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oven ribs, even better

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oven ribs, even better

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oven ribs, even better

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Ingredients

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Method

19 steps

  1. 1

    And while they’re cooking?

  2. 2

    Make some pink lemonade , bourbon slush punch , some potato salad , broccoli or classic slaw .

  3. 3

    How about some cornbread ? Some quick pickles ?

  4. 4

    Definitely some popsicles or grilled peach splits .

  5. 5

    There is no bad way to have a summer party, you’ll only regret the one you don’t have because it seems like too much work. It’s so not.

  6. 6

    You’ve got this in the bag.

  7. 7

    Heat oven to 200°F.* In a medium bowl, combine all of the spices and seasonings.

  8. 8

    On a piece of foil large enough to wrap around your ribs, place rack of ribs, meatier side up.

  9. 9

    Sprinkle half of spice rub over rack, patting it on generously, including the sides.

  10. 10

    Carefully — it can help have a second person hold the foil down while you lift the rack — flip the rack of ribs back onto the foil so that they’re now meatier side down. Pat on remaining rub.

  11. 11

    Tightly fold the foil to seal packets.

  12. 12

    Set a metal rack (a cookie cooling sheet works well here) over a baking sheet and place foil-wrapped ribs on top.

  13. 13

    Bake for 4 hours, then reduce temperature to 175°F for 2 more hours, or until a fork easily penetrates the meat.

  14. 14

    Meanwhile, cut the ribs apart and spread them on a serving tray. For extra caramelization, you can spread them back on their baking sheet (sans rack) and run them under the broiler for a couple minutes.

  15. 15

    * Let’s talk about timing: These cooking times and temperatures, laid out by the great Harold McGee, require 6 hours.

  16. 16

    But, real life ensures that I always start them late, and while “low and slow” is the barbecue bible for a reason — you’re always going to get the best meat from the longest gentlest cooking times — you’d be pretty amazed by the results of even 3-hour ribs.

  17. 17

    Long cooking times are not an exact science.

  18. 18

    As with humans, heh, some ribs are meatier than others and will take longer.

  19. 19

    Regardless, if you’re looking for guidelines, here are some other time and temperature combinations that have worked for us in the past: