My husband is the resident Grill Master in the house. While ribs are great on the grill, even he admits that cooking ribs on the grill is kind of a pain. You have to heat them indirectly (which is extra tricky on a charcoal grill), and then there is very frequent monitoring for a very long cooking time. In the oven? Not so much. Prep them, stick them in the oven, and–if you want them extra awesome–broil them at the end. Sweet (and savory)!
What you need:
- 2 racks of baby back pork ribs (about 6 lbs)
- 1 t. cayenne
- 1 T. black pepper
- 2 t. garlic powder
- 1 t. onion powder
- 1 T. salt
- 1 t. dried oregano
- 1 t. dried thyme
- 1 t. celery salt
- 1 c. BBQ sauce (store-bought or homemade)
- small bowl
- large baking sheet
- aluminum foil
- basting brush
Time: 10 minutes prep, 3 hour cooking
Freezeable: The meat itself is freezable, or you could freeze the meat de-boned and shredded after cooking.
Serves: For bone-in ribs, count on 1 lb per person
Multiplying the recipe: You can multiply it, but make sure you have enough room in your oven and rotate pans. The ribs should only be in one layer on the pan.
Oven Roasted BBQ Ribs:
Preheat oven to 300F. Combine spices in a small bowl. Line baking sheet with aluminum foil (a large enough piece to completely enclose the ribs). Unwrap the ribs and place them on the foil. Generously sprinkle both sides of the ribs with the dry rub, and leave the racks meat side up. Seal the aluminum foil over the ribs.
Roast in the oven for 2 1/2 hours undisturbed.
Unwrap foil and generously baste ribs with BBQ sauce. Increase oven temperature to 350F and roast uncovered for 10-15 minutes. Move the pan a few inches away from the broiler and cook under the broiler for 3-5 minutes, moving the pan if necessary and watching closely to not burn the ribs.
Serve with plenty of napkins!