Feb 21 2008
As I promised this weekend in my BBQ Sauce post, the ribs that I made the sauce for. I tried a new recipe that I came across that I could do in my oven and it was marvelous.
The blogger who made the original recipe said that her husband thinks they are the best ribs ever. I would not go that far – but they do come really really really close. My husband and I (and the friends that helped us scarf them down – there was silence at the dinner table!) decided that these were definitely the best ribs we ever had while living in Germany – without a BBQ grill. Let’s just say I like a little true-BBQ flavor (aka – charcoal) with my ribs. Maybe in the summer I will try it out.
Either way, it’s DEFINITELY worth making!
Oh, and you’ll need a bit of this:
Ingredients: (original recipe here)
2,75 kg (6 Lbs) of Spare Ribs*
2 Tablespoons Fructose (or sugar)
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder
Generous amounts of Sugar-free Homemade BBQ Sauce (recipe here)
Place a casserole dish of water (about 8-10 cups worth) on the middle rack of your oven and preheat it to 104Â°C (220Â°F).
While that is heating, line a baking pan with aluminum foil. Clean the ribs, pat dry, and spray both the pan and ribs with cooking spray (I use a self-pump bottle I filled with olive oil).
Combine all dry ingredients (fructose through garlic powder). Sprinkle each side of the rack(s) of ribs with the dry rub generously and rub in with your hands. Let the ribs stand for 10-15 minutes.
Place the ribs in the coated pan on the TOP rack of the oven (do not cover) and bake for 2,5 hours. Keep the dish with water in the oven the whole time.
Once 2,5 hours have elapsed, remove the ribs from the oven and crank-up the heat to 177Â°C (350Â°F). Slather on lots of your favorite BBQ sauce (here is a recipe for mine), cover loosely with aluminum foil, and bake for another 20 minutes.
There are some extra instructions from the original recipe that I missed in my rush to get these done. You can read them here at the original recipe and decide for yourself.
*1 Lb of Ribs per person – adjust the meat accordingly, I’d say this recipe is good for 3-6 lbs of ribs.