My hubby is the rib making master, and there are two versions he does. There is a summer version where the majority of the cooking time is on the grill, and a winter version, where all the cooking happens in the oven (pretty much because it is too darn cold to stand outside all that time in January). This is the winter/oven baked version, which we featured this weekend at a Sunday Funday get together with friends for playoff football. It is super easy, and all it requires is a good amount of time in the oven.
Tools you need:
- Large roasting pan
- Basting brush
For the meat: 3 racks (3.5-4lbs) of pork spare ribs, fully defrosted
- 1T salt
- 1T cumin
- 1t pepper
- 1T ancho chili powder
- 1T garlic powder
- 2T vinegar
- mustard (enough to coat the ribs)
- BBQ sauce
Pre-heat your oven to 300 degrees Fahrenheit.
Create a rub by combining all ingredients other than the mustard in a small bowl.
Coat both sides of the ribs with mustard, starting with the inside first (bone side). Then, coat the ribs with the rub you made, starting with the meat side and ending with the bone side. Place the ribs in the roasting pan meat side down.
Cook 2 hours at 300 degrees covered in tin foil the whole time.
After two hours, remove the foil and flip the ribs, and cook for another hour. At the end of the additional hour, the ribs are fully cooked, but brownness may not be accomplished to your desire. If the ribs look like the top could brown and caramelize a little more, turn the oven on to the broil setting, and cook only an additional 2-3 minutes.
Lower heat back to 300 (if you switched to broil) then use a basting brush to coat with BBQ sauce. Cook 10 minutes, then pull from the oven and add a second coat of BBQ. Let rest for 10-15 minutes then dish up!