Fall-Off-The-Bone Oven Barbecue Ribs
Looking for a fool-proof rib recipe that gives you tender meat without ever turning a barbecue on? Well, here you go!
Ingredients
- 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!!
Instructions
- 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.