We love BBQ ribs but I have to be honest with you, I haven’t really been using the BBQ lately to do my ribs. They’re more like oven baked ribs because I’m too lazy to turn the BBQ on 😛
You can change the quantities and the ingredients as you like. I sometimes add some chilli flakes, I always mean to add mustard powder but somehow always forget, and if I have some thyme (fresh or dried) I’ll throw that in there too. I think the brown sugar is important though. It makes it a little more caramel-ly but I’m sure you can use regular sugar if you don’t have the brown sugar.
I like to coat the ribs the day before if I can and if I have a bottle of cola around I’ll cover the coated ribs with it. I didn’t this time so it was just a dry rub. It ends up being one of those meals where it can sit in the fridge for a few days before I can get around to cooking it and by the third day I suddenly remember I have something that needs to be cooked right now. It’s sometimes a life saver when I don’t know what to have for dinner 😀
Once it’s all be coated and marinating for a while I pull it out and discard the cola (if using) and throw it in the oven for a few hours in a baking dish covered tightly with alfoil or a tight fitting lid. I was careless with it once and there was a bit of a gap in my alfoil, the verdict around the table was that the ribs were too dry. So now I’m really careful about no gaps!
At the half way mark I pulled it out to take a look. I was using a roasting pan with a lid so it’s easier that alfoil to lift up to take a peek. It did look dry but it may have been because I hadn’t used fluid when I was marinating. But I powered through and basted the ribs with a BBQ sauce. A store bought BBQ sauce L I actually had one cooking at the time but it wasn’t ready for me to use and I didn’t think I could wait any longer because I was worried the meat would dry out if there wasn’t any fluid. (There was actually a lot of fluid in the bottom but it was mostly fat) Also, my BBQ sauce turned out to be more of loquat onion relish… And! The ribs weren’t dry at all!
Ideally, you would leave your ribs in the oven for the 3-4 hours and then once it’s all melty and soft you would pull it out and baste with BBQ sauce while grilling it on the BBQ. It makes it all shiny and tasty! And sweet. And shiny. But also tasty.
Since I’m too lazy for BBQ’ing and let’s be honest, since I destroyed my father in laws BBQ by burning to almost the ground I don’t like to go near them anymore, I finish the ribs in the oven. What you can do at the end of the cooking time is baste the ribs with BBQ sauce every 10 or so minutes until you’re happy. I’d be likely to do it once and call it done, I didn’t baste at the end this time mostly because I was running late and I should have. It makes the whole thing look tastier.
If I have time I like to do potato skins and if I’m really organise some jalapeno poppers. But today it was just a baked potato and coleslaw.
BBQ Beef Ribs
- 2 kilos of beef ribs
- ½ cup of brown sugar
- 1 tablespoon mild paprika
- 1 tablespoon smoked paprika
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 teaspoons salt
- 2 teaspoon pepper
- Chilli flakes/ground cayenne pepper/chipotle pepper (optional)
- Mix all the ingerdients together and coat ribs. Leave to marinate overnight or for at least 2 hours.
- Preheat oven to 180C.
- Place the ribs in an oven proof dish and cover tightly with alfoil. Place dish in the oven and cook for 3-4 hours.
- During the cooking time, check the ribs and baste with some BBQ sauce if you think it’s necessary.
- Uncover ribs and baste with BBQ sauce and put tray back into oven for 10-20 minutes or grill on BBQ until done.
*You might up end with more BBQ rub than you need, it’s easy enough to put the unused leftover into a jar and keep it for the next time.