SLOW BAKED BBQ PORK RIBS
There are many methods of cooking ribs, either on the BBQ, pre-boil technique or the one I preferred, slow roasted oven baked ribs.
Slow cook Ribs using the dry oven method will produce tender, fall-off-the-bone ribs you usually pay for ( a lot!) at say Tony Roma’s. I used to go to Tony Roma’s for Ribs all the time, until they jacked up the price from $16.95 to now a whopping $39.90 for one slab of Ribs – yikes!
So, like any Chef, we head back to the privacy of our own kitchen and cook Pork Ribs at 1/3 the price with 3X the amount you would receive in any restaurant.
I like to buy my Pork Ribs at Costco, because not only are they cost effective but they have higher quality meat.
Here’s my Recipe of Slow Cook Ribs – Dry Oven Method
- 1 package of Costco Pork side Ribs
- 3 garlic cloves
- Sea Salt or course mill salt using grinder ( or table salt)
- Black Pepper Corns using mill grinder ( or ground black pepper
- 1 tablespoon of dry Basil
- 1 tablespoon of dry Oregano ( or use Italian seasoning from Costco instead of basil and oregano)
- 1 teaspoon of smoked Paprika ( or regular paprika but smoked is much better)
- 1 tablespoon of dry mustard powder
- 1 teaspoon of garlic powder or 1/2 teaspoon of garlic salt
- 1/2 cup of BBQ SAUCE of your choice or for me I really enjoy the carefully placed spices with BULLS-EYE BBQ SAUCE. I have also made my own BBQ sauce, but today I decided to use BULLS-EYE.
METHOD ( Procedure) * “Method” is Chef’s jargon for preparation or procedure.
If you prefer to make your own BBQ sauce – see Recipe below)
THE DAY BEFORE – ( if you’re pressed for time just do it the same day and let sit in fridge for 2-4 hours. I prefer setting up my pork ribs in the morning, so it gives you that extra time.)
Preparing the Pork Ribs :
My method is completely different from most recipes, as I rub-in the BBQ sauce onto the ribs, as most add their BBQ SAUCE at the end of their cooking procedure.
REASON : The BBQ SAUCE breaks down the fibres of the meat tissues making them tender in the end result.
SO – THEREFORE:
Peel garlic cloves and cut in half. Rub garlic into all the Pork Ribs.
Combine the dry spices ( salt, black pepper, Oregano and Basil, paprika, dry mustard powder) in a small bowl. Rub into the meat ( meat side up)
RUB-IN BULLS-EYE BBQ SAUCE THROUGHOUT
Place on baking sheet lined with tin foil w/ a silicon-liner or parchment paper) Cover with **Saran Wrap and Tin Foil and place into fridge for 2-4 hours OR NEXT DAY ( if you have the time).
SAME OR NEXT DAY :
- Take Pork Ribs out of fridge and leave out for 15 minutes. This method gets rid-of-the-chill ( room temperature )
- Preheat Oven at 250 degrees F
- Place covered Pork Ribs in Oven and let cook for 2 1/2 hours.
- After 2/12 hours of cooking remove Tin-foil and Saran Wrap covering. Add additional BBQ SAUCE on top of Ribs.
- Drain excess juices – the pan must be dry.
- Turn heat up to 325 degrees F and let dry cook uncovered for 20 – 25 minutes.
Voila ! And that’s it.
Your Slow Cook Pork Ribs are ready to eat! Cut into portion sizes and serve or how I prefer, in nice large slabs on the plate – yum! Cooking Pork Ribs this way will be so tender with the meat easy to fall-off-the-bone as you eat these morsels of yumminess ( if there were such a word – lol).
I hope you enjoy my efforts and please support Chef Bari by buying his published cookbook, CANADIAN RECIPES OF THE GREAT WHITE NORTH.
Have a wonderful Thanksgiving and Christmas Holiday and join Chef Bari on Facebook for periodic updates on cooking methods along with recipes.
Happy Cooking ! “Cook’n Up a Storm by Chef Bari”
NOTE : **You will notice I mentioned covering the whole set of Ribs with Saran Wrap first and then top it with Tin Foil. This is an old Chefs TIP or TRICK we use to secure the item and allow to cook in its own moistures. The placing of the Saran Wrap prevents the aluminum foil to bake onto the meat ( which happens a lot). Just make sure you place on the Saran Wrap you secure it ( completely cover it) with the tin-foil. This way it will NOT melt in the heat.
Homemade BBQ Sauce
1 tablespoon Grapeseed oil ( or use vegetable or Olive oil)
Finely chopped 1/2 of a medium size onion
1/2 cup red-wine vinegar
1 1/2 cups ketchup
3/4 cup brown sugar
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon cayenne pepper
1/2 teaspoon of salt and black pepper
Place saucepan with oil and finely chopped onions on top of burner at medium-high heat. Stir onions until a nice light brown colour.
Add the vinegar and mix in. Now add the ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper and salt and black pepper. Mix well.
Let simmer on low heat until thickened, 20 – 25 minutes should be enough time. Keep stirring occasionally.
Don’t leave it alone and go watch the football game or your favourite soap-opera show. Stay with your sauce. Keep the kids away from the stove, as hot bbq sauce will leave a terrible burn if it lands on your skin.
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