If you are too lazy to turn on the barbecue and grill the ribs, let them cook slowly in the oven. Season them with a mixture of your favorite spices and then bake them at a low temperature. When the meat has become soft and easily peeled off the bones, it's time to brush it with the barbecue sauce and turn on the grill. It will only take a few final minutes for the ribs to acquire a rich and inviting color.
Ingrediants
Baked Pork ribs
- 2-2.5 kg of pork ribs
- 60 g of Dijon mustard
- 1-2 teaspoons of liquid smoke
- 150 g of spices
- 300ml barbecue sauce, plus more to bring to the table (optional)
Yield: 4-8 servings
Baked Beef Ribs
- 1-1.5 kg of beef ribs
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 2 tablespoons of brown sugar
- 1 tablespoon of extra virgin olive oil or seeds
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1 teaspoon of chili powder
- 1 teaspoon of smoked paprika
- Barbecue sauce
Yield: 2-5 servings
Steps
Method 1 of 2: Baked Pork Ribs
Step 1. Line the pan with aluminum foil before placing the wire rack
It is important to use a deep pan and also line the edges with paper to trap the juices from the meat. Make sure the rack is the right size for the pan.
Step 2. Remove the membrane that wraps the ribs and then lay them on the grill with the fleshy part facing up
Slide the tip of the knife under the whitish membrane attached to the bones (called the pleura), then lift it up to loosen it slightly. At this point you should be able to detach it from the bones by pulling it with one hand, while holding the ribs in place with the other. Once ready, place the ribs on the grill inside the pan.
Throw away the membrane you peeled off the ribs
Step 3. Brush the ribs with Dijon mustard and liquid smoke
Pour a couple of teaspoons of liquid smoke into a bowl, add 60 g of Dijon mustard and mix them together. Dip the bristles of a pastry brush into the sauce and distribute it evenly on both sides of the ribs.
In addition to flavoring the meat, the sauce will act as a glue for the spices
Step 4. Add the spices
Combine different barbecue spices in a bowl or buy a ready-made blend at the grocery store. Spread the spices on both sides of the ribs and gently massage them into the meat with your fingers.
You can prepare and season the ribs one day in advance. Place them in an airtight container and refrigerate them until you are ready to cook them
Barbecue Spice Mix Example:
4 teaspoons of garlic powder
2 teaspoons of onion powder
4 teaspoons of paprika
4 teaspoons of salt
2 teaspoons of ground black pepper
1 teaspoon of cumin seeds
2 tsp ground cayenne pepper (optional)
Step 5. Grill the ribs in the oven for 5 minutes
Turn on the grill and let it heat up for a few minutes before putting the pan in the oven. Position it so that the ribs are about 8 cm away from the coil. Leave them in the oven for 5 minutes so that the sugar contained in the sauce melts and caramelizes on the meat giving it a nice golden color.
Some grills can be adjusted to two temperature levels, "High" or "Low"; if yours allows it, set it to "High"
Step 6. Cook the ribs at 150 ° C for 90-180 minutes
Given the extended cooking time, it is not necessary that the oven is already hot by the time you put the pan in the oven. The cooking time varies according to the size of the ribs, if they are small they must cook for an hour and a half or two hours, while if they are large they will need two and a half or three hours.
The cooking time also depends on the relationship between bones and meat, an element that varies according to the point of the rib cage from which the ribs were obtained. Some are meatier than others so they need to cook longer, while those that contain more bones than meat will be ready sooner
Suggestion:
Check the ribs halfway through cooking and cover them with aluminum foil if they seem to be drying out.
Step 7. Brush the ribs with barbecue sauce during the last 30 minutes of cooking
If you want the meat to remain juicy, pour 300ml of your favorite barbecue sauce into a bowl and spread it over the meaty part of the ribs with the pastry brush. Then cover them with aluminum foil and finish cooking.
Remember that this step is optional, the meat will still be tasty thanks to the mixture of spices
Step 8. Remove the ribs and let them rest for 10 minutes
Insert the blade of the knife in the part where the meat is thickest to see if it is cooked. If it penetrates easily, the ribs are ready. If not, let them cook for another quarter of an hour and then check again. When they are cooked to perfection, take them out of the oven and let them rest for 10 minutes in the covered pan before serving.
