Smokehouse Oven-Baked Back Ribs

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READY IN: 25hrs 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE SAUCE; make 1 day or even up to 7 days ahead, heat butter in a medium saucepan over medium heat; add in onion, garlic and cayenne pepper, sauté for about 4 minutes.
  • Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer uncovered for about 45 minutes, stirring occasionally, season with salt and more cayenne if desired; cool to room temperature and chill a minimum of 24 hours before using or up to 7 days.
  • FOR THE RIBS; Remove the membrane on underside of the ribs.
  • Place ribs in a large roasting pan.
  • In a bowl mix together cider vinegar and liquid smoke, then brush over both sides of all the ribs; chill for a minimum of 24 hours.
  • FOR THE RIB RUB; after the 24 hour chilling time, in a bowl mix together chili powder, cumin garlic powder, onion powder, cayenne, brown sugar cumin, salt and black pepper; rub spice mix all over the ribs.
  • Arrange the ribs meat-side up in a single layer on 2 large baking sheets that have been sprayed with cooking spray.
  • Roast at 350 degrees for about 1 to 1/1/4 hours (if browning too much cover loosely with foil).
  • Remove ribs from oven, then brush both sides with about 3/4 cup sauce (that is 3/4 cup for all the ribs) return to oven and roast 10 minutes longer.
  • After the 10 minutes remove from oven and brush with another 3/4 cup sauce; return to oven for another 10 minutes.
  • Remove from oven; cover with foil and let rest for 15 minutes.
  • Cut the ribs between the bones into 3-4 rib sections, and serve with remaining sauce.
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