Every July I go in search of smoke, flame and flavors with our annual month of grilling. And in doing so I usually get a number of emails from people without a grill/bbq pit who are in search of that sticky goodness you get with grilled meats. Here’s my take on doing bbq pork ribs during those cold winter months, in the oven. Remember if you’re doing this recipe gluten free, you will have to use your favorite gluten free bbq sauce for the finishing touches near the end.
1 rack of ribs
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 heaping tablespoon brown sugar
1/2 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot smoked paprika
1 cup bbq sauce (your fave)
The first step is to remove the thin membrane on the underside of the rack of ribs (pull with a paper towel for traction). Now this is optional, but for the rub to really get into contact with the open flesh and do it’s magic.. yea remove the thin membrane. Then I like cutting the rack into two pieces for easier handling.
Then is just a matter of placing all the ingredients (except the bbq sauce) in a bowl and give it a good mix. Now coat the ribs with this amazing rub you just made, cover with plastic wrap and put in the fridge for at least a couple hours to marinate. Try to really rub it into the meat with your hands.
Set your oven @ 300 F and then get 2 large pieces of tin foil and wrap each piece of seasoned ribs (make sure you keep all that lovely rub on the ribs) and seal them into 2 packages. Place then on a baking tray (so if they leak you won’t have a mess in your oven) and set them on the middle rack of your oven. Have then go for about 2 hours and 15 minutes.. by sealing the packages they will retain it’s moisture as they cook.
It’s now time to have some fun… remove them out of the oven (and tin foil) and place on a rack (if you have one) on a lined tray and hit them with a coat of your favorite bbq sauce. I lined the tray as I know the cooked-on bbq sauce will be difficult to clean later on. Set the oven on “BROIL” (basically high heat – above 450 F) and place the ribs back into the oven. NOTE: You will have to keep a close eye on these as the high heat will cause the sugars in the bbq sauce to burn. Give it about 3-5 minutes, then remove from the oven, turn over and slap on some bbq sauce and back in the oven for 3 minutes. Please repeat this 2 times so you get that lovely glaze combined with that sticky goodness of the bbq sauce.
Now here’s the thing… bbq traditionalists will say this is not bbq as there’s no smoke and though we can add a smoke pouch to the oven (who needs the entire house being smoky) this can stand on it’s own as being bbq (IMO). The rub will give this a wicked rounded flavor, the slow cooking in the oven will have these ribs fall-off-the-bones-tender and by using your favorite bbq sauce (remember to use gluten free if doing this recipe according to a gluten free diet), you’ll get those rich flavors you enjoy during the summer months.
Hi Chris….Tried this for my 50th wedding anniverisary! Wow.
I made these tonight and they were so very good. Every single time I’ve tried one of your recipes it’s turned out amazing and this is no exception.
Made ribs yesterday. Added 1 teaspoon of liquid smoke to seasoning. They turned out great. Will be putting into regular weekday rotation.
I use this method in the winter when I can’t smoke ribs I my Weber. I add a couple drops of liquid smoke to the rub before putting rub on ribs. Just enough smoky flavor…
Following this recipe is so easy, I love your enthusiasm, it’s now left to marinate, can’t wait to finish it off. And to cook more of your
recipes in the future. Thanks
Recently joined your family. Thank you so much for your expertise. Your way of helping me want to cook is just awesome. I especially like how you also show (pics)how it is done. some recipe are really hard to follow but your way of writing with pics is thumbs up for me. Also I like your method because its everyday food, ingredients easy to buy and you make cooking fun.
For Father’s Day instead of eating out, I am doing this rib recipe for my husband. Let you know how it turned out. Stay blessed
Thanks for joining us! The goal is to make cooking fun and to share the culinary culture of the Caribbean in a manner in which it’s not intimidating and educational at the same time.
Happy cooking (1luv)
Today tried to incorporate this recipe with another one that I’ve always used which is to simmer for about an hour first with onion, celery, carrots & a lime in order to remove or reduce the fat content. I let cool and then applied yr rub, allowed to marinate then cooked 11/2 hrs instead at 275F. Then I continued as u outlined. Turned out great. Enjoyed by all. Thank you once again.
I made two racks of baby back ribs like this today, the main difference was that instead of marinating I left them in the oven for 1hr at 170F (I didn’t have time to marinate them). Turned out really great! Thank you for the recipe!
Merry Christmas…. The ribs came out great & enjoyed by all on Christmas Day
Can’t wait to try this recipe for christmas.
I can’t wait to make these ribs 🙂 look so delicious! I always,wanted to make ribs and that looks so simple. Thank you for all the Awesome recipes and I love how I can save my recipes to your sitem 🙂
Looking forward to all your recipes.appreciate watching you prepare it
Hi Chris I love this as it saves me the task of lighting a BBQ-I really have problems with this. Lol.Your technique must result in delicious Ribs.