19 April 2018

Oven Barbecue Pork Ribs

Oven Barbecue Pork Ribs / www.delightfulrepast.com

Oven Barbecue Pork Ribs hadn’t even entered my mind in recent months. But when I was checking out the meat counter at my local natural food store, I saw two packages of pork back ribs on sale for 30% off as this was their sell-by date.

I always make a point of buying humanely raised, non-GMO, antibiotic-free, etc, etc; and that’s a lot more expensive than supermarket meat, so I always look for the sales. And many times that turns my menu plans upside down!

The two packages each had a little slab weighing about 3/4 pound, perfect for the two of us. Then I just guesstimated how much dry rub and sauce I should make, and it worked out perfectly, with no waste.

The ribs turned out soooo good, I kind of don't care anymore that we haven't gotten around to replacing our outdoor grill. They steamed to tender perfection in the foil wrap and then developed the sticky, crusty finish unwrapped.

Of course, barbecued (oven or otherwise) ribs are like meat candy, so I don't eat a large serving or have them very often. 

Mr Delightful was really happy with these ribs, so I'm going to be making them again. They really call for my Perfect Potato Salad, but that wasn't happening, so I diced some potatoes and fried them nice and crispy. And next time, Daddy's Broccoli Salad instead of peas. Are you a rib fan?


Oven Barbecue Pork Ribs / www.delightfulrepast.com
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Oven Barbecue Pork Ribs


(Serves 2 or 3, but recipe can be easily multiplied)

1 1/2 to 2 pounds (0.68 0.91 kilograms) pork back ribs

The Dry Rub

2 tablespoons (0.875 ounces/25 grams) dark brown sugar
1 1/2 teaspoons ground dried chiles (I make a little mixture of my own)
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/8 teaspoon cayenne

The Barbecue Sauce

(Makes about 1/3 cup)

1/4 cup organic ketchup
2 teaspoons dark brown sugar
2 teaspoons cider vinegar
1 teaspoon country Dijon mustard
1 teaspoon Worcestershire sauce
Pinch of cayenne

1 Preheat oven to 250F/120C/Gas1/2. Tear off a piece of 12-inch-wide aluminum foil about 18 inches long, fold it in half and place it in a 13x9x1-inch quarter sheet pan. Tear off a 9-inch long piece for the “lid.”

2 In a small bowl, stir together all the dry rub ingredients.

3 In a small bowl, stir together all the barbecue sauce ingredients.

4 Put the rack(s) of ribs meat side down on foil. Peel off the tough membrane, if there is one, on the bony side of the ribs. Prick the back of the ribs with a knife in several places. Apply dry rub all over. Put the top piece of foil over the meat-side-down ribs and fold the edges to wrap tightly. Place the quarter sheet pan with its package of ribs in the preheated oven for 2 hours.

Note: May be made ahead to this point, refrigerated and finished the next day.

5 Remove from the oven; turn the heat up to 350F/180C/Gas4. Remove the top foil and carefully drain off all the liquid. Brush a third of the sauce on the meaty side, put it back in the oven with the foil open for 15 minutes. Repeat twice, cooking for a total of 45 minutes.

6 Let ribs rest for 5 minutes before cutting apart. 

Jean

62 comments:

Zaa said...

We are “RIB” Family “... I really enjoy trying new rib recipes and this one looks so quick and easy with the pan fried potatoes (another favourite) ...My Prince Charming will probably think he has gone to heaven ... as I can make these myself ( ha ha)... You always come up with the best recipes and 30% off is a great buy .... Please do have a wonderful day !!!...Hugs

Jean | DelightfulRepast.com said...

Thank you, Zaa. And about those potatoes: I diced them smaller (and more neatly!) than usual to be cute for the photos, and they were soooo good -- the smaller the dice, the more crispy edges! I hope your "Prince Charming" likes the ribs as much as mine did.

Thomas "Sully" Sullivan said...

Ribs, ribs, pork ribs – the porcine paradox, scaffolding for swine! Oh, you’ve hit another favorite of mine. I am ever on a search for consistently good ribs whether commercially prepared or done by moi. Had a great local place called Smokin’ Bonz, where the owner would take me out to his smoker in back and let me handpick a rack, then cut the ribs up for, again, my personal choice. We had many interesting connoisseur discussions, and he used to buy me special kitchen knives through his dealer connections. But, alas, his tiny shop was in a doomed location and he went under. The problem(s) are always the same. The amount of meat on each individual rack, the amount of time spent slow cooking, and (in the case of restaurants) how to keep them from getting dried out and yet readily available. All of these factors vary so, and even if you prepare them yourself, it’s hard to gauge the amount of meat thickness on each rib and therefore the proper cooking time to make them fall-off-the-bone tender without getting burned. I’ll be interested to know whether your next purchase comes out the same. And I love your appellation “meat candy” – so true! You should do an article on the sauces next. Our best local version (to my tastes) is something called Wee Willy’s. 5 cleavers!

