Well, if you ask me, there is nothing finer than eating tender pork ribs drenched in a saucy barbecue topping, the kind that keeps your fingers sticky and your lips glistening wet, almost from ear to ear. Maybe a little primitive but this basic and honest way of eating ribs is fundamental in enjoying the pleasure that comes from juicy cooked, run-down-your-chin western style barbecued ribs. And the best part is these are cooked in the oven.
You may have noticed I have been cooking a lot of my normal barbecue foods indoors of late and as I’ve said, it’s because of so much darn rain. I used to get out in it and cook under somewhat our patio cover of house and umbrella but this year, I just gave in and stayed inside. And, I am glad I did because I have found new ways to enjoy the foods we love.
Take these St. Louis style ribs for example, my favorite rib by the way. A method I use in the winter months in other recipes, one by infusing a smokey taste into meats by allowing the meat to baste in the marinade during the initial cooking phase, this way of cooking turns out tasty ribs every time. The sauce is a new one I played with, again using my basic ol’ bbq sauce, changing up a few ingredients like adding a really good chili spice blend sent to me by a new friend, Larry from Big Dude’s Eclectic Ramblings. It is loaded with varying types of ground chili powders, many with smokey overtones like chipotle and I know this is what made the sauce so good. That’s why I listed it as a ‘really good chili powder blend,’ one that contains several types of dried chiles. Or you can mix up your own with the likes of chipotle, ancho, smoked and sweet paprika, guajillo powders as well as a few herbs/spices like oregano, garlic, cumin and coriander. You can find Larry’s ingredients here almost at the end of the post (but be sure to check out his fine chili photos).
Smokey Oven Barbequed Ribs
outdoor taste of cowboy flavors cooked in the oven
serves 4 to 6
|St. Louis cut ribs|
2 racks (5-6 pounds total) St. Louis cut pork ribs, or your favorite style
1/4 cup liquid smoke
1/4 cup soy sauce
1/4 cup cider vinegar
1/4 cup Worcestershire
1/2 cup apple cider
1 cup ketchup
1/2 cup water
2 teaspoon prepared mustard
1/2 cup brown sugar
2 tablespoons really good chili powder blend
1/4 cup cider vinegar
2 tablespoons liquid smoke
2 tablespoons lemon juice
1/4 cup minced sweet onion
Wash the ribs and dry. Remove silver skin if desired although prepared in this manner I did not. Cut pork racks into individual ribs. Place in a 2-inch deep baking pan or roaster and sprinkle the cracked pepper heavily all over the ribs standing on the side if possible.
Mix the 1/4-cup each of liquid smoke, soy sauce, cider vinegar, Worcestershire with the apple cider and pour over the ribs. Cover and allow to set for 1-hour refrigerated. Turn or rearrange the ribs in the marinade and allow to set out at room temperature for an hour.
Preheat oven to 350 degrees F.
Drain the marinade liquid from the ribs and discard the liquid. Baste the barbecue sauce over the ribs and pour remaining sauce into the pan. Reduce oven to 275 degrees F. and continue cooking ribs for 2 hours basting and turning ribs every 30 minutes.
Remove, cover with foil to steam and let rest for about 10 minutes before serving.