August 29, 2009

Oven Barbecue Ribs Recipe

There are many barbecue ribs recipes differing mainly in the sauce or rub used or not used. This barbecue recipe simplifies the cooking by using the indoor oven.

And although this BBQ recipe works well cooked in the oven, it is even better cooked on the outdoor grill. But, let's face it, there are days when it's 20 degrees outside and an outdoor barbecue just isn't desirable.

Don't be afraid to adjust the ingredients to suit your taste. Some people like ribs cooked with sauce, some like to put sauce on only at the table. Some like their BBQ spicy, some mild. So, feel free to adjust the ingredients to make it your own special barbecue recipe.
5 pounds pork loin back ribs
(substitute beef if you prefer...however, pork tends to be more tender)

Dry Rub
4 tablespoons paprika
2 teaspoons red pepper
2 teaspoons white pepper
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt

Barbecue Sauce
6 tablespoons chili powder
6 tablespoons salt
2 tablespoons brown sugar
6 tablespoons black pepper
2 tablespoons garlic powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large onion, diced
1/2 cup sorghum molasses (you may substitute with 1/2 cup honey)


The barbecue sauce will make about 2 quarts of sauce and is best if made a couple of weeks in advance. Store in sterilized canning jars and keep refrigerated. It can be used right away but will develop more flavor over time.

Combine all sauce ingredients in a large saucepan and bring to a rolling boil. Reduce heat and simmer 1 and 1/2 hours, stirring every 10 minutes.
Mix all ingredients together thoroughly.

1. Sprinkle the dry rub liberally on the ribs and allow ribs to stand 30 minutes at room temperature.
2. Pre-heat oven to 250 degrees.
3. Cook ribs, bone side down, for 2 hours.
4. Turn ribs over and cook 2 more hours.
5. Turn ribs again and baste with the barbecue sauce.
6. Cook another 15 minutes.
Serve with additional sauce on the side, at the table, for those that want to add more.

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