Slow Oven Baked Ribs
This is just the BEST recipe for ribs I’ve come across yet and has come via chef Karista Bennett, over at Karista’s Kitchen. If you check out Karista’s original recipe, you’ll notice I’ve tweaked it ever-so-slightly when it comes to the sauce and when to add it but that’s about all I’ve tweaked. Enjoy!
¼ cup brown sugar
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper
2 slabs baby back ribs
Barbecue sauce (a quick barbecue sauce recipe follows…)
Line a baking sheet with foil. Remove the tissue from the back of the ribs then season with salt and pepper.
In a small bowl mix together the brown sugar, onion powder, ground cumin, ground chili powder, smoked paprika and cayenne.
Rub the spice blend over both slabs of ribs. Let the ribs sit while you preheat the oven to 300F.
When the oven has reached temperature, place the baking sheet in the oven and let them bake for about 1 ½ – 2 hours, or a little longer should they be meaty ribs. The meat should be tender and easily separate from the bone when the ribs are done.
Before the ribs are totally cooked, about 20 or 30 minutes before the final time, remove from oven and brush with BBQ sauce (as per below) then replace into oven to finish cooking.
Once the ribs are done, brush with more of the sauce recipe below.
Slice up the ribs and place them on a platter. Serve immediately.
QUICK BARBEQUE SAUCE
3/4 cup ketchup
2 tablespoons Worcestershire
1 tablespoon soy sauce
2-3 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
Dash of cayenne (Note: it’s a DASH not a SPLASH – please learn from my mistakes!)
On a low heat mix all the ingredients together and season to taste with salt and pepper. Adjust sweet and spicy according to taste.