My friend Paul from Florida sent me this recipe and I tried it and these barbecue pork ribs come out great every time.  This is an oven based recipe, no BBQ grill needed, which I was suspicious of at first.  I thought that all spare rib recipes just had to be barbecue grill recipes.  But what I found out was that, for me, it’s not the grill that is most important, it’s that the cooking has to be what they call low and slow.  That is, low heat and slow cooked for a long time. I was also suspicious of the dry rub.  In restaurants I always order my barbecue ribs “wet” with red barbecue sauce instead of a dry version.  I suppose that’s because that’s the way I’ve always had them.  But with this rib recipe I’ve learned that a dry rub is a good way to cook the ribs and the sauce can be put on top at the last minute.  In fact, I tasted the ribs before I put on the barbecue sauce and they were quite good, so maybe next time I will leave the sauce off and try them dry. Here are the ingredients, listed in the four steps for cooking barbecue pork ribs: Step 1 – The Dry Rub 4 slabs of baby back pork ribs ½ cup brown sugar ½ cup paprika ⅓ cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1 tablespoon cayenne or ground red pepper 1 tablespoon black pepper 1 ½ teaspoon oregano 1 teaspoon cumin Combine all the dry ingredients and mix well - OR- 1 bottle of Big Bob Gibson’s Seasoning & Dry Rub or your favorite bottled rub Step 2 – The juices ½ cup apple juice per slab ½ cup grape juice per slab Step 3 – Dry Rub again ¾ cup of the Step 1 dry rub, or your favorite bottled rub Step 4 – The Sauce 1 ½ cup of Bib Bob Gibson’s Championship Red Sauce or your favorite bottled sauce ½ cup honey First, take off the thin membrane that covers the underside, bone side, of the ribs.  Use a sharp knife to start to separate a small piece of the membrane from the bones.  Then use a paper towel in your hand to grip the membrane and pull it off the whole slab of ribs in one shot.  This is an important step because that membrane would block the seasonings from being absorbed into that underside half of the pork rib slab. Step 1:  Sprinkle on a good amount of the dry rub that you choose, homemade or bottled.  Pat the rib slab gently to make sure that the seasonings stick.  Bake the ribs, meat side up, in a 250 degree oven for 2 ¼ hours. Step 2:  Remove the ribs from the oven and place each slab with the meat side *down* on a double- sized square of aluminum foil and fold the sides of the foil up to make a little “boat.”  Pour 1 cup of the step 2 juice mixture over each slab and fold over the foil to tightly cover the ribs so that no liquid or steam will escape when cooking.  Put the ribs back in the 250 degree oven for 1 hour. Step 3:  Take the ribs out of the foil and discard the foil and juice mixture.  Cover each slab with a medium coating of the dry rub and bake uncovered meat side up in the 250 degree over for another 20 minutes.  Step 4:  Again take the ribs out of the oven and turn it up to 350 degrees.  Paint on the step 4 sauce on both sides of each slab.  Place in the 350 degree oven for about 10 minutes or until the sauce starts to congeal and caramelize on the slabs.
Barbequed Pork Ribs - Oven Method
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