Ribs... sticky and sweet and fall-off-the-bone. There's a reason the mere idea of ribs makes your mouth water: they are so dang delicious! These are done in the oven and are a snap to prepare. Just let them cook low and slow and you will have a dinner the whole family will devour.
theingredients
Serves: 4
Prep time: 15 minutes
Cook time: 2.5 hours
2 racks of pork back ribs
4 Tbsp (60ml) yellow mustard
1 tsp salt
½ tsp pepper
Rib rub
4 Tbsp smoked paprika
2 Tbsp chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp cumin
2 Tbsp brown sugar
BBQ sauce
½ cup (125ml) yellow mustard
1 cup (250ml) ketchup
½ cup (125ml) molasses
¼ cup (60ml) apple cider vinegar
½ cup brown sugar
2 Tbsp of the Rib rub
Baked bean
2 cans of baked beans
1 white onion diced
1 Tbsp rib rub
½ cup (125ml) BBQ sauce
2 Tbsp (30ml) molasses optional
½ cup (125ml) water
themethod
- Preheat your oven to 350 degrees F.
- In a mixing bowl combine all the rib rub ingredients and mix well.
- Pat ribs dry with a paper towel, using a brush evenly coat the ribs with the yellow mustard and season with salt and pepper.
- Set 3 Tbsp of Rib Rub aside for use later. Dust the ribs in an even thin coating of the remaining rib rub to completely cover the mustard.
- Place the ribs on a parchment lined baking try and cover with aluminium foil, bake at 350 degrees for 1 hour.
- While the ribs are cooking make the BBQ sauce and baked beans, in a saucepan add all the ingredients for the BBQ sauce, bring to a low simmer and let cook for 5 minutes stirring regularly. Remove from heat and set aside.
- For baked beans, in a mixing bowl add all the ingredients for the baked beans and mix until combined. Transfer beans to an oven safe baking dish and cover with lid or aluminium foil. Bake along side the ribs for the remainder of the cooking process. Stir every ½ hour.
- After the ribs have been in the oven for 1 hour remove the aluminium foil and brush the ribs with the BBQ sauce, turn down the oven to 300 degrees and continue to cook uncovered for another 1-1.5 hours. Brush the ribs with sauce every 15 minutes. You know the ribs are done when the meat easily comes away from the bone.
chef spencer in action!