Oven BBQ Ribs

If you know me than you know ribs are my absolute favorite food. If I had to choose a last meal for my life smoked bbq ribs would be the first thing on my plate.

The key to good bbq ribs is cooking it low and slow, basting, and smoke. This is why ribs from a smoker are so good, it allows the ribs to cook for long periods of time at a low temp to break down the collagen to make them fall apart and super moist. The smoke also adds an amazing flavor that is hard to imitate outside of a smoker.

Back when I was living with my family I had the luxury of having a smoker, so I was smoking ribs and meats all the time. Now that I live in California I unfortunately only have an oven and stove to work with, not ideal for cooking ribs. So I have to get a little more creative with how I get that bbq taste.

In this recipe I used my homemade bbq rub, searing the meat, a homemade basting liquid to perfect the oven ribs. This recipe is perfect for anyone who only has a stovetop and oven to work with, but still wants the taste of good bbq ribs.

Ingredients:

1. Rack of baby back or spare ribs
2. Rub:
   1. 1 TB Salt
   2. 1 TB Garlic Powder
   3. 1/2 TB ground pepper
   4. 1 TB smoked paprika
   5. 1/2 tsp cayenne
   6. 1 tsp chili powder
3. Basting liquid:
   1. 1 cup apple cider vinegar
   2. 3 tb Tabasco
   3. 1 tb salt
   4. 1 tsp pepper

Instructions:

1. Combine the rub and rub all over the ribs. Put on a plate and refrigerate overnight uncovered.
2. Next day heat up the grill or grill pan to med high. Sear the ribs to char and make a good crust. This will help bring a smoky flavor.
3. Combine the basting liquid ingredients and set aside
4. Wrap in a foil pocket, 1 rack per foil packet, keeping one end open and pour in a couple tablespoons of the basting liquid. Fold the end so the liquid wont leak out and place on sheet tray bone side down. See below.
5. Put in 250F oven for 1.5 to 2 hours, the ribs will be done when the bones wiggle and are a little loose. Let rest 20 minutes and enjoy.

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