Need a really epic, tender rib recipe?
Need a recipe that will rival that of your neighbour’s prize winning ribs…even though you don’t have a barbecue?
Well, these are your ticket to rib mastery.
Then the traditional (or not!) barbecue tastes get slathered on (ketchup, mustard and honey)…
One of the tricks to tenderness is the rub and beer “steam” during the first phase of cooking. It tenderizes the meat like crazy! And, the non-alcoholic trick is to make a small cup out of foil and fill it with vinegar while the ribs go through their first “cook”. Works like magic!
The beauty of these ribs is that you can make them ahead and, when you get to the “slather them with barbecue sauce and broil” part, you can refrigerate them until you are ready to serve them. At that point, you can even throw them on the barbecue to crisp them up.
Yup, that’s right. You can be a rebel like that!
Also, if you want to try your hand at homemade barbecue sauce, you can try my recipe (which is epic if I don’t say so myself!!) right here!!
Now, just channel your inner Fred Flintstone and chow down!
Fall-Off-The-Bone Oven Barbecue Ribs
- 2 racks pork back ribs (about 1.5-2 kg)
- 2 tbsp steak spice
- 3 tbsp honey
- 1 tbsp yellow mustard
- 3 tbsp ketchup
- 1/2 bottle beer **
- 1 tbs dry mustard powder
- 1 tbsp horseradish
- 1 tbsp paprika
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp Worcestershire sauce
- 1 cup barbecue sauce
- **if you don't have beer hanging around, just make a cup out of foil and pour in about 3 tbsp of vinegar (I put in a bay leaf too to give extra flavour) and wrap before baking...this keep moisture travelling through the foil pouch while it bakes to create a really moist rib!!
- Preheat the oven to 325. Take a large baking sheet (like a heavy duty cookie sheet) and line it with foil.
- Place the rack of rib (s) flat on the sheet and pour the beer over the ribs (should go about 1/2 up the sides of the baking sheets).
- Now sprinkle a good tablespoon of steak spice onto each rack; Now squirt the racks with the honey and then the ketchup. Cover with foil and then bake for about an hour.
- While the ribs are baking, put all the dry spices together and mix it up; add the Worcestershire sauce and horseradish and mix into a paste.
- Once the ribs have cooked for an hour, brush the paste, in a thin layer, onto the ribs. Cover again with foil and cook for another 40 minutes.
- Once it has cooked a total of 1 hour and 40 minutes, raise the oven temperature to 400 degrees. Slather with the bbq sauce and cook for 15 minutes uncovered.