The Best Oven-Roasted Ribs
Source of Recipe
USA Weekend
List of Ingredients
6 Tbs. brown sugar
6 Tbs. paprika
3 Tbs. freshly ground black pepper
3 Tbs. garlic powder
1 1/2 tsp. salt
9 Tbs. (1/2 cup + 1 Tb.) Dijon or yellow mustard
2 tsps. liquid smoke (optional)
3 slabs of pork spareribs (9 pounds), or 4 slabs of baby-back ribs (8 pounds)
Your favorite barbecue sauce (optional)Recipe
Adjust oven rack to upper-middle position, and preheat oven to 250 degrees. Mix sugar, paprika, pepper, garlic powder and salt in a small bowl. Mix mustard and optional liquid smoke in a small bowl. Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.
Line a large jellyroll pan or other shallow roasting pan with a sheet of heavy-duty foil. Place the pan on the oven floor (if oven is gas) or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level. Roast ribs until fork-tender -- 2 to 3 hours for spare ribs and 1 1/2 to 2 hours for baby-back ribs.
If using barbecue sauce, remove foil-lined pan from oven and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with half the sauce. Put pan under broiler until glaze bubbles vigorously. Remove pan, turn ribs, brush with remaining sauce, and return to broiler until glaze bubbles vigorously.
Let stand 5 to 10 minutes. Cut into individual ribs and serve.
Serves: 8 (gas oven users may double this recipe).
Per serving: 877 calories, 59g protein, 0g fiber, 60g fat (21g saturated), 16g carbohydrates, 1,033mg sodium.
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