Louca por porcelana said...

I'm not a rib fan but your recipe looks great!My husband loves rib very much.Hugs,Jean!

Angie Schneider said...

Jean, these bbq pork ribs look outrageously delicious! Love your homemade rub too.

Jean | DelightfulRepast.com said...

Thanks, Sully, I don't take those 5-cleaver awards of yours lightly! It's sad when a good place like that goes under. Often the owners don't, or can't, charge enough for the quality of food they're putting out.

Jean | DelightfulRepast.com said...

Thank you, Maristella! Hugs.

Jean | DelightfulRepast.com said...

Angie, thank you so much!

Mildred said...

Makes me so hungry just reading about the ribs. Thank you.

The Joy of Home with Martha Ellen said...

Oh Jean, we love ribs in our home. My family would like to have them more often. Our son makes them using a very similar method like your's in the oven. My mouth is actually watering just thinking about these. Your rub sure sounds great. ♥

Jean | DelightfulRepast.com said...

Thanks, Mildred. It's kind of making me hungry, too!

Jean | DelightfulRepast.com said...

Martha, thank you. The oven method is so much easier, too - a lot less fuss and bother!

Margie said...

Yes, I'm a rib fan. Every year, we go to Ribfest (held on Labour Day weekend) which is supposed to be the largest ribfest in Canada with 20+ ribbers!

Jean | DelightfulRepast.com said...

Wow, Margie, that sounds like an event I wouldn't want to miss!

kitty@ Kitty's Kozy Kitchen said...

Ooh yes, absolutely I'm a fan of ribs, Jean! I make mine in the oven, too, first with a rub, and then like you, a BBQ sauce later. I'll bet your hubby was a happy man!

Jean | DelightfulRepast.com said...

Thank you, Kitty. Yes, he was! In fact, he just put in a request to have this again really soon.

Mrs Shoes said...

Mr Shoes is working tonight so I'm eating a salad... but those ribs sound SO much better! :-(

Jean | DelightfulRepast.com said...

Aw, thanks, Mrs Shoes. I don't make a very elaborate dinner either when I'm dining without Mr D!

Gerlinde de Broekert said...

I haven’t made ribs yet but I am intrigued by your recipe. I am also buy pork that is raised in a humane way.

Jean | DelightfulRepast.com said...

Thank you, Gerlinde. I hope you'll make it soon. And I'm always happy to hear about someone who buys humanely raised pork.

Cheryl said...

Love your term "meat candy" (grin) and your meat candy looks delicious! Mmmmmm . . .

Jean | DelightfulRepast.com said...

Thank you, Cheryl. "Meat candy" sounds fun, doesn't it?!

Jeanie said...

Oh, I could go for this! Looks and sounds delish! More meat candy!

Pauline Wiles said...

These look amazing but like others, "meat candy" is slightly a yellow flag for me. Still, it's a mouthwatering photo and I'm tempted!

Jean | DelightfulRepast.com said...

Thanks, Pauline. I enjoy a few as *part* of a healthy meal and stay within my sugar limit. But some people can really "put away" the ribs!

Jean | DelightfulRepast.com said...

Jeanie, thanks. And you can just pass it on to your handsome personal chef and he can whip some up for you!

Candysfarmhousepantry said...

We do love our BBQ pork. Look yummy. Found you on Traffic Jam Weekend Linky Party.

Jean | DelightfulRepast.com said...

Thanks, Candy!

Phil in the Kitchen said...

Pretty much every week for many months when I pass by our local butcher I think that I've really got to cook some of the fine ribs he sells. And then I forget and don't get round to it. You've made me realise that I really do have to just get rib cooking as soon as possible. They look so good in your picture.

Jean | DelightfulRepast.com said...

Phil, thanks so much. And I hope you will pop round to the butcher's and get rib cooking right away!

Susan J Meyerott, M.S. said...

HaHa...perfect timing, Jean! I am poised to cook pork ribs tonight! I have my own home made BBQ sauce I like...but yours sounds so tasty I'm going to take the plunge. I also like the slow cook in the oven at lower temp. And as always, how could anyone resist your photos? They make me so hungry I can barely think of waiting 2 hours....

