Slow Roasted Winter Ribs


Dry Rub:


Barbecue Sauce:


  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, preferably overnight.
  3. Preheat oven to 300°.
  4. Line a baking sheet with heavy duty foil. Place a cooling rack on top of the foil. The cooling rack will allow heat to circulate around the ribs so that they will roast more evenly.
  5. Remove foil from ribs.
  6. Place ribs on top of the rack, meaty side up in one layer.
  7. Bake for about 3 to 3½ hours, or until the ribs are cooked through and very tender when pierced with a fork.
  8. About 1½ hours into the roasting time, cover the ribs with aluminum foil to prevent them from drying out.
  9. Measure out ¼ cup barbecue sauce into a small bowl to be used for basting the ribs.
  10. Pour the remainder of the barbecue sauce into a serving bowl and set aside.
  11. When the ribs are cooked through brush with ¼ cup barbecue sauce and bake for an additional 15 minutes.
  12. Serve with the remainder of the barbecue sauce.


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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