BBQ Baby Back Ribs ........IN THE OVEN?????

Alright i know what your thinking, ribs are for the smoker right.  Nope, not quite, i do my ribs in my oven nice and slow.  Most people like a smoke ring but it really doesnt make that much difference in taste once you put a BBQ sauce on it anyways.  I have found that the ribs in the oven come out more tender and flavorful than the ones on my smoker.  I know you still doubt me, well dont because I have passed this technique around to alot of my buddys who now think that they are the best chefs because everybody loves their ribs.  First off the choice of ribs is very particular for me, I use either John Morrel or the ones at Sams are also usually fine.  If you really want good ribs get them from a local butcher they are most likely fresh.  Season your ribs with a dry rub the night before on both sides then saran wrap them in a dish or whatever they will fit in.  You can do this with up to three slabs, if you are doing more than three you need to extend the time and rotate from top to bottom through out the cooking time.  First off get your Heavy Duty Alluminum foil out and wrap each slab delicately not to rip the foil.  Even if its heavy duty you can still rip it with ribs, I know its crazy.  Then put them on a cookie sheet also layered in foil, just in case you got a hole in it, for easy clean up.  Preheat your oven to 270-280 degrees, depending on if your oven usually cooks to hot or not enough.  Bake for 3 1/2 hours.  Remove from oven and open packets, now we are going to take the slabs out of the packets and onto the foiled cookie sheet for BBQ sauce.  This is where it gets tricky because these ribs are so tender you need some tongs and a spatula to lift these out, or have somebody give you a hand with these.  Now set your oven to broil, i use Lo broil on my fancy oven, but some only have one option.  Slather your favorite BBQ sauce all over these bad boys and stick them under the broiler for about 10 minutes ore until the BBQ sauce is bubbling.  Watch these very carefully because you do not want to burn your sauce.  Let stand for 10 minutes and serve.  You can usually take a pair of tongs and bend upwards to seperate, no knife needed.

BBQ Sauce
KC Masterpiece Original
1/4-1/2 cup of Honey depending on the size of the Sauce Bottle

Dry Rubs

Lawry's Seasoning Salt
or
3 tbsp of onion powder
3 tbsp of paprika

3 tbsp of garlic powder

2 tbsp of crushed red pepper

1 tbsp of brown sugar

but feel free to come up with your own, the seasoning is nothing compared to the taste of the actual meat.

Ribsasmokin

Alright i know what your thinking, ribs are for the smoker right.  Nope, not quite, i do my ribs in my oven nice and slow.  Most people like a smoke ring but it really doesnt make that much difference in taste once you put a BBQ sauce on it anyways.  I have found that the ribs in the oven come out more tender and flavorful than the ones on my smoker.  I know you still doubt me, well dont because I have passed this technique around to alot of my buddys who now think that they are the best chefs because everybody loves their ribs.  First off the choice of ribs is very particular for me, I use either John Morrel or the ones at Sams are also usually fine.  If you really want good ribs get them from a local butcher they are most likely fresh.  Season your ribs with a dry rub the night before on both sides then saran wrap them in a dish or whatever they will fit in.  You can do this with up to three slabs, if you are doing more than three you need to extend the time and rotate from top to bottom through out the cooking time.  First off get your Heavy Duty Alluminum foil out and wrap each slab delicately not to rip the foil.  Even if its heavy duty you can still rip it with ribs, I know its crazy.  Then put them on a cookie sheet also layered in foil, just in case you got a hole in it, for easy clean up.  Preheat your oven to 270-280 degrees, depending on if your oven usually cooks to hot or not enough.  Bake for 3 1/2 hours.  Remove from oven and open packets, now we are going to take the slabs out of the packets and onto the foiled cookie sheet for BBQ sauce.  This is where it gets tricky because these ribs are so tender you need some tongs and a spatula to lift these out, or have somebody give you a hand with these.  Now set your oven to broil, i use Lo broil on my fancy oven, but some only have one option.  Slather your favorite BBQ sauce all over these bad boys and stick them under the broiler for about 10 minutes ore until the BBQ sauce is bubbling.  Watch these very carefully because you do not want to burn your sauce.  Let stand for 10 minutes and serve.  You can usually take a pair of tongs and bend upwards to seperate, no knife needed.

BBQ Sauce
KC Masterpiece Original
1/4-1/2 cup of Honey depending on the size of the Sauce Bottle

Dry Rubs

Lawry's Seasoning Salt
or
3 tbsp of onion powder
3 tbsp of paprika

3 tbsp of garlic powder

2 tbsp of crushed red pepper

1 tbsp of brown sugar

but feel free to come up with your own, the seasoning is nothing compared to the taste of the actual meat.

Ribsasmokin