Perfect Pork Ribs in the Oven

Perfect oven pork ribs

Just because half of the country (and their grills) are currently buried in snow, is no reason to give up on ribs! And these ones always get rave reviews.

Firm yet tender, they pull off the bone with each succulent bite. For the sake of disclosure, I learned the amazing method from an episode of “Restaurant Impossible” with Chef Robert Irvine.

When I don’t have all day to slow cook my pork ribs in the smoker, this is my go-to recipe.

Preheat the oven to 225 degrees F. To prepare the ribs, remove the silver skin from the back or under the rib side.

3

Then rub the trimmed rib racks with my Burnin’ Love dry rub (see recipe, below).

5

Place the racks onto a sheet of plastic wrap, wrap tightly, and repeat with a second layer. Place in the oven (don’t panic, the plastic won’t melt at this low temperature) and roast for 2 hours.

7

Remove from the oven and allow to rest for 10 minutes. The plastic wrap will have filled with steam and “puffed up”, I try to let the ribs rest until the wrap has completely collapsed.

8

Now you have a decision to make. You can sprinkle the ribs with more rub (this is how I like them…), and serve them as “Dry Ribs”, or….

13

Unwrap, place on a cookie sheet and coat with BBQ sauce (see recipe below). Roast, in the oven set to broil, until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow to rest, 3 to 5 minutes.

BTW…if you CAN dig out your Traeger, here’s my recipe for that…

Finally, portion the ribs into serving-size pieces, and serve.

Enjoy!

Chef Perry
chefperryperkins.com

1“Burnin’ Love” Dry Rub
¼ C sea salt
½ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs Italian seasonings (spicy, if you can find them.)
2 Tbs smoked paprika
1 Tbs coarse black pepper
1 Tbs ground white pepper
1 Tbs hickory salt
1 teaspoon cayenne powder

Combine all in a tightly sealed glass jar. Store in a cool, dark area.

Dirty Little Secret Sauce
(If you need a diabetic friendly sauce, try this one!)
1 C “Sweet Baby Rays” (Brown Sugar, or Sweet & Spicy)

1/2 cup Thai-style sweet chili sauce
1/2 C apple cider vinegar
1/2 C Coca Cola
1/4 cup butter

Bring all ingredients to a simmer, blend well and allow to cool. Best after 48 hours.

I also like to serve my ribs with our simple tangy slaw, Low & Slow Baked Beans, and my all time favorite Southern side, Maque Choux with Bacon!


HC BBQ Ad

 

 

Please follow and like my pages!
0

Pork Ribs on the Traeger 3-2-1 Style

Today I’m going to show you how to make perfect baby back ribs in the Traeger, using the 3-2-1 method.


There you have it…perfect baby back pork ribs, as easy as 3-2-1

RECIPES:

3-2-1 Ribs

  • 3 racks baby back pork ribs (about 7 1/2 pounds total)
  • 1/2 cup yellow mustard
  • 1/3 cup apple juice
  • 1/3 cup apple cider vinegar
  • 2 Tbs Worcestershire sauce
  • 2/3 cup “Burnin’ Love BBQ Rub (see link below for recipe)
  • 1 cup packed dark brown sugar
  • 2/3 cup honey

Chef Perry’s Dirty Little Secret Sauce:

“Burnin’ Love” Dry Rub & Dirty Little Secret Sauce

Thank you for watching my video. Please feel free to like and share it!

Enjoy your ribs!

-Chef Perry

Home Chef Cookbooks

Please follow and like my pages!
0