| Nothing compares to ribs out of a real BBQ pit that | | | | 3-4 cups cooking liquid: beef broth, red wine, water |
| were slow cooked over wood coals for probably | | | | or any combination would work |
| close to twelve hours, tended to by a loving BBQ pit | | | | Your favorite BBQ sauce |
| master. Unfortunately, many of us do not have a | | | | Preheat oven to 250 degrees. |
| BBQ pit in our back yard, or we don't live close to | | | | When ribs have been cut into slabs and excess fat |
| what I would call BBQ country; Kansas City or | | | | has been removed sprinkle both sides with salt and |
| Memphis where one can get true BBQ. So what's a | | | | pepper. In large skillet heat a few tablespoons of oil |
| rib lover to do? Turn to the oven I say! With a few | | | | over medium high heat. In batches, sear ribs on both |
| simple steps the oven can help you produce some | | | | sides until golden brown, do not overcrowd pan. Ribs |
| seriously good ribs. However, the one thing they will | | | | will NOT be cooked through at this point. Also, the |
| be lacking is that smoke flavor that accompanies | | | | underside of the ribs will be difficult to brown, as |
| open pit cooking. If you are a smoke lover you can | | | | they will not come in contact with pan, simply heat |
| try liquid smoke or a smoky BBQ sauce. Or just | | | | for a few minutes on the underside. |
| forgo the smoke flavor and concentrate on the | | | | When ribs are golden brown, place on rack inside |
| tender, moist ribs you will be eating in a few hours. | | | | large roaster. In a separate saucepan heat your |
| Yes, oven ribs are going to take a few hours, but | | | | preferred cooking liquid to boiling. Pour cooking liquid |
| some things just shouldn't be rushed and aren't we | | | | into bottom of roaster. Liquid should cover the |
| already rushing this process by going from a | | | | bottom but not be so high that it's immersing the |
| traditional twelve hours to just a few? Trust me, | | | | ribs. Cover ribs and cook at 250 degrees for three |
| your little bit of effort will be worth it. | | | | hours. |
| Tip: figure half rack of ribs per person | | | | When ribs have finished cooking, remove from oven. |
| Equipment needed: | | | | Turn broiler on high. Place oven rack 6-8 inches from |
| Large skillet | | | | broiler. Place ribs on cookie sheet underside of ribs |
| Large roaster with rack inside | | | | facing up. Brush with BBQ sauce. Broil ribs for 2-3 |
| Saucepan | | | | minutes or until brown and bubbly. Watching carefully, |
| Cookie sheet lined with foil | | | | they will burn easily! Remove ribs from oven, turn ribs |
| Oven | | | | over and brush with BBQ sauce. Broil again for 2-3 |
| Ingredients: | | | | minutes or until brown and crispy looking. This last |
| Pork ribs, excess fat removed, cut into 3-4 inch slabs | | | | step is to give them a grill-like finish. Enjoy your oven |
| Salt and pepper | | | | lovin' ribs! |
| Cooking oil | | | | |