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 large roasting pan (i use bottom of 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 bottom of pan.
- cover lightly with foil.
- Bake at 375 degrees for approximately 1 hour.
- Turning or stirring occasionally.
- You can use broiler for these ribs, just watch more closely, and adjust cooking time.
When indoor equipment limits outdoor grilling, a deep roasting pan acts as a closed-system braising chamber. This enclosed vessel traps rendering moisture from the three pounds of pork back ribs, creating a humid microclimate that softens collagen before dry heat can dehydrate the meat surface.
Sugars undergo specific transformations during extended heating cycles. Combining a quarter cup of white sugar with a half cup of dark brown sugar introduces both sucrose and complex molasses compounds. These disaccharides melt into a viscous syrup at approximately 320 degrees Fahrenheit, coating the meat proteins.
As the internal temperature rises, amino acids from the pork combine with the reducing sugars in the honey and barbecue sauce to initiate Maillard reactions alongside caramelization. This browning process generates hundreds of volatile aromatic compounds that impart deep savory and sweet notes without requiring direct charcoal smoke.
Raw grated onion releases water containing sulfur compounds and natural enzymes that break down surface muscle tissue during the initial mixing phase. Pairing these sweet and savory ribs with crisp, un dressed coleslaw provides a necessary acid balance to cut through the high fat content.
