RECIPES

Succulent Oven BBQ Ribs---Three Ways

How do you like your ribs? Do you favor a full flavored dry rub, do you like the traditional bbq sauce or do you like it sweet but don't care for the the tomato based bbq sauce? This recipe for oven bbq ribs gives you the flexibility of using any or all of these three options. If you know what you like, then go for it. If you have no clue, try all three ways and then decide which is your favorite.

I particularly like the dry rub but my kids love their ribs with BBQ sauce. My husband eats whatever is served. He has no choice. Don't feel sorry for him, he says he loves everything I cook. :-)

Ingredients

4-6 pounds baby back or 6-8 pounds spareribs

1/4 cup paprika

1 1/2 tablespoons freshly ground black pepper

3 tablespoons firmly packed dark brown sugar

1 tablespoon salt

1 1/2 teaspoons celery salt

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground cumin

Honey or your favorite BBQ sauce--if using

Remove the thin papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip.

Optional:--Cut each full rack of ribs in half, so that you have 4 half racks instead of two.

Measure and combine the ingredients for the rub in a small bowl and whisk to mix.

Rub two thirds of the mixture over the ribs on both sides.

Wrap tightly in foil meat side down. Refrigerate for at least 8 hours, or overnight.

Preheat oven to 300 degrees F (150 degrees C).

Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2-2 1/2 hours. [The ribs are done when the bones extrude and the meat is fork tender.]

Remove from foil and 1.Add more dry rub OR 2.Brush with your favorite bbq sauce OR 3. Drizzle with honey. Broil for 15-20 minutes until desired color and doneness.

Notes: Steven Raichlen, the BBQ master recommends using pork ribs as it is one of the most perfect morsels ever to grace a dinner plate. The meat is generously marbled, whick keeps it moist during the prolonged cooking process. As the fat melts, it bastes the meat naturally. The bones impart a rich, meaty flavor, while literally providing a physical support-a gnawable rack on which to cook the meat.

Any type of ribs can be used for this recipe: baby back ribs, long ends, short ends, rib tips....

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Remove the thin papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip.

Optional:--Cut each full rack of ribs in half, so that you have 4 half racks instead of two.