Note: This is an update of my existing recipe for ribs. I've changed the photo to offer you a more tempting view of the end result and to underline that finishing off the ribs with BBQ sauce is best done on the BBQ with indirect heat.
Be it summer or winter or anytime...ribs are one of my favourites! My method is simple, tried, tested and guaranteed to give you fall of the bone ribs each & every time.
- You'll need 2 racks of ribs (or a center-cut side/sparib works well
- Pre-heat your oven to 425F
- Flat roasting pan that will fit the ribs (side by side)
- Tin foil to cover the tray/pan of ribs
- I use a combination of Hickory salt, garlic powder, black pepper, sweet paprika, dried thyme. Play with the combination to your liking....it's a winner!
After you've rinsed & patted dry the ribs, flip them over and using a boning knife, gently scrape the rubbery skin that's found on the underside until you have enough loose to hold on to with your finger and gently tug it off the rib. This step will allow the rub to stick to the bottom as it does with the top.
Now generously sprinkle the top & bottom side of the ribs. The meat should be covered by the rub mixture.
I assume the ribs are already in your tray, so cover the tray with foil, snugly. Place in the preheated 425F oven for 45 minutes.
Lower heat to 375F for the 45 minutes and then lower the oven temperature to 350F and remover the foil and bake uncovered for the final 30 minutes .
The last step will finally allow your ribs to take that deep brown colour. You're finally going to brush on the BBQ Sauce. In the warms months, I recommend finishing off the ribs in our BBQ, with indirect heat.
Apply BBQ Sauce:
I use Diana's BBQ Sauce and I add some garlic powder, splash of wine vinegar, Chipotle sauce for heat and a few splashes of Worcestershire Sauce for boldness.
If you've followed my method, I guarantee you a rib-stickin' rack O' ribs, finger lickin', fall from the bone succulent piece of pork nirvana...without having to EVER boil them!
In the summer, ribs goes wonderfully with a garlic mashed potato and some peaches & cream corn.
