Vegetarians BEWARE! The Best Baked BBQ Ribs you will EVER have. I promise!
These ribs always turn out great. Whether you like baby backs, spare ribs or country ribs you cannot go wrong with this method. The meat just falls off the bone every time! It is infallible! This recipe will also be giving away my prized BBQ Rib Rub- something I have kept to myself for quite a long while. But I figure, you guys would really appreciate it most, so I will share! I am also going to be sharing another of my Nana’s summer recipes – Nana’s Barbeque Sauce. So this is a two for one deal for all you summer-time grillers! Enjoy!
INGREDIENTS:
Dry Rub:
Sea Salt
Pepper
Sweet Paprika
Oregano
Coriander
Cumin
Cinnamon
Nana’s BBQ Sauce:
1½ cup ketchup
1 TBS vinegar
1 TBS fresh lemon juice
1 TBS brown sugar
½ cup chopped onions
½ cup chopped green pepper
1 tsp garlic powder or 1 clove fresh garlic chopped
1 tsp salt
½ c water
Combine and cook all for ½ hour. Makes about 2½ cups sauce.
Extra Virgin Olive Oil
Package of your favorite kind of Ribs
METHOD:
Preheat oven to 300 F.
In a large baking dish, drizzle ribs with extra virgin olive oil. Liberally sprinkle equal parts of all of these spices on the ribs, turn ribs over and repeat. Now, time to get your hands dirty! Rub the dry rub into the flesh. At this point your meat should look rather red and delicious.
Bake ribs in the oven at 300 F for 3 hours. No more no less. After 3 hours your ribs are fully cooked. Now you want to get some color and caramelization on them. For that you either grill them quickly on both sides or set them under the broiler for a few minutes until they get a nice crust on them. But don’t forget to baste them with that nice home-made BBQ sauce you just made! Now they are perfect and delicious! Serve with Nana’s Potato Salad and Nana’s Baked Beans! Eat and enjoy!
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canarygirl - June 12, 2007 at 9:41 am
Oh. Yum! These look fabulous!
Meeta - June 12, 2007 at 10:47 am
Now these look totally scrumptious. I love my grilled ribs and I just have to try your Nana’s sauce!!
brilynn - June 12, 2007 at 11:36 am
Mmmmm ribs, droooool!
Betty Jo - June 12, 2007 at 2:32 pm
Yummy! These ribs look awesome. We aren’t vegetarian, although we do eat that way most of the time. We have hormone free chicken or beef occasionally. I wonder if I can find hormone free ribs? You’ve definitely inspired me to look for them. 🙂
The Leftover Queen - June 12, 2007 at 2:47 pm
Thanks you guys! I am telling you, these are incredible! And I am giving away my secrets! But who better to enjoy them, than my foodie friends?!
The Leftover Queen - June 12, 2007 at 4:22 pm
Hi Betty Jo – Thanks for stopping by! I hear you on the importance of eating hormone-free meats. If you have a Whole Foods or Trader Joe’s near you I would check there first!
Cynthia - June 12, 2007 at 7:23 pm
Watch me licking my fingers! 🙂 I love ribs.
The Leftover Queen - June 12, 2007 at 9:35 pm
Hey Cynthia! I know, I love ribs, too!
Christine - June 12, 2007 at 11:28 pm
Finger Lickin’ Good…these look so great and will definitly be on the menu this summer. I think my boyfriend will love the rub too. He doesn’t believe that sugar should be in a rub so he’ll take to this one easily! And I bet I’ll be able to get HIM to do the cooking for once. Thanks!
Katiez - June 13, 2007 at 4:16 am
I’m going to track done some ribs!
These look great! But I can always use a new barbecue sauce, maybe on pork tenderloin….
Wendy - June 13, 2007 at 4:59 am
These look amazing!
