It’s a rainy day. My boyfriend, Ryan and I are both off. Ryan is checking emails while I do chores, and we have barbecue competition shows on TV.
Now, I’m craving barbecue. If you know Hoboken, NJ, you know that our barbecue options in the area are limited. I also don’t have a grill. What’s a girl to do…
It just so happens that my brother is a manager at an Outback Steakhouse, so I texted him to ask him some tips on making ribs in the oven. He said to take off the membrane, cover in a rub, cook low and slow, baste in some bbq sauce, then broil for about 5 minutes.
I then searched the internet for similar preparations, and I saw butteryourbiscuit makes them the exact same way! I took a lot of tips from her recipe and applied Paulie’s rub and barbecue sauce to the preparation techniques.
Thank you, so much Paulie and butteryourbiscuit for your wise advice. This recipe is a keeper, and now a staple in my cookbook.
1/2 c brown sugar
2 T paprika
1 1/2 T chili powder
1 T granulated garlic
1 T onion powder
2 t salt
2 t cayenne pepper
1 t cumin
3.5 lbs of spare ribs or baby back ribs
3 cups barbecue sauce
1. Preheat oven to 275°.
2. If membrane is still attached to ribs, remove. Pat ribs dry with a paper towel. Place the ribs on aluminum foil.
3. In a small bowl, combine the ingredients for the rub. Rub on both sides of the ribs.
4. Wrap the ribs TIGHTLY in aluminum foil. Wrap a second time with aluminum foil. Be sure that the foil is very tight. If there is air in the foil packets, the ribs will steam instead of braising in their own juices.
5. Bake 3 hours if you are making spare ribs, or 2 hours if you are making baby back. The meat should be super tender.
6. Remove ribs from the oven and set oven to broil. Open your foil packets and drain the liquid. Brush the ribs with barbecue sauce on both sides. Be generous with your sauce. =)
7. Place ribs under the broiler for about 10 minutes, or until sauce starts to brown / caramelize.
8. Allow ribs to rest for at least 10 minutes.