- If you have an instant-read cooking thermometer, check that the ribs have reached 63 ° C where they are thickest and meatier.
- During the resting phase, the juices will be redistributed inside the meat making it softer, tastier and more juicy.
Step 9. Separate the individual ribs with the knife and bring the barbecue sauce to the table
Remove the foil cover from the pan and transfer the ribs to the cutting board. Take a sharp knife and create the individual portions by sliding the blade along the bones that make up the loin.
Store any leftovers in the refrigerator in an airtight container. The next day the meat will be even tastier
Method 2 of 2: Prepare the Baked Beef Ribs
Step 1. Remove the membrane from the ribs
Slide the knife blade under the white membrane covering the rib bones. It is thin but strong, so turn the knife by moving it up and down to loosen it and detach it from the bones. Next, grab it with one hand and pull it while with the other you hold the rack of ribs in place.
Throw away the membrane after detaching it from the ribs
Step 2. Prepare the dressing in a bowl using the oil and spices
Pour all the spices into a bowl or small tureen and then stir until well combined. Add a tablespoon of oil to make a brittle marinade. For the spice blend you will need:
- 1 tablespoon of onion powder;
- 1 tablespoon of garlic powder;
- 2 tablespoons of brown sugar;
- 1/2 teaspoon of cumin;
- 1/2 teaspoon of salt;
- 1 teaspoon of chili powder;
- 1 teaspoon of smoked paprika.
Step 3. Coat the ribs with spices
Spread the mixture on the ribs and then massage them on both sides so that the spices penetrate the meat.
If you don't want to massage the flesh with your bare hands, you can wear a disposable pair of gloves
Step 4. Let the ribs rest at room temperature for two hours
The meat will gradually become more tender and tastier. If you want to prepare them earlier, put them in an airtight container and refrigerate them until you are ready to cook them.
Keep in mind that the meat should not be left at room temperature for more than two hours (one hour during the hottest times of the year), otherwise the bacteria could proliferate
Step 5. Wrap the ribs with aluminum foil and arrange them on the baking sheet
Position the ribs so that the meaty part is facing up. If the size of the piece of paper allows it, you can use it to wrap the ribs completely, otherwise use another one. After wrapping the ribs, transfer them to the baking sheet.
- Use a pan with high sides to avoid spilling the juices of the meat when you take it out of the oven.
- Make sure the ribs don't overlap in the pan.
Step 6. Cook the ribs at 120 ° C for 3-4 hours
Place the pan on the center shelf of the oven and let the ribs cook until the meat is super soft. When it's time to check if they're ready, skewer the meat with a fork or knife - if they go in and out easily, the ribs are cooked to perfection. Alternatively, you can use a meat thermometer and check that they have reached 63 ° C where they are thickest.
- Since the meat will cook for a long time, the oven does not need to be already hot when you put the pan in the oven.
- When almost cooked, the meat is likely to begin to detach from the bones.
Step 7. Remove the aluminum foil and finish cooking with the grill
Set the grill to the highest temperature and let the coil heat up for a few minutes. In the meantime, remove the aluminum foil covering the ribs, without removing them from the pan. Return them to the oven 8 cm from the grill and let them cook for another 5 minutes or until they look inviting and toasted.
Suggestion:
Brush the ribs with barbecue sauce before returning them to the oven to make them even tastier and juicier.
Step 8. Cut the ribs and accompany them with the barbecue sauce
Transfer them to the cutting board, take a sharp knife and create the individual portions by sliding the blade along the bones that make up the loin. Bring them to the table without forgetting the barbecue sauce and a good number of paper napkins.
If you have any spare ribs left over, place them in an airtight container and refrigerate them to eat the next day
Advice
- Let the ribs thaw before cooking. Transfer them from the freezer to the refrigerator the night before and let them thaw slowly.
- Instead of using the grill, you can finish cooking the ribs on the barbecue to add a smoky note to the meat.
- The next day, you can reheat the leftover ribs in the oven or microwave.
