On the menu today will be my out of
this world delicious oven roasted ribs that I have shared many times at Welcome
Home. You probably remember me telling you that I have stopped using the
grill or smoker to make my ribs. There's no need to anymore with this rub
and this method of cooking. Use the grill for burgers and chicken
and steak but save these for the oven! These delicious ribs are so
fall-off-the- bone-tender they melt in your mouth. 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!
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 coarse 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.
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 coarse 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 beef or chicken broth under the ribs making sure the ribs are not touching the liquid.
Cover tightly with aluminum foil and bake for 30 minutes in 450 degree hot oven. Then 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 away
from you so that steam escapes. There will be plenty of steam, do not get
burned.
Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue
sauce. Return to the oven to bake for 15-20 more minutes.
Carefully use tongs to lift ribs in one piece and place on platter.
Photography is the property of and copyrighted to ©Welcome Home
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