Perfect Oven Ribs

Posted by Judy on 22 July 2011 in Eat | 4 comments

When people think of ribs, the majority think of BBQ. I personally love ribs, but going out to the restaurant to have what is often mediocre ribs is expensive (averaging $20 a rack in Montreal), so I had to find a way to make ribs that would not require the use of a barbecue grill and taste amazing.

I have experimented with many different versions over the years. From marinating the ribs in a variety of barbecue sauce recipes to dry rubs. I have cooked them in the oven for an hour and a half to up to 3 hours. I never really managed to create tender fall off the bone and great tasting ribs.

Here is what I want from my ribs: spicy, garlicky, slightly sweet and tangy. Last week, I think I managed to finally get that balance. These ribs go into the oven dry and the sauce is made from the juices of the ribs and drizzled over top before serving. They were brilliant and what I consider my perfect oven ribs.

Perfect Oven Ribs

2 1/2 pounds ribs (this is usually enough for about 2 people)
1/2 cup brown sugar
2 tbsp chili powder
2 tbsp paprika + 2 tsp for sauce
1 1/2 tbsp garlic powder
1 tsp cayenne pepper
1 tsp celery seeds
2 tsp salt
1/2 teaspoon ground nutmeg
1 tablespoon cider vinegar

Method

- Heat oven to 200 degrees.

- Combine the brown sugar, chili powder, cayenne pepper, 2 tbsp paprika, salt, garlic powder, celery seeds and nutmeg in a mixing bowl, making sure all the spices are well blended.

- Rinse and pat dry the ribs. Place each slab of ribs on a piece of foil large enough to fold into a packet.

- Sprinkle the spice rub over the ribs, rub and pat the spice rub down to make sure it sticks. Turn the ribs meat side down and tightly fold the foil to seal the packets.

- Place the packets on a baking sheet and put them in the oven. Bake for 4 hours at 200 degrees, then reduce the temperature to 175 for another two hours or the meat is tender.

- Carefully open each packet and pour the accumulated juices into a saucepan. Put the ribs back in the oven without closing the packets and finish then under the broiler for another 2 to 5 minutes.

- Reduce the rib juices by half, this happens quickly on a high heat, so watch it so you don’t burn it. Add the paprika and cider vinegar.

- Remove the ribs from the foil and coat the ribs with the sauce. Plate and serve.