So, It’s the middle of December and you have a hankering for some good BBQ but your smoker is put away and you don’t want to stand out in 30 degree temperature smoking some ribs. What do you do? If you’re like me you find another way to do it, short of going out and finding a good Southern Style BBQ restaurant worth its salt.
I have tried many methods of making good BBQ spare ribs in the house and this, by far, is the best way to do it. Like anything else it’s all about technique. Many people wrap their ribs in foil and cook it for hours to get that fall off the bone quality. To me you might as well boil them in water because that is what they are doing inside the foil. Granted, this method I use does not produce the pink circle that is the hallmark of properly smoked meats. But the flavor and tenderness of this method gives you a rib you can be proud of. And it taste great.
First off, you’re going to need a 18″ x 13″ sheet pan with an edge and a rack that fits inside of it to keep the ribs raised and off the bottom. Some heavy duty aluminum foil, and a good rub. That’s pretty much it for the equipment.
MY BBQ DRY RUB
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 tablespoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
- 1 tablespoon dry mustard
- 1/2 teaspoon nutmeg
- 1 teaspoon dry oregano
This recipe makes more than enough for 2 rack of ribs. After I mix it and save some for what I’m cooking I place the rest in a jar for future use.
- 2 racks of fresh St Louis Style Pork Spare Ribs
- Juice of 1 lemon
- BBQ Dry Rub
- Your favorite BBQ Sauce
Prepare your pan and preheat the oven to 325 degrees F. Take the heavy duty aluminum foil and cover the bottom of the pan. Make sure the foil comes up the sides. It will save you clean up at the end. Place the rack on top of the foil in the pan.
If you use St Louis Style ribs you will be able to fit 2 racks on your sheet pan. If you can’t find St Louis Style just trim off the top portion of the ribs, at the soft cartilage, and save those ends for another recipe. They go great with pork and beans. Pull the membrane off at the back of the ribs. Find a corner and with the help of a paper towel, grab the end and rip it off in one full sheet. Discard the membrane.
Squeeze the juice of half a lemon on both sides of the first rack, rub about two tablespoons of the dry rub to each side of the ribs. Repeat with the second rack. Place the rack of ribs, meaty side up, onto your rack on the sheet pan and place, uncovered, into you oven. Allow to roast for 2 hours, untouched. Don’t disturb, the ribs will brown and caramelize perfectly.
At this point you can finish the ribs on an outdoor BBQ, coating them with your favorite BBQ sauce, or finish them in the oven.
Turn on your broiler to low and after brushing with your BBQ sauce, broil at least 10 minutes each side, until bubbly and caramelized. Allow the ribs to rest for 10 minutes before cutting them.