If you are craving for pork ribs, then the oven baked barbecued ones will hit the spot. As rib meat is tough, slowly cooking them in the oven ensures that the meat is tender and falling off the bone. Baste them with barbecue sauce and you will be licking your fingers in no time. These ribs are succulent and can be prepared all year round in the oven. You don’t need a grill or worry about them burning outdoors.
This recipe works well with baby back ribs or spareribs. Baby back ribs are from the loin area. They are shorter, meatier, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area. They are large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs.
Barbecue sauce is popularly used to marinate or baste meats, seafood and vegetables for flavouring. In America, certain states have their own style of barbecue sauce. Commonly used on pork followed by beef, chicken and other meats. Though most of us know that barbecue sauce is tomato based, there are many varieties differing in flavours, colours and types. Flavours are either tangy, sweet, smoky or spicy. Colours and types depend on the base whether it prepared with mustard, vinegar or tomatoes. Addition of whisky lends an extra kick to the sauce. All in all, it’s each one personal preference as to what suits their palate.
This recipe works well with baby back ribs or spareribs. Baby back ribs are from the loin area. They are shorter, meatier, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area. They are large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs.
Barbecue sauce is popularly used to marinate or baste meats, seafood and vegetables for flavouring. In America, certain states have their own style of barbecue sauce. Commonly used on pork followed by beef, chicken and other meats. Though most of us know that barbecue sauce is tomato based, there are many varieties differing in flavours, colours and types. Flavours are either tangy, sweet, smoky or spicy. Colours and types depend on the base whether it prepared with mustard, vinegar or tomatoes. Addition of whisky lends an extra kick to the sauce. All in all, it’s each one personal preference as to what suits their palate.
Oven Baked BBQ Pork Ribs
(Serves 6)
Ingredients:
1 rack of baby back or side ribs (around 3 lbs)
Rub Mix
Ingredients:
2 tablespoons garlic powder
1 tablespoon pepper powder
1 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon cumin powder
2 tablespoons paprika
salt
Method:
Mix all the spices for the rub mix in a bowl.
To prep the ribs, trim off any fat and remove the membrane on the bony side of the rack. Slide a knife at the bottom under the membrane and over the bone starting from the centre of the rack. Then try lifting the membrane off from the centre working your way towards both ends.
Rub the above mix all over the rack of ribs and leave to marinate in the fridge preferably overnight or for few hours.
Heat oven to 300 F or 150 C. Place marinated rib rack bone side down on a baking tray and cover with aluminum foil. Press foil on all sides to seal. Bake for 2.5 hours till you see the meat shrink from the ends of the bone.
While ribs are in the oven, prepare the barbecue sauce.
Barbecue Sauce
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon pepper powder
3 cloves of garlic (minced)
1 cup ketchup
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
Method:
Heat oil in a pan and add minced garlic. Do not burn the garlic or it will taste bitter. Add chilli powder, cumin powder and pepper powder. Saute spices for few seconds, then add ketchup, apple cider vinegar and Worcestershire sauce. No need to add salt. Adjust sour, spice and sweet, according to your taste. Let sauce simmer for few minutes.
When ribs are cooked, increase oven temperature to 400 F or 200 C.
Brush rib rack with barbecue sauce and place it back in the oven, bone side down (uncovered without aluminum foil). Bake for 15 minutes till sauce is cooked and adheres to the ribs. Remove rib rack from the oven and baste second time with remaining barbecue sauce. Place in the oven for an additional 15 minutes. Cut ribs into individual pieces and serve with any leftover barbecue sauce.
(Alternatively, instead of baking you can cook the ribs with little water on a stove top till ribs are tender and water entirely absorbed. However, you will need to use the oven for the above last step after brushing with barbecue sauce.)
Note:
(Serves 6)
Ingredients:
1 rack of baby back or side ribs (around 3 lbs)
Rub Mix
Ingredients:
2 tablespoons garlic powder
1 tablespoon pepper powder
1 tablespoon chilli powder
1 tablespoon onion powder
1 tablespoon cumin powder
2 tablespoons paprika
salt
Method:
Mix all the spices for the rub mix in a bowl.
To prep the ribs, trim off any fat and remove the membrane on the bony side of the rack. Slide a knife at the bottom under the membrane and over the bone starting from the centre of the rack. Then try lifting the membrane off from the centre working your way towards both ends.
Rub the above mix all over the rack of ribs and leave to marinate in the fridge preferably overnight or for few hours.
Heat oven to 300 F or 150 C. Place marinated rib rack bone side down on a baking tray and cover with aluminum foil. Press foil on all sides to seal. Bake for 2.5 hours till you see the meat shrink from the ends of the bone.
While ribs are in the oven, prepare the barbecue sauce.
Barbecue Sauce
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1/2 teaspoon pepper powder
3 cloves of garlic (minced)
1 cup ketchup
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
Method:
Heat oil in a pan and add minced garlic. Do not burn the garlic or it will taste bitter. Add chilli powder, cumin powder and pepper powder. Saute spices for few seconds, then add ketchup, apple cider vinegar and Worcestershire sauce. No need to add salt. Adjust sour, spice and sweet, according to your taste. Let sauce simmer for few minutes.
When ribs are cooked, increase oven temperature to 400 F or 200 C.
Brush rib rack with barbecue sauce and place it back in the oven, bone side down (uncovered without aluminum foil). Bake for 15 minutes till sauce is cooked and adheres to the ribs. Remove rib rack from the oven and baste second time with remaining barbecue sauce. Place in the oven for an additional 15 minutes. Cut ribs into individual pieces and serve with any leftover barbecue sauce.
(Alternatively, instead of baking you can cook the ribs with little water on a stove top till ribs are tender and water entirely absorbed. However, you will need to use the oven for the above last step after brushing with barbecue sauce.)
Note:
- Pork ribs can be substituted with 12 chicken drumsticks. Marinate with the rub mix and 2 tablespoons extra-virgin olive oil for a couple of hours or more. Line a baking sheet with aluminum foil and wire rack on top. Place drumsticks on the rack and bake in a preheated oven at 400 F or 200 C for 25 minutes. Spoon barbecue sauce over each drumsticks twice and cook each time until the sauce adheres to the drumsticks. Turn drumsticks and spoon sauce as above. In 35 minutes from start to finish in the oven, the drumsticks will be perfectly moist and delicious. Make a double batch of the barbecue sauce. Drumsticks require more compared to the ribs. Add spice (chilli powder) as desired.
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