Barbecued Ribs

In spite its name, this recipe doesn’t require the use of your barbecue. But with very little effort this method gives you those succulent, sticky ribs we crave every summer. I have tried many, many different recipes for ribs. This is the one I turn to the most. It has all my favorite components: easy to prepare and apart from the ribs, there’s a good chance already you have everything you need in your pantry. 

The sauce is a snap to make, but your favorite store bought brand works in a pinch too.
I like to keep a jar of the homemade spice mix in my cupboard which helps makes the prep time that much easier. So the next time you want to whip up a batch of mouth watering ribs, you’re ready to go.

Look around your kitchen. Chances are you already have all the ingredients for a great spice rub.
No need to buy a pricey premixed bottle from the market.

Mason jars are my vessel of choice for storing everything from spice rubs to leftover sauces.

Giving the spice rub time to rest on the ribs helps to tenderize the meat and develop
a rich layer of flavor.

Barebecue Ribs

Ingredients:

2 racks of baby back ribs, about 2lbs each

For the spice rub:
1/4c brown sugar
1/4c chili powder
3 tbsp paprika
1 tbsp salt
1/4 tsp cayenne pepper

For the sauce:
2c chopped onions (about 2 regular sized onions)
2 tbsp canola oil
4 cloves garlic, minced
1/3c brown sugar
1 1/2c ketchup
1/2c cider vinegar
1 tsp mustard powder
1/4c molasses
3 tbsp Worcestershire sauce
1 tsp sriracha

Directions:

1. Place the ribs in a pan large enough to hold both racks of ribs. I like to use one of my vintage pyrex glass baking pans.

2. In a mixing bowl combine brown sugar, chili powder, paprika, salt and cayenne pepper.
Rub on to both sides of the ribs. Cover the pan with plastic wrap and refrigerate for at least an hour or overnight.

3. Make the barbecue sauce: place the onion and oil in a medium saucepan and saute' over medium heat until the onions are soft and translucent, about 10 minutes. Add the garlic and saute' for another minute or so. Add the rest of the sauce ingredients and bring to  a simmer. Cook for another 15 minutes, stirring occasionally until the sauce is thickened. Let it cool slightly and puree until smooth in a blender or processor. I find my immersion blender, which can go right into the saucepan, perfect for this job. Remove about 1c of sauce for serving.

4. When ready to bake, preheat the oven to 325 degrees. Line a rimmed baking sheet with foil and place the racks of ribs on the sheet, meaty side up. Cover with another piece of foil and seal. Place the foil covered baking sheet with the ribs in the oven and bake for about 1 1/2 hours. Remove the foil, flip the ribs and paint with sauce. Cook for another 30 minutes. Flip the ribs again and paint with more sauce. Cook for another 30 minutes or until tender.

5. Set the oven to broil and brown the ribs, meaty side up for 2-4 minuets or until browned and sauce is slightly caramelized. Separate the ribs. I like to use kitchen shears, but a sharp knife works too. Place on a platter, baste with more sauce and serve.