Originally published on October 2, 2015
That familiar October chill is officially in the air and while I still take a few trips out to the barbecue every now and then, they’re certainly fewer and farther between. Plus, during this time when I don’t really want to turn the furnace on just yet, letting the oven do the work of warming up the house can be nice.
Cooking ribs in the oven isn’t that much different than cooking them on the grill, but you need to remember the foil. Lots and lots of foil.
Ingredients:
2 racks of pork ribs, side or back cut
2 tablespoons cumin
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon white pepper
2 cups barbecue sauce
Directions:
1.) Preheat the oven to 325 degrees Fahrenheit and remove the silver skin from the ribs.
2.) Combine everything together but the ribs and the barbecue sauce. Sprinkle generously over both sides of each rack of ribs and massage into the meat.
3.) Lay out one large piece of aluminum foil. Place the ribs in the centre and fold the foil over them to cover as best you can. Then, using another very large piece of foil, cover the remaining portion of the ribs that are still showing. Fold the foil under and around the ribs, completely sealing the ribs in a foil packet. Repeat with remaining rack of ribs.
4.) Place the ribs onto a baking sheet and cook in the oven for 2 – 3 hours, until they are tender and just starting to fall off the bone.
5.) Carefully remove the ribs from the oven and remove aluminum foil. Discard both the foil and the juices.
6.) Preheat the broiler and place ribs on a baking sheet. Brush barbecue sauce generously over the ribs and place under the broiler for 3 – 4 minutes, just until the sauce is heated through, bubbling, and just starting to caramelize.
7.) Remove ribs from the oven and let rest for at least five minutes. If desired, cut into individual ribs.
8.) Serve and enjoy!