Slow Oven Baked Ribs
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 and this weekend… 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 swinging by 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. Along with continuous laughter, bright and cheerful eyes gleaming and sweet souls comforted by the connection of family and the love of good food.
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 slowly oven bake the 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.
Served up with our favorite sides, a lovely Oregon Syrah and a sunset filled sky, gracefully announcing the return of summer.
Slow Oven Baked Ribs
I love this method of slow baking ribs. Simple as adding a little seasoning, popping in the oven and then slathering on your favorite barbecue sauce. Adding a different barbecue sauce each time I make them is half the fun. Check out A Beautiful Bite for a delicious Zesty Cherry Barbecue Sauce. Perfect for the summer grilling season!
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
Barbecue sauce (a quick barbecue sauce recipe follows or serve with your favorite barbecue sauce)
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.
Quick Barbecue Sauce
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
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)