Smoky Spicy Oven Ribs

Despite not being born in the deep South I have discovered an extreme love for all things barbeque and classic southern cooking. [Is there anything better than fried chicken and waffles? We may need to include a segment on them soon!] But when you live through a Canadian winter, pulling out the charcoal grill or smoker is not really possible. I have had to adapt certain barbeque recipes for the indoors.

A note to my fellow Canucks (or northerners) who may not aware: Grilling and Barbequing are very different things! Grilling is the act of putting hamburgers and hotdogs on your BBQ grill. Barbeque involves the long slow cooking of meat over indirect heat and should involve coals and smoke. Barbeque (or Barbecue) is a technique, an art, a type of food and a way of life all in one.

When you have to resort to the oven instead of a charcoal grill or smoker, the key to making sure that barbeque flavour is not lost is to include smoky elements in the marinade or rub. In this recipe I have included smoked paprika instead of regular paprika in the dry rub and I have included ancho chilies in adobo sauce as well as smoked paprika in the barbeque sauce.

I prepare my ribs the day before. First the membrane must be removed from the back of the rack. This can be done with a butter knife- get underneath the membrane on one corner and you can actually just pull the membrane off in one sheet (see photo). I then apply a dry rub to the entirety of the ribs and add ½ a can of beer. The type of beer does not matter as its not being cooked. The ribs then need to rest in the refrigerator overnight (or at least 3 hours).

Ribs should be cooked in a low oven for a long time. Two racks of ribs generally take 3 hours to cook. I begin by cooking the ribs uncovered until a type of ‘bark’ forms on the outside. The ribs will look dry with a sort of crust on the top. This usually takes 1- 1 ½ hours. I then seal the ribs in aluminum foil and return them to the oven to finish cooking. You can tell that the ribs are done when you pick up a rack, the ends will sag and form an upside down “U” (see photo). At this point I unwrap the ribs, brush on the barbeque sauce, and return them to the oven for another 10-15 minutes.

The recipes included for the dry rub and barbeque sauce will make much more than is needed for two racks of ribs. They can both be used on any barbeque- chicken, pulled pork, more ribs. I never have a problem using them up but feel free to halve the recipes if you wish.

Also note that I enjoy a moderate amount of spice. If you do not, you will want to adjust the amount of cayenne pepper.

Dry Rub
Adapted from Emeril Lagasse

2 ½ tbsp smoked paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Mix all of the above ingredients. Will keep in a sealed container for up to 6 months.

Smoky Sweet Barbecue Sauce
Adapted from Serious Eats

2 tbsp butter
1 small yellow onion, finely chopped (approx. 1 cup)
3 cloves garlic, minced (approx. 1 tbsp)
2 cups ketchup
1/3 cup molasses
1/3 cup dark brown sugar
1/3 cup apple cider vinegar
2 tbsp yellow mustard
½ a can of ancho chilies in adobo sauce, minced
1 tbsp chili powder
1 tsp freshly ground black pepper
½ tsp cayenne pepper
1 tbsp smoked paprika

Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the remaining ingredients and stir to combine. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes, stirring frequently. Puree the mixture using either an immersion blender, or transfer to a blender.

The sauce can be stored in the refrigerator for up to a month.

 
Smoky Spicy Oven Ribs

2 racks pork back ribs, membranes removed
1 bottle/can beer

Cover a baking sheet with parchment paper or aluminum foil. Coat all sides of the ribs with the dry rub and place them on the baking sheet. Slowly pour ½ of a can or bottle of beer over the top of both racks of ribs. The beer will pool somewhat in the baking sheet. Place the sheet in the refrigerator over night.

Preheat the oven to 325°F. Pour out the excess beer from the baking sheet and allow the ribs to come to room temperature on the counter (20-30 minutes). Bake uncovered for 1- 1½ hours, until the ribs look dry with a crust on top. Using aluminum foil, completely seal each rack of rib and return them to the oven to cook for another 1- 1 ½ hours. The ribs are done when they ‘flop’ loosely when picked up and make an upside down ‘U’ in your hand [make sure you use oven mitts!]. Unseal the ribs and brush the ribs with barbeque sauce. Return the ribs to the oven for an additional 10 minutes.