You don't have to sacrifice tenderness, juiciness, or rich, complex flavors just because you don't have a smoker, grill, or hours to spend slow-roasting these ribs. By kicking up the heat and using both a dry rub and a sauce, you can have all the impact of slow cooked ribs with half the effort in half the time.
Step 1: Ingredients
For this recipe you'll need:
- 1lb ribs
- dry rub
- bbq sauce
To make your own, combine 2 parts salt to one part ground black pepper, and one part cayenne.
A bbq sauce with tomatoes in it is going to burn, and I like the charred quality this gives the recipe. If you do not, avoid using any tomato-based bbq sauce! My current personal fave is 1849 BBQ sauce, which pushes me to the limit of the heat I can take.
It combines tomato paste, apple cider vinegar, white vinegar, brown sugar, water, molasses, liquid smoke, garlic, onion, lemon juice, salt, and chili pepper. I think the amount of chili pepper is what's key to the initial smack of heat you get when you dig into these ribs.
Step 2: Rub
Rinse and pat dry your ribs. Get them as close to room temp as you can before cooking.
Rub both sides of the ribs with the dry rub. You can also substitute simple salt and pepper if you'd prefer!
Lay ribs fat-side up on a sheet of aluminum foil and seal shut.
Bake for one hour.
Step 3: Sauce
Open the foil, and sauce both sides of the ribs.
Leave the foil open and return to the oven for 15-20 minutes.
Brush with the sauce one last time before serving if you like!
Now how easy was that!!