When you want BBQ ribs with that outdoor BBQ flavor in the middle of a winter snow storm, this is the recipe for you. This recipe uses pork ribs (our favorite) but you can substitute beef if you prefer. Just be aware that beef ribs are inherently tougher, while pork ribs will be "falling off the bone" tender.
The secret to these indoor BBQ ribs is the slow cooking. You can cook the ribs with sauce on the ribs or add the sauce at the table after cooking. We prefer cooking with sauce and also adding additional sauce at the table.
This recipe uses 2 racks of ribs to feed 6 people. Generally, you should plan one rack for each 3 people. (A rack of ribs generally contains a minimum of eight ribs but can contain up to 13). If you have a pan big enough to hold 2 racks without stacking, then use it if your oven is big enough. Otherwise, use two pans. Or cook one pan, refill with ribs and cook the second batch.
Kind of off the subject...but this is being written on July 4th at 7 p.m. I just stepped out in the yard to bring the dog in. I was hit with the most delicious aroma. Seems my neighbor is having a late July 4th BBQ.
Wonder if there's a way to finagle an invite. Hummmmm.....
Oven BBQ Ribs Recipe
Prep Time: 25 minutes
Cook time: 3 hours 40 minutes
Total time: 4 hours 5 mins
Yield: 6 servings
- 2 racks of pork ribs
- FOR DRY RUB
- 4 tablespoons paprika
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons white pepper (if white unavailable use total 4 tsp. black pepper)
- 2 teaspoons black pepper (adjust to 4 tsp. if white pepper unavailable)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- FOR BBQ 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)
1. Make the dry rub by combining all dry rub ingredients together in a small bowl and mixing well. Set aside.
2. Combine all sauce ingredients in a large saucepan and bring to a rolling boil. Reduce heat and simmer 40 minutes, stirring every 10 minutes. This will make about 2 quarts of sauce and it is best if made a few days in advance. Store in sterilized canning jars and keep refrigerated. It can be used right away but will develop more flavor over time.
3. Sprinkle the dry rub liberally on the ribs and allow ribs to stand 30 minutes at room temperature.
4. Pre-heat oven to 250 degrees.
5. Cook ribs, bone side down, for 2 hours.
6. Turn ribs over and cook 2 more hours.
7. Turn ribs again and baste with the barbecue sauce.