Slow Cooked Dry Ribs
BBQ Ribs Without The Grill
For those who enjoy fall off the bone ribs without the hassle of firing up the grill or standing outside in wet or cold weather, this recipe is for you. Slow cooked ribs are perfect for winter BBQ cravings and game day gatherings. For those who are on a tight schedule, once the prep work is done, one can set the ribs in the oven and forget about them for the next three to three and a half hours.
So How Did I Do?
- 3-5 Lbs Beef or Pork Ribs, Cut to fit pan
- 1/2 cup Brown Sugar
- 1/4 cup Paprika
- 1 TBS Salt
- 1 TBS Garlic Powder
- 1 TBS Onion Powder
- 1 tsp Pepper
- 1 tsp Cummin
- 1 tsp Chili Powder
- Mustard or Honey Mustard, No measurement, see instructions
- Preheat oven to 225 degrees.
- Select a broiling pan or 9x13 metal baking pan with a metal rack in the bottom or slotted broiling cover to keep ribs out of the grease drippings. A cooking or broiling pan with a rim around the top edge is preferable, the rim allows for a better seal to keep moisture trapped under the aluminum foil.
- Remove thawed ribs from packaging and rinse under cold water. Cut ribs to fit pan if necessary.
- Coat ribs with a light layer of regular or honey mustard. This will cook off during baking if you do not use too much. The mustard will not affect the flavor of the ribs.
- Use a shaker bottle or hand sprinkle dry rub mixture to coat entire surface of rib on both sides.
- Cover broiling pan or baking pan with two layers of aluminum foil, making sure that the edges of the pan are tightly sealed.
- Place covered pan in oven for about 3 hours. At 225 degrees, the meat will not burn. Cooking beef ribs more than 3.5 hours will cause the meat shrink and fall off the bone. The beef ribs pictured were baked for 4 hours and 20 minutes as the pictures shows they shrank significantly and they fell apart when I took them out of the pan.
- If you prefer BBQ sauce on your ribs in addition to the dry rub, the ribs can be broiled with a layer of wet BBQ sauce on both sides of the ribs from the middle rack of the oven 400-425 degrees for five minutes with the bone side down.
|Serving size: 4 oz|
|Calories from Fat||243|
|% Daily Value *|
|Fat 27 g||42%|
|Saturated fat 11 g||55%|
|Carbohydrates 17 g||6%|
|Sugar 25 g|
|Protein 19 g||38%|
|Cholesterol 80 mg||27%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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