Should Be Illegal Oven BBQ Ribs
I have to make my own version of bay seasoning as its not available in the UK. I also had to adapt it slightly as some of the ingredients are not available here. However, despite this setback, I cannot fault these ribs and have had to give the recipe out to other people. I do bake these in the oven on low for three hours and I reduced the amount of my old bay seasoning. They were great the first time and I did cook them in the croc but my kids found the cloves in the seasoning mix slightly too much so now I use a lg tsp of seasoning. Made them yesterday for a barbecue but had actually run out of barbecue sauce only had about 7 ounces but they were still great and I left them to marinade in the fridge overnight.
I have to make my own version of bay seasoning as its not available in the UK. I also had to adapt it slightly as some of the ingredients are not available here. However, despite this setback, I cannot fault these ribs and have had to give the recipe out to other people. I do bake these in the oven on low for three hours and I reduced the amount of my old bay seasoning. They were great the first time and I did cook them in the croc but my kids found the cloves in the seasoning mix slightly too much so now I use a lg tsp of seasoning. Made them yesterday for a barbecue but had actually run out of barbecue sauce only had about 7 ounces but they were still great and I left them to marinade in the fridge overnight.
- 1 teaspoon paprika
- 1/4 cup white sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 cup dark brown sugar
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon celery salt
- 3 lbs pork back ribs
- 1 (8 ounce) jar honey
- 2 tablespoons old bay seasoning
- 1 medium onion grated or finely chopped
- 12 ounces barbecue sauce
- Carbohydrate 46.7065808147346 g
- Cholesterol 183.70490985 mg
- Fat 53.747065964324 g
- Fiber 0.899002015434623 g
- Protein 36.9091455721661 g
- Saturated Fat 19.8217734079863 g
- Serving Size 1 1 lbsRib (329g)
- Sodium 1087.91033431736 mg
- Sugar 45.8075787993 g
- Trans Fat 5.12265669590481 g
- Calories 827 calories
Step-by-step
- Place all ingredients together in a large roasting pan (I use the bottom of a turkey roaster).
- Cut ribs apart for easier serving.
- Mix together, making sure to coat all ribs with this semi-dry paste.
- Spread ribs out evenly on the bottom of the pan.
- Cover lightly with foil.
- Bake at 375 degrees for approximately 1 hour.
- Turn or stir occasionally.
- You can use a broiler for these ribs, just watch more closely and adjust cooking time.
My Accidental Masterpiece: Oven-Baked BBQ Ribs
Let me tell you a story about ribs. Not just any ribs, but ribs so unbelievably delicious, so effortlessly amazing, that they should probably be illegal. At least, that's what my friends and family keep telling me. It all started with a craving. A deep, primal craving for tender, fall-off-the-bone BBQ ribs. The kind you dream about, the kind that make you moan with pleasure with each juicy bite. But here's the catch: I live in the UK, and finding authentic American-style BBQ seasoning proved to be a bigger challenge than I anticipated. My local supermarkets seemed to offer only a limited selection of spices, leaving me with no option but to create my own blend.
Initially, I followed a recipe I found online, but quickly realized that some of the ingredients weren't readily available here. So, I improvised. I tweaked and adjusted, substituting this for that, until I arrived at a combination of spices that, to my surprise and delight, worked wonderfully. The recipe itself was relatively simple, involving a mix of paprika, brown sugar, garlic powder, onion powder, chili powder, and a touch of my homemade bay seasoning (a crucial ingredient I had to recreate from scratch!). The ribs were then coated in this delicious paste, placed in a roasting pan, and baked low and slow in my oven for three hours. The result? Ribs that were so incredibly tender and flavorful, they practically melted in your mouth. The rich, smoky flavor infused with the sweetness from the brown sugar made for an irresistible experience. Initially, I cooked them in my slow cooker, but my children were a bit sensitive to the cloves in the original seasoning mix, so I reduced the quantity.
The first time I made these ribs, I was blown away. My family devoured them in minutes, and I found myself repeatedly sharing the recipe with friends and neighbors. I even made them for a recent barbecue, although I admittedly ran out of BBQ sauce towards the end— but it didn't matter. The ribs were so incredible, the lack of BBQ sauce was barely noticeable. The slightly sweet, savory, and smoky flavour stood on its own. The long, slow cooking process made the ribs irresistibly tender and juicy. To make it easier to serve and get a more even cook, I cut the ribs apart before baking. The recipe suggests broiling for a final touch, to get a crispier exterior, but I opted for just a simple oven bake. This method delivered incredible results.
I’ve been making these ribs ever since, adapting the recipe ever so slightly here and there, based on the feedback I've received, but the core recipe remains the same. It's a testament to the power of simple ingredients, combined with a little patience and a whole lot of love (and maybe a dash of improvisation!). I've marinated the ribs overnight in the fridge a few times, which seems to add extra flavor. The meat becomes exceptionally tender. The initial recipe I adapted suggests cooking for a longer period, but I found that three hours at a low temperature provides the perfect balance between tenderness and flavor.
So, if you're looking for a rib recipe that's both ridiculously easy and incredibly delicious, look no further. These oven-baked BBQ ribs are a guaranteed crowd-pleaser, and I promise, you won't be disappointed. Just be prepared— once you try them, you might find yourself making them again and again, and then having to share the recipe with everyone you know!
