Slow Roasted Winter Ribs
- Dry rub time: 2 to 8 hours
- Roasting time: 3½ hours
Ingredients
Dry Rub:
- 1½ teaspoons salt
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
Ribs:
- 4 pounds baby back or spareribs
Barbecue Sauce:
- 1 recipe homemade barbecue sauce or store bought barbecue sauce of your choice
Ingredients
(serves 4)
Section
Instructions
-
In a small bowl, whisk dry rub ingredients.
- Rub dry rub over ribs, wrap in foil, and refrigerate for 2 to 8 hours, preferably overnight.
- Preheat oven to 300°.
- 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.
- Remove foil from ribs.
- Place ribs on top of the rack, meaty side up in one layer.
- Bake for about 3 to 3½ hours, or until the ribs are cooked through and very tender when pierced with a fork.
- About 1½ hours into the roasting time, cover the ribs with aluminum foil to prevent them from drying out.
- Measure out ¼ cup barbecue sauce into a small bowl to be used for basting the ribs.
- Pour the remainder of the barbecue sauce into a serving bowl and set aside.
- When the ribs are cooked through brush with ¼ cup barbecue sauce and bake for an additional 15 minutes.
- 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.