August 14, 2013

Oven BBQ Ribs

This weather is playing with my mind. I refuse to give in! It's so heavenly and cool in the mornings and evenings... It warms up through the middle of the day, but when the breeze blows, (and in the shade!) it has that tiny hint of coolness, the kind that tells you Fall is just around the corner... I'm not imagining it! But it's too early!! Not too early for me, of course, but according to the calendar, I am not allowed to get my hopes up! But oh, it feels so blissful... Could it be...??

Well, either way, it's still summer. And I still have some classic summer recipes to share! Although you can make this one anytime of the year, really!

Oven BBQ Ribs
Printable Recipe

3-4 lbs pork spareribs

1/8 cup packed dark brown sugar
1/8 cup kosher (coarse) salt
1/8 cup smoked paprika
2 Tb black pepper
1/2 Tb garlic powder
1/2 Tb onion powder
1/4 to 1/2 tsp cayenne pepper

a bottle of your favorite BBQ sauce (or homemade)

Whisk all dry ingredients together in a small bowl. Set aside.

Place spareribs in a large pot and cover with cold water. (If you have a big long rack, cut it in half) Bring to a boil on high heat and boil for 5 minutes. This removes the worst of the exterior fat, which a grill would normally take care of, but we're doing this in the oven.

Take ribs out of the water, pat dry with paper towels, and place in a 9x13 baking dish. Cover both sides with the spice rub. If you have time, let it sit for a few hours with the spice rub on, up to overnight. If not, proceed!

Preheat the oven to 300 degrees. Pour a generous cup of BBQ sauce over the ribs. Cover with aluminum foil and cook for 2 1/2 to 3 hours, until fork tender. (Check your ribs after 2 1/2 hours. Pull a bit of meat gently off the top with a fork. If it doesn't flake away easily, but is juicy underneath, give it another half hour. If it pulls apart, it's done!)
Remove the foil for the last 30 minutes of cooking and brush with more sauce, if you like that sticky, baked-on sauce. I do! Remove ribs from oven and let rest 20 minutes, re-covered with foil. If you haven't already, brush with more sauce, warmed on the stove or the microwave. Serve hot!
*Note: This spice rub can be used for just about anything! Steaks, pork chops, pork roasts, burgers, even chicken! We like it on pork and beef best. Try doubling it and keeping some around your kitchen!*
Ever wanted BBQ ribs in the dead of winter? Or don't have a grill? Or have no idea how to get perfect, juicy, fall-off-the-bone ribs on whatever grill you have? Well, look no further, folks!
Sure, you're missing some smokiness. Yeah, the "bark" isn't exactly pro. But who cares!! Look at the juiciness, seriously! Ridiculously juicy and tender and oh so delicious, I swear. These ribs should satisfy just about any carnivore you know. Trust me, I'm married to one. And he approves.
The Geologist may be a grilling master, but this is the only way we do ribs around these here parts. He has yet to try and best my oven ribs!

1 comment :

  1. Those look wonderful April! I am a sucker for barbeque ribs. I haven't had any in a long time. I simmer mine first too. That's what makes them so tender, fall off the bone, succulent. The sauce helps too. ;-)


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