oven barbequed back or spare ribs
When I was working, I had a coworker ask me how to make ribs, she stated that hers were always tough & dry, and I really had to think about a recipe, since I just made them for years without even thinking, then I came up with these measurements, and she said after she had made them that they were the best ribs she had ever made, and before long other coworkers wanted the recipe, and they had the same results. So this is how I make my ribs when I am cooking in the oven. They are always tender. I also like to use Sweet Baby Ray's Honey Barbeque Sauce, if I do not have the time to make my own.
prep time
20 Min
cook time
2 Hr 45 Min
method
Bake
yield
6-8 people
Ingredients
- 2 - slabs baby back ribs about 2 1/2 to 3 pounds or
- 2 - slabs spare ribs (3 1/2 and down) see explanation below
- 2 tablespoons garlic powder(not garlic salt)
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 teaspoons dry mustard
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons onion powder
- 1 1/2 tablespoons brown sugar (firmly packed)
- 1/4 cup water
- 1 1/2 tablespoons dried chopped chive
How To Make oven barbequed back or spare ribs
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Step 1You can mix all of the spices together in a small bowl, and then sprinkle liberally on ribs, or do each one separately. I find it is easier to mix spices together, and then sprinkle equally among the ribs.
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Step 2Wash ribs thourgly, removing all visible fat. Take a sharp knife with a sharp point on end, and remove the thin shiny membrane on back side,by placing the tip at the end of the bone, then slip knife under thin skin, grasp with fingers and pull to remove. -
Step 3Then season liberally on both sides.I usually cut the ribs in half at this point and arrange them in a single layer on a long shallow pan. Cover and let marinate for a few hours or over night.
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Step 4Then spray a long jelly roll size pan with non stick cooking spray. Add the ribs and add 1/4 cup of water, just enough to create steam. Cover tightly to seal with aluminum foil. Place in preheated 300 degree F. oven and bake for 2 hours. After 2 hours remove foil and brush with your favorite Bar B Q sauce and let them bake an additional 30 to 45 minutes. Remove from oven and cut into serving size pieces.
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Step 5Note: When using the spices, use the ones you prefer, there may be one that I use that you do not care for, you can disreguard it, and use your personal preferance instead. But note that It may alter the flaver some what.
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Step 6ANOTHER NOTE OF IMPORTANCE: If you are using SPARERIBS, ask the butcher to remove the brisket from the rib. The brisket is the part that is lean and only has the grissle in it at the top of the spare rib. Usually when it is cut into smaller pieces, it is referred to as the rib tips. THE BACK RIBS DOES NOT HAVE A BRISKET ATTACHED. Also 3 1/2 and down refers to the weight of the rib, it usually means that the ribs weigh 3 1/2 pounds or less. These are the more tender & better cuts of the ribs,more than that means that they are tougher and takes longer to cook.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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