
1 – 2 Tbsp. Kosher salt
1 Tbsp. smoked paprika
2 tsp. turmeric
1 tsp. onion powder
1 tsp. cumin
1/2 tsp. white or black pepper, or to taste
1/2 tsp. garlic powder, optional

Instructions:

Preheat oven to 275 degrees F.
Cover a larger or “half sheet” baking sheet with aluminum foil.
Place metal wire cooling or baking racks on foil lined baking sheet.
Remove “silver skin” from the bone side of the ribs, if it has not already been done.
If using spare ribs that have not been cut to St. Louis, etc. style, remove excess fat and strip of intermixed muscle on the one side of the rack.
Dry off ribs with a paper towel.
Cut rack in half to be able to handle it better.
Place rack on piece of aluminum foil.
Mix rub spices together in a small container.
Apply a liberal amount of the rub to both sides of the ribs.
Cover ribs with another slightly smaller sheet of foil.
Fold over edges of foil on all edges until the packet is well sealed.
Place packet on wire racks atop baking sheet.
Place in oven to bake for 2 – 3 hours, depending on size and type of ribs.
Increase oven temperature to 300 after 2 to 2 1/2 hours until the ribs are done.
When done, meat should be starting to pull away from the bones.
Remove ribs from foil packet and place directly on wire racks; reserve 1/4 c. of drippings or “juices” from foil, if making barbecue sauce recipe.
Make barbecue sauce in a sauce pan or use bottled sauce, if desired.
Turn oven on to broil (low).
Brush barbecue sauce on all meat portion of the ribs.
Place ribs, uncovered on wire rack, under broiler. Keep a close eye on ribs to achieve the desired consistency and char. When both are reached, remove from oven and allow the ribs to rest for a few minutes before cutting into serving size portions.

Notes:

After ribs are cooked through and before the barbecue sauce is added, ribs may be either served with just the dry rub or with the sauce on the side. The ribs may also be cooled and stored in the refrigerator to be finished later (may even be frozen).

Use whatever spice rub and barbecue sauce you prefer.

Recipe: Barbecue Sauce for Ribs

Ingredients:

1/4 c. reserved “juices” from cooking ribs
1 small onion or equivalent dried onion, or 1 tsp. onion powder
1/2 c. ketchup
3 Tbsp. +/- apple cider vinegar
1/4 c. honey
2 – 3 Tbsp. Sorghum or brown sugar, or 1 Tbsp. molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. paprika
1 tsp. ground mustard
1/2 tsp. chili powder
1/2 tsp. turmeric
1/2 tsp. cumin
salt, to taste if needed

Instructions:

In a sauce pan, cook onion in reserved “juices” from cooking ribs until the onion is soft.
Add the remaining ingredients.
Cook over medium heat until mixture comes to a boil or near boil, stirring frequently.
Cook for at least 10 minutes to incorporate flavors.
Taste and adjust seasoning as mixture cooks.
Reserve 1/2 to 2/3 of the sauce to serve with ribs.
Baste ribs with remaining sauce before broiling or grilling the ribs (after they have completely cooked in the oven).