Oven Rib Recipe

Ribs smoked outdoors are tops, but this oven rib recipe comes in handy when your plans for an outdoor barbecue are shattered by inclement weather. I'm not brave enough to tend my smoker in hail or in lightning storms. Are you?

Every once in a while, it becomes necessary to cook your spareribs indoors. That big party you've planned for weeks arrives with a massive show of thunder and lightning. Or maybe it's just so darned hot outside that you'd prefer to spend your time in the AC. Whatever the reason, it's good to know that decent ribs can be cooked in the oven.

Easy Oven Rib Recipe

Preparing the Ribs For The Oven

Whole sparerib slabs are difficult to work with and cook unevenly. The thick bony sternum and the thin point are two problem areas that should be removed. Learn to prepare sparerib slabs for the best results in the oven or the smoker.

After the ribs have been trimmed, they can be marinated or seasoned with your favorite rib rub recipe. Or both. I usually skip the marinating step and douse on a good amount of dry rub seasoning.

If you want to see a nice, pink smoke ring under the surface of the ribs, rub a tiny bit of curing mix onto the ribs before seasoning them with the dry rub. I put some Morton Tender Quick in a salt shaker and give the slabs a light dusting, then rub it in really well. A teaspoon per slab is plenty. It doesn't take much.

To give the ribs a smoky flavor, rub in a couple of teaspoons of liquid smoke seasoning before the dry ingredients go on.

Let the ribs rest for at least an hour before placing them in the oven.


Baking The Ribs

The secret to great oven baked ribs is to keep them up out of the melted fat. Place your rib rack on a baking sheet and stand the ribs on edge, or lay the slabs on cooling racks. In a pinch, I've even supported the ribs above the grease with metal skewers running across the top of a baking pan.

Set the oven temperature at 250 degrees, and bake the ribs for 3 to 4 hours. If you like you can baste them with a non-sugary liquid every 30 minutes or so. Beer is good.

The ribs will have a crusty bark on the outside when oven baked. If you prefer a more tender slab, wrap the ribs in foil after the first 1-1/2 hours of baking. The ribs will be moist and juicy throughout.

With this oven rib recipe you can have great tasting pork ribs anytime, regardless of the weather.


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