In winter it’s no fun for my Sweetie to smoke ribs out in the chill at the back of our house. Knowing him though, if I asked he’d do it!
A friend told me he bakes ribs in the oven, really really slowly, lets them rest and then browns them under the oven grill before serving. He also said he does them no other way, they are the most tender. I think I have to agree with him! I used a bit of smoked paprika on them too, for a bit of extra smokey pizzazz.
I promise you, you’ll love these baked with this method. We’re sold.
Oven Baked Ribs
- 4 racks of short ribs (pork or beef)
- 4 tbls rubbing spice (paprika, smoked paprika or chilies, garlic powder, onion powder, rubbed thyme, oregano, salt)
- 1 tsp Ground mustard seed
- 1 tsp Celery seeds
- 1 tsp Mexican lime and sweet pepper spice (optional)
- 1 tsp Chipotle chilli spice
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp mild chili flakes
- 1 tsp white pepper
- 1 inch of butter to rub cast iron skillet or roasting pan
Rub the ribs in the mixed spice mixture, both sides. Cover with foil and marinade in the spices at least an hour.
Set oven to 275F and cook the ribs – still in tightly covered foil – for up to 3 hours, or check after 2 1/2.
Let rest until you are ready to eat, then broil them under the grill for 5 minutes until sizzling. I basted them with a BBQ sauce my Sweetie cooked up that was phenomenal.
SWEET AND SPICY BARBECUE SAUCE
4 tablespoon olive oil
1/2 cup finely diced onion
1 teaspoon ground cumin
1 tin tomato paste plus 1/2 tin of hot water to clean out paste and thin sauce to your preference
1 tablespoon hot chili sauce
2 tablespoons light brown or any keto sugar
1 tablespoon apple cider or wine/sherry vinegar
Salt and ground pepper, to taste.
Heat the olive oil in a pot over medium heat. Add the onions and cook until translucent. Add the cumin and stir. Next, add the tomato paste, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
Baste this on the ribs when you broil them and grill them until the sauce caramelises and your taste buds drool and your nostrils tell you it’s time to tuck in.
We served this with oven roasted cauliflower and butternut dusted in cumin and curry powder, drizzled with olive oil.
Then for dessert, make a delicious hot chocolate topped with whipped cream and cinnamon.
Go on, you deserve it after this! : )
P.S. I love these cute teaspoons I was gifted! I have a thing for cute teaspoons apparently..