We love pig! Bacon (of course!), pulled pork, tenderloin…and, of course, RIBS!! Summer is here and it’s time for some ribs. I was first introduced to this method of cooking ribs by my friend, Randi. She makes the greatest fall-off-the-bone ribs I have ever tasted! I was even more excited about them when she told me how easy they are to make AND that most of the prep work can be done in advance, making these great party fare! (Randi is one of the most amazing party planners I know!) The ribs are steamed in a covered pan, but you don’t need to add any liquid to the pan. They simply steam in their own juices. If you don’t have a grill or have a craving for ribs in the middle of winter, the final step can be done under the broiler instead of on the grill. This recipe makes a lot of ribs, so enjoy the leftovers (if there are any)!
- pork or beef ribs - 3 racks, cut in half crosswise
- sea salt - 2 Tbsp
- ground cumin - 1 Tbsp
- paprika - 1 Tbsp
- garlic powder - 1 Tbsp
- onion powder - 1 Tbsp
- chili powder - 1 Tbsp
- garlic pepper seasoning (I use Aromatica Organics.) - 1 Tbsp
- cayenne pepper - 1 tsp
- prepared barbecue sauce - 1-2 cups (My current favorite is Bone Suckin' Sauce, which is sweetened with honey and molasses. Making your own sauce is usually the cleanest route, but sometimes not realistic when you are in a hurry!)
- roasting pans or large foil pans - 2
- foil -
- Preheat oven to 350º F.
- Combine all rub ingredients in a small bowl.
- Remove silver skin from the back of the ribs (optional; I use pliers to do this). Sprinkle both sides of ribs with rub mixture and use your hands to press it into the ribs.
- Place 3 half slabs of ribs in each foil pan.
- Cover the pan tightly with foil. Make sure no air can escape.
- Bake for 3-4 hours, depending on the size of your ribs.
NOTE: I baked three large racks of ribs for about 3 1/2 hours, then turned the oven off. I removed the ribs just before I was ready to grill them, so total time in the oven was 4 hours.
- Remove from oven. Place ribs on a grill set to medium-high heat. Baste with 1 cup of barbecue sauce. Grill for about 3-4 minutes per side. Great served with simple cole slaw.
NOTE: The meat will literally be falling off the bone. Use a grill rack if you have one. We lost a couple of bones while grilling!
Once ribs are covered with the rub, place them in a pan and cover tightly with foil.