You don't need to go outdoors to enjoy tender, smoky, fall-off-the bone barbecued ribs. This easy oven method lets you enjoy a cookout favorite in the comfort of your own home.
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar
- 2½ tablespoons smoked paprika
- 2 teaspoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 2 racks baby back ribs, back of membrane removed
- 1½ cups ketchup
- 1/4 cup apple cider vinegar
- 3 tablespoons Worcestershire
- 1/3 cup dark brown sugar
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1/8 teaspoon cinnamon
- 1 teaspoon paprika
- 2 pinches cayenne pepper
- 2 tablespoons molasses
- 1 tablespoon yellow mustard
- 1 teaspoon sriracha
For the ribs:
1. In a small bowl, combine the salt, sugar, paprika, pepper, garlic powder, onion powder and mustard powder.
2. Rub the ribs with a liberal amount of the rub, being sure to massage the mixture into the meat for 1 minute and marinate overnight (leftover rub can be saved for poultry or other cuts of pork).
3. Preheat the oven to 300°F.
4. Wrap the ribs tightly in tin foil and place on a half sheet pan with a rack. Cook the ribs for 3 hours, or until tender.
For the sauce:
While the ribs are cooking, combine the ingredients for the sauce in a medium sized pan over medium-low heat. Let simmer, stirring occasionally, until reduced by a third, or until thick.
Turn on the broiler to high heat.
Brush the ribs with barbecue sauce on a rack, and begin to broil, brushing often to form a crust, repeating the process until dark and caramelized.