Once again, I have failed to go exchange my empty propane tank. So using the grill is out of the question. That’s all right. My oven works fine. I decided to add a simple spice rub to my ribs. I normally just salt and pepper them and let the barbecue sauce do all the flavoring. But I wanted to change things up and give it a try. Plus, since I am taking a short cut and using store bought barbecue sauce, I wanted to do a little extra something. And the ribs came out surprisingly good. My son, who normally loves his ribs slathered in thick, sticky barbecue sauce suggested next time I leave some of them with just the dry rub and no sauce. What the what?
- 2 racks baby back pork ribs, about 4 1/2 pounds
- 3/4 cup light brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 2 cups your favorite barbecue sauce
- Preheat the oven to 300 degrees.
- If your store/butcher doesn’t already do so, you will need to peel off the membrane that covers the bony side of the ribs.
- In a bowl, mix together the brown sugar, smoked paprika, garlic powder and black pepper.
- Cover the ribs with this rub on all sides. At this point, I like to cut my rib racks into sections of 3-4 ribs. You can leave whole and cut when finished. I just hate burning my fingers when cutting ribs. But that’s my issue. You are probably not prone to burn yourself when cooking like me.
- Place ribs on two layers of foil. (or one layer of heavy duty foil)
- Place another two layers of foil (or one layer of heavy duty foil) on top of the ribs.
- Roll and crimp edges up tightly. Be sure edges are facing up to seal.
- Place packaged ribs on baking sheet.
- Bake for 2 1/2 to 3 hours or until meat is shrinking away from the ends of the bones.
- Remove from oven.
- Turn oven to broiler setting.
- At this time, if you haven’t already done so, cut your racks into 3-4 rib portions.
- Arrange on pan, bony side down. Brush on barbecue sauce generously.
- Broil for 1-2 minutes until sauce is caramelized and bubbly.
- If you prefer, turn ribs over and repeat with sauce on bony side. I don’t bother since it is all bone. Plus when I tried, the meat fell off the bone.
- Serve with your favorite sides and enjoy! Don’t forget the extra napkins.