The Carolina Barbeque Sauce I gave you the recipe for the other day would be awesome on these oven baked ribs. Any barbecue sauce would be.
I’m going to tell you a secret. You want fast oven baked ribs? Too bad. Sorry. Can’t be done. For tender, succulent, fall off the bone ribs, you have to take the time.
The good news is, you throw them in the oven after a quick prep and if you don’t bother them, they won’t bother you, for 3 to 4 hours.
Take a large rack of ribs, rinse under cold water, and pat dry. Place on a foil lined rimmed baking sheet liberally season with salt and pepper. Thinly slice 1 medium onion and 4 garlic cloves, and sprinkle all over the ribs. Cover tightly with foil, and bake 3 to 4 hours til the meat is falling off the bone.
Now, you can brush with any BBQ sauce in a nice thick layer, and set under the broiler 4 to 5 minutes until the sauce starts to caramelize. I really like this sauce:
Saute 1 finely diced onion in 2T olive oil until soft, 5-6 minutes. Add 1t ground cumin and stir that around. Add 1C ketchup, 2T hot chili sauce, 1/4C brown sugar, 2T apple cider vinegar, and 1C hot pepper jelly. Cook and stir 4-5 minutes til slightly thickened. Then just set aside til the ribs are done. Remember, you want a thick coating on the ribs, then broil til thick and sticky and starting to caramelize.
Another trick is brush the ribs with sauce three separate times, broiling 2 minutes between coatings. This makes a luscious, thick sauce coating everyone will love.
Sorry I couldn’t give you a fast oven rib recipe, but if you want ribs this good, you have to compromise!
Love, Grammy ❤