Slow Roasted Winter Ribs

Ingredients

Dry Rub:

Ribs:

Barbecue Sauce:

Instructions

  1. In a small bowl, whisk dry rub ingredients.
  2. Rub dry rub over ribs, wrap in foil, and refrigerate for 2 to 8 hours or overnight.
  3. Preheat oven to 275°.
  4. Remove foil from ribs.
  5. Place ribs in a roasting pan in one layer.
  6. Bake for about 2½ to 3½ hours, or until the ribs are cooked through and very tender when pierced with a fork; pouring off accumulated fat every 30 minutes or so.
  7. Measure out ¼ cup barbecue sauce into a small bowl to be used for basting the ribs.
  8. Pour the remainder of the barbecue sauce into a serving bowl and set aside.
  9. When the ribs are cooked through brush with ¼ cup barbecue sauce and bake for an additional 15 minutes.
  10. Serve with the remainder of the barbecue sauce.

Comments

Serves 6 to 8 hungry adults.

What is the difference between spare ribs and baby back ribs? Spare ribs are taken from the bottom of the ribs - on the side of the belly of the pig. This is why they are a bigger, meatier and a little tougher cut of meat. Baby back or loin-back ribs are taken from the top of the rib cage - close to the loin of the pig. This is why they are a smaller and more tender cut of meat.

When are the ribs cooked through? When the meat literally falls off the bone.

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