Fall Off the Bone Oven Ribs

By Becky Jo

When you don't want to fool with the grill or smoker, these fall off the bone spareribs will satisfy that rib craving. Slow baked in the oven, they'll hit the spot!

Ingredients

• 1 rack of pork spareribs or baby back ribs
• Commercial or homemade barbecue sauce
• 1 teaspoon garlic salt
• 1 teaspoon cumin
• 20 turns of the pepper grinder
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1/4 teaspoon of white pepper
• 1/4 cup of brown sugar

Details

Servings 4
Preparation time 10mins
Cooking time 250mins
Adapted from deepsouthdish.com

Preparation

Step 1

You can be thin & wrinkly, or you can have another bowl of banana pudding and fluff that stuff out!

If you want a bit of smokey flavor, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub.

These ribs go low and slow in the oven, so once you get them going, you can pretty much go about your business around the house (or the yard) and just come back in 2 hours to put some sauce on them, wrap 'em up and let 'em go for another 2 hours. Sure beats worrying over the grill if you ask me. And you don't have to keep stoking the coals or worry over whether you have enough propane.

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Preheat oven to 250 degrees F. Ribs will cook for a total time of 4 hours.

Combine all of the dry rub ingredients in a small bowl. Prepare the rack by removing the membrane from the back of the ribs and cutting away that extra little flap of tough meat across the top - just discard that or save for another use. Line a baking pan with aluminum foil. On the bottom side of the ribs, sprinkle on a generous amount of the dry rub and rub it in. Set the ribs on the baking pan with the seasoned side down, and apply the remaining dry rub on the top side. Roast uncovered at 250 degrees F for 2 hours.

After the ribs have cooked for 2 hours, remove them and pour some of the sauce over the top of the ribs. Using a brush, gently spread the sauce all over the ribs. Cover the entire pan tightly with aluminum foil and return to the oven, baking for an additional 2 hours, or until the meat begins to pull away from the bone. If you like, unwrap, brush with a bit of sauce and finish under the broiler for a minute or so.

Depending on what kind of sauce you use, if you want a bit more of smokey flavor to the ribs, just before you put on the rub, take a teaspoon of liquid smoke and mix it with a tablespoon of water. Brush that on both sides of the ribs, then apply the dry rub. Not sure what to do with

18 HUNGRY PEOPLE COMMENTED. ADD YOURS!

Thanks for this wonderful recipe. I've made these 5 times now. I sub the sauce for Sweet Baby Ray's Honey BBQ and add some pineapple juice to it.

I normally make 4 slabs, and I run the first 2 hours uncovered in two separate trays and run one of the next one hours covered with the sauce, THEN I pull out the ribs, cut individually and place into one tray, touch up the sauce and cook ONE hour 30 mins more. - I do this as you cannot move the ribs with the recipe shown - they are TWO tender. I serve from the tray I consolidate the ribs into!