The beauty of this recipe is not having to spend hours over a hot grill in the blistering sun. This slow-cooked oven method is beyond easy. Put the ribs in the oven early and let them cook all day. By dinner time, they are fork-tender and perfect.
Ingredients
- 1 slab spare ribs or baby back ribs
- Chef Belinda Grilling Rub or your favorite dry rub, to taste
- Peach Barbecue Sauce
How to Make It
- Place slab of ribs on a piece of aluminum foil large enough to fold into a packet. Sprinkle the rub over the ribs, rubbing in thoroughly on both sides. With the ribs meat side down, tightly fold the foil to form a sealed packet. Refrigerate overnight if possible to allow meat to absorb flavor.
- Preheat oven to 200 degrees F.
- Put the rib packet on a rimmed baking sheet and place in oven. Bake for 4 to 6 hours, until a fork easily penetrates the meat. Open the packet, pour off the accumulated juices, and discard the foil.
- Coat ribs with sauce and allow to rest for 15–30 minutes. Cut and serve. The ribs can also be finished for 2–3 minutes on a hot open grill or under the broiler to create a little charring before coating with sauce.