When outdoor grilling isn’t convenient, your craving for BBQ ribs can be satisfied by this easy oven baked recipe. The result is a luscious, succulent, fall-off-the-bone rib meal. It’s finger-lickin’ great!
Slow, low, and lengthy is the way to grill ribs outdoors. But sometimes that just isn’t going to happen. (Rain? Burgers and hot dogs taking up all the grill space?)
Neither snowstorms nor thunderstorms keep us from our sticky BBQ ribs. When we have a serious hankering for ribs and can’t grill, we let our oven do the work. And delicious work, it does…
Our boys are widening their palate horizons as they grow. With each year, they add more and more food choices to their favorites list. Last year, they decided to join the BBQ rib fan club. Like father, like sons.
I love the ease of using the oven with this tender, gooey recipe, since I can cook up several racks of sticky ribs all by myself, without having to borrow Hubby’s grill skills.
These ribs are serious. Fall-off-the-bone serious. So tender, you have to slice them apart gently, or they might fall right off the knife and somehow end up in your mouth before making it on the platter.
This BBQ rib recipe is a constistent winner every time. The ribs first spend a night with the tasty dry rub, chillin’ in the fridge and letting all the flavors seep in. Then, they are slow baked to tender perfection. A quick broiling gives it that wonderful color.
We alternate between baby back and the meatier St. Louis style ribs. The style of ribs you choose doesn’t make a different, as you’ll get succulent results with your faorite cut.
Grab a couple racks of your fave ribs, and get cookin’. Don’t wait for the grill.
These sticky BBQ ribs are baked to fall-off-the-bone tenderness. Perfect for days when grilling outdoors isn’t convenient. Savory, sweet, and finger lickin’ great!
- 2 racks uncooked ribs (Baby Back or St. Louis both work well)
- Dry Rub:
- 1/2 cup brown sugar, packed
- 1 1/2 tsp paprika
- 1 TB kosher salt
- 1 1/2 TB freshly ground black pepepr
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 (18oz) bottle Sweet Baby Rays Honey BBQ Sauce (or your own favorite kind, bottled or homemade)
- 1–2 TB liquid smoke
- Dry the racks of ribs with paper towels. Using a sharp knife, make a slit down the middle of the rib membranes (thin layer of skin on bottom sides.) Carefully pull and remove the membranes.
- In a bowl, combine all dry rub ingredients and whisk to combine well. Pat and press dry rub onto both sides of rib racks. Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in fridge overnight.
- Preheat oven to 300F. Bake foil-wrapped ribs, on baking sheet, for 2 hours.
- Remove ribs, let cool enough to handle, and remove foil. Discard juices. Brush ribs generously with desired amount of BBQ sauce mixed with desired amount of liquid smoke. Broil for 5 minutes or just until tops are nicely browned. Watch carefully. (Alternatively, you can grill for 5-10 minutes per side, in lieu of broiling.)
Source: Chew Out Loud
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