Use this technique for delicious ribs that will impress your guests and not take 8 hours in the smoker.
BBQ baby back ribs might be one of the best foods on earth. But not everyone has a smoker to get that authentic smoky caramelized flavor (or the time it takes to smoke them). Plus, smoking is hard to get right, risking giving the meat a dry charcoal flavor that no one wants.
This recipe uses oven baking as a shortcut, but with a twist: the rubbed ribs are covered with aluminum foil and slow-cooked with flavored beer, which helps break down the meat and infuses it with a subtle sweetness. The ribs slow cook in the oven for 1.5-2 hours, then are finished on the grill for 5-10 minutes to caramelize the BBQ sauce.
I use Shipyard Pumpkinhead beer for the oven cooking, which gives the ribs a sweet hint of pumpkin flavor. You can also use apple juice, which imbues them with sweet flavor.
My favorite BBQ sauce is Trader Joe’s TJ’s Kansas Style BBQ Sauce, which quickly replaced Stubb’s in my kitchen, with its perfect blend of all the right flavors.
The rib rub is a basic rub that can be enhanced and customized as you see fit. It can also be made early and stored for future use.
Ingredients:
Rib rub
- 1/4 cup brown sugar
- 2 teaspoons Kosher salt
- 1-2 teaspoons black pepper
- 1-2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- Optional: 1/4 teaspoon cayenne pepper
The rest
- 1 rack of baby back pork ribs (or St Louis style ribs)
- 1 can of Shipyard Pumpkinhead beer or 2 cups of apple juice
- 1 oven pan with raised platform (my favorite is this one)
- Trader Joe’s TJ’s Kansas Style BBQ Sauce
Steps
- Preheat the oven to 275
- Mix the rib rub ingredients together in a bowl
- Remove the ribs from their packaging, and if needed, remove the fatty membrane from the back of the ribs.
- Rub the rib rub all over the ribs, spreading it evenly
- Place the ribs on the baking tray, using a platform or grate so there’s an inch or more space between the ribs and the bottom of the pan
- Pour the can of beer (or apple juice) in the bottom of the pan, underneath the raised ribs
- Cover the pan loosely with aluminum foil leaving space for a small air pocket above the ribs
- Place the pan in the oven and bake for 2 hours (or 2.5 hours for St Louis ribs).
- If you’re pressed for time, you can bake them for 1.5 hours at 300 degrees (or 2 hours for St Louis ribs) but the lower temperature will result in more fall-off-the-bone goodness
- 10-15 minutes before the ribs are done in the oven, fire up your grill
- When the ribs are done, place them on a cutting board and bring them out to your grill. Throw them on the grill and cover them in the BBQ sauce. Grill them on medium heat for 5-10 minutes to caramelize the sauce. Don’t cook them for too long, so they don’t dry out
- Take them off the grill, let them sit for a few minutes, cut and serve!
The ribs end up being mouth-wateringly good. The meat is infused with tons of great flavor from the rub, beer, and sauce, and falls right off the bone.
I’ve made many a happy party with this method, and didn’t have to wake up early to use a smoker. Hopefully this recipe will help you entertain your guests as well!
