Food: best BAKED back RIBS

Talking about Austin Texas and barbeques yesterday got me thinking about mouth watering ribsribs2Of course you cannot beat barbequed ribs for the best smoky flavour but I just made an amazing batch of ribs that were completely baked in the oven – while still maintaining a smoky flavour.  That’s right!  Even I was surprised at how delicious they turned out.  I first rubbed them all over with a homemade tex-mex dry rub which I provided the link to below (from a previous blog post) but you can always improvise.

  • 3 -5 lbs pork ribs (I used baby back ribs)
  • 3 or more tablespoons dry rub (use your favourite and add a smoked sea salt as part of your seasoning – Trader Joe’s makes an excellent one).
  • 1 cup barbeque sauce (this time I used Stubb’s Hickory Bourbon but there’s a link at bottom for a good one made from scratch).ribs1

DIRECTIONS

  1. Pre-heat oven to 300* F.
  2. Season all sides of the ribs with the dry rub of your choice.
  3. Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the rib slabs *meaty side up into the pan but make sure not to over crowd.  I usually put the baking dish (or pan) right on top of another slightly larger pan/dish that has at least a half inch of water in it.  This helps tenderize the ribs and keep them from drying out.  You can always try it without but this seems to work better.
  4. Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 – 3 hours (depending on the size of the ribs you are using).
  5. Remove the ribs from oven and drain any grease from dish; reserving the foil. Slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
  6. Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important — the resting period gives the ribs time to re-distribute their juices, just like a steak would).
  7. Enjoy!

*other recipes call for you to first place the ribs with the bone side facing up – until step #5 when you put the barbeque sauce on at which time you flip them over to the meaty side up.  I’m just telling you this but the way I did it (above) turned out to be excellent.

Dry Rub Recipe:

https://girlwhowouldbeking.com/2013/06/04/simply-satisfying-dry-rub-drumsticks/

Homemade Barbeque Sauce Recipe:

https://girlwhowouldbeking.com/2013/09/24/simply-satisfying-slow-cooked-pulled-pork/

If you make them, let me know how they turn out.

 

 

 

 

 

 

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