Did you know you can create drool-worthy BBQ ribs in the oven? The result: mouthwatering and tender spare ribs with a caramelized crust. What're you waiting for?
Last weekend Greg baked spare ribs in the oven by wrapping them in foil packets and finishing them on our simple gas grill (which can also be done under your broiler or with a grill pan on the stovetop). We often cold smoke our ribs before cooking them, but this tutorial is geared toward folks who may only have an oven — so we left that part out.
These ribs feature our very own handcrafted Kansas City Southern All-Around Awesome BBQ Rub which can be purchased here on our website.
Prep Time: 10 min Cook Time: 2 hr 10 min Yields: 1 rack of ribs
- 3.5 pounds of spare ribs (or 1 rack)
- 3 Tablespoons Kansas City Southern All-Around Awesome BBQ Rub
- 4 Tablespoons of your favorite BBQ sauce (or make this homemade sauce while you wait for the ribs to cook)
- Preheat the oven to 300°F.
- Remove the silverskin from the ribs. The silverskin is the tough membrane on the bottom side or the rack of ribs. Here's a video that shows how to remove the silverskin easily.
- Cut the rack into 3-rib sections. Rinse and pat dry.
- Pour a generous amount of Kansas City Southern All-Around Awesome BBQ Rub on both sides of each section.
- Wrap each section in foil, and then wrap once more in foil to keep the juices in the foil packets.
- Place foil packets on a cookie sheet and bake for 2 hours
- Remove the ribs from the oven and let sit for about 10 minutes without opening the foil packet. This will help the meat to reabsorb all of the juices (and flavor) before we finish them on the grill.
Finish the ribs on your BBQ
Finishing the ribs on the BBQ with some sauce will make a delicious caramelized crust on the outside of the meat. This step is optional; you can certainly eat the ribs after they come out of the oven. But I'm quite sure you won't regret taking these last few minutes to finish them off.
- Heat your grill with a medium flame, and grab about 1/2 cup of your favorite BBQ sauce with a brush.
- Place the ribs on the grill to crisp the outsides up. This will get some of the moisture out of them from the steaming process. 2-3 minutes per side should do it.
- Brush the sauce on the top side of the ribs and let them cook for a minute in their current position.
- Flip the ribs over, and brush sauce on the other side. Let them cook for a minute.
- Flip them over, and get some grill marks on the other side. Cook them for about a minute to caramelize that sauce.
If you don't have a grill, don't fear!
If you don't have a grill, you can finish the ribs either under your oven's broiler, or by using a grill pan on your cooktop. Grill pans are pans that have ridges on them like grill grates.
- This technique was used on spare ribs, which are larger ribs. You can use this same technique on baby back ribs or St. Louis style ribs which are a bit smaller. Simply reduce the cooking time to about an hour and a half.
We love history, old movies, exploring the outdoors, and of course -- cooking together. Our faithful pups, Mila and Eva, are always ready to clean up any morsels that accidentally tumble from the kitchen counter.