Sometimes I don’t have a place to grill but I still have a hankering for ribs. Here is a way to cook them in the oven and have them turn out succulent and almost as beautiful as if they had been about the fire.
Oven Baked Ribs
One rack of St. Louis Style Ribs
Favorite rub (I like Emeril’s Rustic Rub)
Bring the ribs out of the refrigerator so that they can come to room temperature before cooking. Remove membrane from bone side of rib rack. Start it with a dull knife and pull up with your fingers – trust me, you don’t want to skip this step.
Line a baking sheet with aluminum foil and set a wire rack on top. Lay the ribs on top of the rack in a single layer to allow for heat circulations on all sides of the ribs.
Coat the ribs in the dry rub and let sit while the oven pre-heats to 300 degrees F.
Set the ribs in the oven on the middle rack. Roast for 3 to 4 hours for St. Louis style ribs. Halfway through cooking, brush ribs with basting sauce (basic mop sauce recipe below) and continue to baste every 30 minutes thereafter.
If ribs are getting too dark, cover with aluminum foil.
The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about ten minutes, and then cut between the bones to separate the individual ribs. Serve immediately with barbecue sauce for dipping.
Basic Mop Basting Sauce
1 cup apple cider (or use water)
1/2 cup cider vinegar
¼ cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
4 shakes hot sauce
Stir the mop ingredients together in a small sauce pan and warm the mixture over low heat.
Emeril’s Rustic Rub
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Combine all ingredients and store in an air-tight container. Yield: 2 1/4 cup