Feeling the love for some tasty barbecued spare ribs, but not loving the idea of barbecuing outside in the cold? Assuage those rib cravings of yours by making “barbecued” ribs indoors. First, the ribs are baked in a low-temperature oven and then they’re basted and “grilled” under the broiler. Your reward will be smokey-tasting juicy ribs with a little bit of a kick that’s amplified by a sticky, sweet, and tangy finish. Get those napkins out, because the Super Bowl’s around the corner and you’ll want to serve these ribs at your party!
Beth’s Melt in Your Mouth Barbecue Ribs
Recipe from Food.com
4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce
1. Preheat oven to 300 degrees F.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2 – 2½ hours or until meat starts to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.
1. I could not find hickory smoke salt, so I brushed a tiny amount of Liquid Smoke (Hickory) on the ribs before applying the dry rub. A little bit of Liquid Smoke goes a long way, so don’t over do it.
2. I used Kinder’s Mild BBQ Sauce, but any flavorful good quality sauce will do.
3. I did not add any salt to the dry rub mix, partially because I couldn’t find the hickory smoke salt and because I felt that there would be plenty of sodium in the barbecue sauce. My husband and I thought the ribs tasted great without any additional salt, but it’s up to you.
4. Come spring and summer, you’ll want to finish these ribs off outside on the grill instead of under the broiler!