A barbecue-lovin’ friend of mine in the South says it’s important to cook these BBQ ribs until they finally give it up and say (with the proper Southern accent), “Okay, I guess I’ll go on and be tender now.” The key to knowing when ribs are cooked properly is that the bone will pull out easily without the meat sliding completely off.
I like my sauce on the spicier side, not too sweet and with a nice tang. Add a bit more sugar or honey if this is too tangy for you. This recipe makes enough sauce for 3 slabs, without extra for serving; double the sauce if you like saucy ribs. If you like, after the BBQ ribs are finished in the oven, grill them for a couple of minutes over medium-high heat to crisp the edges before serving. Look for New Mexico red chile powder in the Hispanic section of your local market.–Kim Sunée
LC Messy Fingers Note
Behold, the oven method for BBQ ribs that’s perhaps the most magnificent reason ever to incur messy fingers. Wet naps, come hither! The sauce ain’t nothing to sneeze at, either, though it’s defiantly in the tangy camp. If you’re a sweet sauce sorta guy or gal, adding a little extra sugar oughta do the trick for you.
- Quick Glance
- 25 M
- 3 H, 25 M
- Serves 10 to 12
- For the ribs
- 3 slabs pork spareribs or baby back ribs (about 9 pounds total)
- For the dry rub
- 1 1/2 ounces (about 1/3 cup) New Mexico red chile powder
- 3 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- For the spicy tangy sauce
- 3/4 cup apple cider vinegar
- 3/4 cup Frank’s RedHot sauce
- 1/2 cup fresh orange juice
- 1/2 cup ketchup
- A few dashes Worcestershire sauce
- 3 cloves garlic, minced
- 2 tablespoons New Mexico red chile powder
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar or honey
- 1 1/2 teaspoons fine sea salt
- Ready the ribs
- 1. Preheat the oven to 300°F (150°C). Line 2 rimmed baking sheets with heavy-duty aluminum foil.
- 2. Pat the ribs dry. If desired, remove and discard the silverskin (that’s the tough, silvery membrane on the underside of the ribs), using a sharp knifepoint to cut into the skin and a paper towel to grab the skin and remove. Place the ribs on the baking sheets.
- Make the dry rub
- 3. Combine all of the rub ingredients in a bowl. Using your fingertips, massage the rub into the ribs, coating both sides evenly. Bake the ribs, uncovered, for 2 hours.
- Make the spicy tangy sauce
- 4. While the ribs are in the oven, combine all of the sauce ingredients in a medium saucepan over medium heat and cook, stirring occasionally, for about 15 minutes.
- Cook the ribs
- 5. After the ribs have cooked for 2 hours, brush the ribs with some of the sauce. Wrap the ribs tightly in the aluminum foil and bake for 1 hour more, or until the meat is tender and the bones come away from the meat with a mere tug. Unwrap and serve the BBQ ribs at once with the remaining sauce—if there is any—on the side.