There is something so awesome about slow-cooked ribs that fall right off of the bone! The good news is you don’t have a smoker or fancy grill to make fantastic barbecue. My sister-in-law first introduced me to cooking racks of ribs in the oven, and it’s been a go-to for me ever since. It’s an easy main dish to make when you have guests over or simply throw it in for a family dinner. I usually serve it with BBQ friendly foods such as hash brown casserole, baked beans, corn on the cob or my Orzo Pasta Salad. I use the best ribs I can find which are usually fresh (not previously frozen) extra meaty pork loin back ribs. Grab your favorite barbecue sauce, lots of paper towels, and give these ribs a try!
BAKED BARBECUE RIBS
2 Racks of Extra Meaty Pork Loin Back Ribs
Barbecue Dry Rub seasoning such as Famous Daves or Stubbs. Or you can make your own rub (See Below).
A full bottle of Your favorite BBQ sauce. (I like Stubbs BBQ. But I always try something different! Sometimes I will make each rack a different flavor of BBQ sauce. Maybe one spicy and one smoky. It’s fun to try different flavors!)
Liquid Smoke (optional)
Homemade Dry Rub
1/4 c. packed brown sugar
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp chili powder
1 tsp. freshly ground black pepper
1 tbsp. paprika
1 tsp. ground mustard
1 tsp. cayenne
1 tsp black pepper
1 tbsp. Salt
2 tsp. cumin
Preheat oven to 300 degrees.
Lay two long sheets of foil on the counter and place one rack of ribs on each sheet. Season each rack with a generous amount of dry rub seasoning. Bring foil together to seal in each rack completely. It should look like two big foil packets. Place on a roasting rack in a roasting pan and place in oven. Bake ribs for 2 hours.
After two hours, open foil packets and sprinkle on liquid smoke if desired. Generously pour on barbecue sauce and coat ribs using a basting brush or spoon. Place ribs back in the oven, leaving foil packets open. Cook for one more hour and serve. (With lots of paper towels!) 🙂