Jean | DelightfulRepast.com said...

Sue, thank you! And they do come out just like the photos -- I don't use any fancy, phony "food styling" tricks that look great but make it inedible. Hope you like 'em!

Cocoa and Lavender said...

It’s funny… I wasn’t thinking of pork ribs either today, but now I am! Years ago, a friend and Tucson made us baked pork ribs, and I’ve lost the recipe. Thank you for finding it for me, Jean! I love your spice mixture!

Jean | DelightfulRepast.com said...

Thank you, David. I'm making this again today -- found two little packages on sale at the butcher's counter this morning!

csuhpat1 said...

That looks really good. Thanks for sharing. #BlogCrush

Fran @ Gday Souffle said...

I've always wanted to make ribs but I always thought you need to have a smoker or a Barbecue grill. Cooking the ribs in the oven now makes it look so DO-ABLE- yea!!

Jean | DelightfulRepast.com said...

Thank you, csuhpat1!

Jean | DelightfulRepast.com said...

Fran, I'm so glad! I hope you'll try it soon and let me know how it turns out for you.

Lowcarb team member said...

I think you've got your readers feeling hungry! LOL!
They do look good.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan! Since I normally have a "low-carb" dinner, it doesn't bother me to have a "meat candy" meal once in a while! :D

ChirpyDebs said...

Hi Jean, don't you love a bargain? It makes meals taste so much better. This recipe sounds good and nice and simple too. Pinning for future reference.

Popped over from #sweetinspiration.

xx

Jean | DelightfulRepast.com said...

Thanks, Debs! Pins and all social media shares are much appreciated. Yes, I *do* love a bargain!

JakiJellz said...

These look amazing! Thanks for joining in with #TriumphantTales, hope to see you back again tomorrow.

April J Harris said...

We love ribs, but I have only ever used barbecue sauce, never a rub and sauce. I think we are missing out! Your recipe looks wonderful, Jean, and it sounds so good! Next time we treat ourselves, I hope to give it a try. Thank you so much for sharing this wonderful recipe with the Hearth and Soul Link Party. I hope you have a wonderful week!

Jean | DelightfulRepast.com said...

Jaki, thank you. Hope you'll give them a try!

Jean | DelightfulRepast.com said...

Thank you, April. Yes, the rub makes a huge difference, you'll find!

Tony Grant said...

I like a rib now and then Jean. These look great. However, ( I'm always a spoil sport, but must push you on to perfection!! Ha! Ha!), "so I diced some potatoes and fried them nice and crispy." How about some chips next time? It's the being English you see. The diced potatoes look fine. All the best, Tony

Jean | DelightfulRepast.com said...

Thanks, Tony. Chips are all well and good, but nothing gives you more crispy, crunchy "edges" than tiny dice!

Marcelle said...

Hi Jean, I make pork ribs in the oven sometimes and our recipes are really very similar. Now you've got me craving these delicious-looking ribs!

Miz Helen said...

Your Oven BBQ Ribs look amazing, I can almost taste them! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks, Marcelle. Sounds like you better fire up the oven!

Jean | DelightfulRepast.com said...

Thank you, Miz Helen. Love #FullPlateThursday!

Grandma's Hosue DIY said...

Looks delicious! Thanks for sharing with us at the To Grandma's house we go link party :)

Lucy At Home Blog said...

Mmmm these do sound delicious! Hubby LOVES barbeque flavour so I know these would be a big hit with him. #blogcrush

Jean | DelightfulRepast.com said...

Thanks Tarah!

Jean | DelightfulRepast.com said...

Lucy, thanks, I hope you'll make some for him soon!

Rose said...

Looks delicious and I hear good things about dry rubs.

Jean | DelightfulRepast.com said...

Thank you, Rose. Yes, I think the long, slow cooking with the dry rub adds another dimension.

Cranberry Morning said...

I've been trying to think of something to serve when friends come over Sunday evening for our Full Moon Walk. I love that the prep on this can be done ahead of time and grilled once they're here! Thanks, Jean!

Jean | DelightfulRepast.com said...

Thank you, Judy. Sounds like such a fun evening. Enjoy!

Kitchen Riffs said...

Oven ribs are fantastic, aren't they? So tender and so easy. And best of all, so TASTY! Yours looks great -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. My mother used to do them first in the oven, then finish on the grill. But I don't have an outdoor grill just now, so ... Must say, I'm doing fine without it!

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