Tuesday, September 3, 2013

♥ Oven Roasted Memphis Ribs

























On my menu today will be my oven roasted ribs that I have shared with all of you many times here at Welcome Home. I stopped using a grill or smoker make my ribs. No need to...this rub and this method of cooking them will make you use that ...grill for burgers and chicken and steak. These delicious ribs come out so fall-off-the- bone-tender and they even have grill marks! Take a look at the photo of the ones I made today. Better yet, try them....let me know what you think!

 
My Oven Roasted Memphis Ribs

4 pounds pork ribs or two big slabs
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce

Dry Rub

1 cup brown sugar, firmly packed
1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder
2 tablespoons course salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Mix all ingredients together until blended. Lay ribs out flat and rub both sides generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.



























Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with water under the ribs making sure the ribs are not touching the water. Cover tightly with aluminum foil and bake for 30 minutes in a hot oven. Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.

Remove from oven and carefully remove foil so that steam escapes. Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce. Return to the oven to bake for 15 minutes. Carefully use tongs to lift ribs in one piece and place on platter.

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