My brother - in - law John made some BBQ ribs a few weeks back for his Dad's birthday party, I had never really eaten ribs before. These turned out so amazingly delish that my husband and I have been trying a few local places for ribs. What we have had has been good but we think not as good as his brothers. Just the other week the newspaper came and it had a oven roasted rib recipe with a dry rub, I knew instantly that I wanted to make this at home. The rub was so darn easy and I had everything on hand but 1 spice, the recipe of course calls for spare ribs or baby back ribs but I chose to use boneless country style pork ribs. This recipe turned out so darn good, the meat had fabulous flavor and was fall apart tender. We will most defiantly make this again and again, I like that since it cooks in the oven I can do it all year round.
2 Tbs. - Kosher Salt
2 Tbs. - Smoked Paprika
3 Tsp. - Chili Powder
3 Tbs. - Garlic Powder
2 Tsp. - Dry Mustard
2 Tsp. - Ground Black Pepper
Mix all items into a large zippy bag
2 Lbs. - Boneless Country Style Pork Ribs
Above Spice Rub
Bottle of your favorite BBQ sauce (I used Hickory Honey)
Place the ribs into the zippy bag with the spice rub and seal the bag while pressing out the air, rub the ribs around in the spice mix to evenly coat. Place the bag of ribs in the fridge either overnight or for at least 2 hours to marinate. After marinating preheat the oven to 325 degrees, cover the bottom of a cookie sheet with aluminum foil and place a baking rack on top. Open the zippy bag and remove each piece of meat onto the baking rack, place them about 2 inches apart. Cover the entire rack with aluminum foil and bake in the center of the oven for 2 hours. After the 2 hours of baking take the meat out of the oven and discard the foil, baste all sides of the each rib with the BBQ sauce. Leave the ribs uncovered and place them back into the oven for another 30 minutes to finish cooking. Serve with some cool coleslaw, Mac or Tater salad or as we did with some creamy mashed taters.
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