Tuesday, May 11, 2010

No Grill Required Tender BBQ Ribs

We’re pretty big meat eaters in this family so when ribs went on sale this week husband nearly flew to the store. One of the best things about cooking ribs is how seriously easy they are. You absolutely do not need a grill to make fall off the bone amazeballs ribs. As you probably have surmised by now, A Girl and Her Kitchen is all about the pinch of this and pinch of that school of cooking. It’s how my mom generally cooks and while the measuring cups and spoons have a time and a place, they tend to spend more time than not decoratively hanging on my wall. This recipe is no exception to that rule. I took the base inspiration from an Emeril recipe, which is surprising because I tend to want to smack that man any time I see him, but alas there is always a first time for everything.

So despite its dubious roots, this recipe is fabulous.  The rub gives the meat fastastic earthy undertones while the BBQ sauce brings a bright and rich flavor. Your loved ones will give you a standing ovation for these suckers and never know that your hard work amounted to a solid 5 minutes of prep and the rest the meat did on its own. You do however need a few hours to sit at home while they cook in the oven so unless you are lucky enough to work from home like yours truly, this might have to wait for a weekend dinner night, but they are well worth it. So grab a bottle of your favorite BBQ sauce, a couple of pantry seasonings and make the easiest yet tender, mouthwatering ribs you have ever eaten in your own kitchen.

Grill-less BBQ Ribs
(Adapted from Emeril)

1 rack back ribs (Beef or Pork)
Black pepper
Celery salt (or Celery seed)
Garlic powder
Onion powder
Dried oregano
Dried thyme
BBQ sauce

Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet. Using your fingers grab a pinch or two of each seasoning (extra pinches on the salt) and sprinkle on the meat. We’re talking 2-4 big pinches of each item…more pinches of those you like more of (ie. you want more heat, add more cayenne). Rub the seasoning around the meaty side of the ribs and a little on the backside where the bones are.
Make sure the ribs are meaty side up and then fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
Remove the ribs from the oven and peel back the foil carefully (be ware of escaping steam) so that the ribs are exposed.
Using a the back of a spoon, coat the rack on the meaty sides with barbecue sauce. There is no rule for how much BBQ to use. If you like your ribs dripping with sauce, use more. If not, use less. But overall you want an even layer no matter how thin or thick that layer is. Keep ribs uncovered and return to the oven until sauce is thickened and lightly browned, about 30 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
Baby Back Ribs on Foodista

1 comment:

  1. I came across this recipe when looking for a way to make ribs without a smoker and it is fantastic. I use short ribs instead of the standard rack, but the only difference I make is putting the rub on both sides. I also added chili powder and some Costa Rican spices my wife had. So glad I found this.