There used to be an amazing ribs restaurant just along the river from my flat in Turku, Finland. Sigh. I miss it. Perhaps these will fill the void. 🙂
Was interested to read Betty Jo’s comment advocating “hormone free” meat. Didn’t realise hormone modified meat was legal in the states. Is it difficult/expensive to find organic animal produce?
Shea - June 13, 2007 at 1:35 pm
My mouth is watering and I wanted to lick the screen. I’m at work though and didn’t want to freak out the co-workers… 🙂
Thanks for showing some love on my blog…your’s is great, I really like your recipes and can’t wait to try some out!
The Leftover Queen - June 13, 2007 at 2:57 pm
Hi Christine! Well the secret here is the cinammon – it adds a bit of sweetness to the ribs without the use of sugar. I am sure he will love it!
Katiez – Yes, you can certainly use this sauce on anything, I even put it on chicken or veggies that I am going to grill sometimes! It is very versatile!
Hey Wendy, Unfortunately it IS legal to sell meats in the States that have hormones, antibiotics and goodness knows what else. It can be hard to find organic brands in regular grocery stores depending on where you live, and it is always much more expensive. Same for fruit and veggies.Many Americans cannot afford to eat organic and it is very sad!
Hope you try the ribs!
Hi Shea! yes, that is the problem with looking at food blogs all day, you want to lick the screen! a lot! I am glad you are enjoying the site, hope you come back often! Glad you joined the forum!
Cris - June 13, 2007 at 2:59 pm
We love ribs… instead of going to out back (just half mile from our home) I will try your recipe!
The Leftover Queen - June 13, 2007 at 3:00 pm
Hi Cris! Yes, please, let me know how you like them!
Wendy - June 13, 2007 at 3:16 pm
Thanks for the info, Jen. It was an eye opener.
Those ribs will be on my BBQ this weekend!
The Leftover Queen - June 13, 2007 at 3:31 pm
I hope you enjoy! I know, it is kind of scary about the meat situation in the States!
Peter - June 13, 2007 at 4:00 pm
Jenn, the pics look great and I’m glad you DON’T boil the ribs. Have a peek at my recipe, you might like it too!
The Leftover Queen - June 13, 2007 at 4:10 pm
Ok, Peter, twist my arm! 😉
i sha - June 14, 2007 at 5:09 am
wow so yummyyyyyyyy
Maryam in Marrakesh - June 14, 2007 at 6:07 am
Oh dear, I am having rib envy……There are no ribs here in Marrakesh:-(
The Leftover Queen - June 14, 2007 at 4:24 pm
Hi i sha and Maryam! Maryam, I am so sorry to hear there are no ribs in marrakesh – but you have bastilla, so I think you’ll live! 😉
WhiteTrash BBQ - June 18, 2007 at 9:31 pm
ARHRRRRRRHHCHCHHFHRHCHCHHCH
I can’t understand why foodies would cook Barbecue in the oven.
Barbecue requires wood, smoke and time.
I’m sure your ribs were tasty, but by they weren’t barbecue by any
stretch of the imagination.
The Leftover Queen - June 18, 2007 at 9:34 pm
Well let’s just say this is BBQ for those people who don’t have wood and smoke and a lot of time. Not everyone can be a pit master like you, I suppose! 😉
My recipe is half mine and half my Grandmother’s. Anyone who has even eaten them has loved them, so in my book, that works for me! 🙂
BBQ RIbs Fanatic - April 8, 2008 at 12:19 am
Hi Leftover Queen,
I sort of agree with the whole wood and smoke thing – but roasted pork ribs in sauce are gonna be pretty tasty anyway!
Cheryl Newman - March 27, 2010 at 6:50 am
Your Nana has some tasty recipes in her personal cookbook! I can’t wait to try these! Have you ever considered using grass fed beef short ribs or country ribs with your Nana’s bbq sauce? I work with La Cense Beef, they are a Grass Fed Beef
ranch located in Montana. They produce some of the tastiest and healthiest beef around.