If there is one thing the Bennett Crew loves, it’s a barbecue. The deck table filled with Grandma Eilene’s Macaroni Salad, Chipotle Lime Grilled Corn on the Cob, Gorgonzola Mashed Potatoes and this weekends highlight, Slow Oven Baked Ribs.
Once the weather turns lovely, we dine outside every evening. A tradition since the two sassy gals were little ones. Running around the house with bare feet, sliding across the wood floors, onto the earthy wood boards of the outside deck. Clean fresh breezes with the scent of pine and fresh turned garden dirt – all ceremoniously accompanied by the melodies of returning songbirds.
After a few glorious minutes savoring the beautiful and fragrant evening, I can always count on a scruffy little terrier patiently sitting by my chair hoping a crumb will drop. Life around my table is filled with continuous laughter, bright and cheerful eyes gleaming and sweet souls comforted by the connection of family and the love of good food like these favorite Slow Oven Baked Ribs.
Ranger Craig’s grilled baby back ribs are a must at every barbecue. As well as his secret spice grilled chicken and bleu cheese burgers. But this weekend I decided to make these slow oven baked ribs and then finish them off on the gas grill. Perfectly seasoned and perfectly “fall of the bone” tender with just a little crisp on the outside. You’ll want to make extra because everyone will want seconds.
This gorgeous meal is complete when served with my favorite DaVinci Chianti and a sunset filled sky that is gracefully announcing the return of summer.
Delicious Wishes and Loads of Love!
- ¼ cup brown sugar
- 1 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 2 slabs baby back ribs
- 1 cup ketchup
- 2 tablespoons Worcestershire
- 1 tablespoon soy sauce
- 2-3 tablespoons dark brown sugar or homemade preserves
- 2 tablespoons apple cider vinegar
- Dash of cayenne
Line a baking sheet with foil. Season the ribs with salt and pepper.
In a small bowl mix together the brown sugar, onion powder, ground cumin, ground chili powder, smoked paprika and cayenne.
Rub the spice blend over both slabs of ribs. Let the ribs sit while you preheat the oven to 300F.
When the oven has reached temperature, place the baking sheet in the oven and let them bake for about 1 ½ - 2 hours, or a little longer should they be meaty ribs. The meat should be tender and easily separate from the bone when the ribs are done.
Once the ribs are done, brush with your favorite barbecue sauce, or use the sauce recipe below. If you like a crisp outside texture, fire up your gas grill and let the ribs crisp a bit over the grill. Or place directly under the broiler until you achieve the desired amount of crisping.
Slice up the ribs and place them on a platter. Serve immediately. These are also delicious re-heated the second or third day… if they last that long.
To make the barbecue sauce, mix all the ingredients together and season to taste with salt and pepper. Adjust sweet and spicy according to taste.
- Grilling: Balsamic Glazed Baby Back Ribs (seriouseats.com)
- The 10 Best BBQ Joints in America (relish.com)
- Sunday Supper: Baby Back Ribs With Mojo Barbecue Sauce (seriouseats.com)