Monday, August 22, 2011
Fall-Off-the-Bone Oven BBQ Ribs
Few things as tasty to most Texans as BBQ ribs. I love this super easy recipe for cooking savory-sweet tender ribs in your oven. I made these over the weekend and wish I could describe the amazing smell in my kitchen... like maple and bacon!
1 Rack Pork or Beef Ribs
Smoked Paprika (has to be the smoked variety)
Tony's Cajun Seasoning
1/2 c. water
Baby Ray's BBQ Sauce
Rinse, pat dry (with paper towels), then plop rack of ribs in your largest rectangle pan. (You can tuck under the ends if it is a wee bit too long for your pan.)
Sprinkle top of the ribs with smoked paprika and Tony's Cajun seasoning. Splash about 2 T. of liquid smoke over the ribs next, followed by a generous sprinkling of brown sugar (about 1/3 cup). Pour 1/2 cup water around the edges of the pan. Cover tightly with foil and bake for 6 hours at 280 degrees.
When ribs are tender and done, remove foil, douse with Baby Ray's BBQ Sauce (or your favorite brand) and then right before serving, run it under the broiler until sauce is thickened and bubbly on top.
Serve with a large wet napkin, because these are finger lickin' messy!
Because ribs are so heavy and rich, I like to serve them with fresh vegies and fruit only. (No starchy beans,potatoes, bread or corn). A light crunchy cold broccili or cabbage slaw, with slices of pineapple and watermelon makes the perfect side dish to balance the warm, rich ribs.