Who wants simple, delicious ribs? Easy to make?
Here’s your answer. Throw them together, pop them in the oven and let them slow bake. They come out delicious every time.
This recipe is adapted from Smitten Kitchen. You’ll find there is about 1 cup rub per rack. I know it sounds like a lot, but just try it.
I’ve always made my ribs by boiling them first (I throw in a beer, Montreal Steak Spice, garlic, pepper, bbq sauce), then toss them in barbeque sauce and finish them off on the barbeque. These ribs are very good… but the oven baked ribs are just so much easier. I found that the cajun is the mildest seasoning, then chipotle, followed by the cayenne. I tested the 3 seasonings with regular and smoked paprika and the smoked paprika came out a little spicier when combined with the seasoning. Don’t be afraid to add more than 1 tsp of seasoning if you want a stronger flavor. I hope this helps. BAKED OVEN RIBS by Jayne Holgate Prep Time: 10 minutes Cook Time: 6 hours Keywords: bake
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Ingredients
Instructions Heavy-duty foil and a large baking sheet per rack of ribs. Preheat oven to 200°F - see TIMING below. In a medium bowl, combine all of the spices and seasonings. On a piece of foil place rack of ribs, meatier side down. Sprinkle about a ¼ of a cup of spice rub over back of the rack and rub it in. Don’t forget the sides. Flip the rack of ribs on the foil so the meatier side is up now. Pat on remaining rub. Place another piece of foil on top and tightly fold the foil to seal packets. Place foil packages on a baking sheet. Bake for 6 hours. Check at the 4 hour mark and adjust your temperature if needed for the following 2 hours. TIMINGI’ve cooked these in different ovens and found that you really need to know your oven. At home I have a convection oven and the temperature is right on. I cooked the ribs at 200 degrees in my convection oven, not the 25 degrees lower that’s recommended. But the oven at the condo in Kimberley runs a little hot. So 4 hours at 200 degrees followed by 2 hours at 175 degrees, is perfect there. Be aware that cooking times are going to vary depending on your oven or the rack of ribs you have. At the 4 hour mark, check the ribs. If they are not cooking fast enough, increase the temperature to 300 degrees. If they are cooking too fast, decrease the temp to 175 degrees. Sorry for any confusion, but it is not an exact science. Just try them. You won’t be sorry.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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