Did you know you can create competition-worthy BBQ ribs in the oven? The result: mouthwatering and tender spare ribs with a caramelized crust. What’re you waiting for? Video recipe and printable recipe after the jump!
Last weekend Greg baked spare ribs in the oven by wrapping them in foil packets and finishing them on our simple gas grill (which can also be done under your broiler or with a grill pan on the stovetop). We often cold smoke our ribs before cooking them, but this tutorial is geared toward folks who may only have an oven — so we left that part out.
[UPDATE] We’ve received tremendous traffic from Reddit for this recipe. Thanks Redditors! We’ve also received a fair amount of criticism for not removing the silverskin (the tough membrane on the bottom side) from the ribs. Oops! We normally remove the silverskin, but in our novice production of this recipe and video, we forgot this important step.
Thanks to Reddit user rboymtj for reminding us of this and for posting a video on how to remove the silverskin, which you can view below.
How to remove the silverskin easily from ribs
Video Recipe: Mouthwatering Ribs in the Oven
See a step-by-step video of this recipe below, starring my awesome husband and founder of Caboose, Greg. This is his first video and I think he’s a natural, don’t you? You can subscribe to our YouTube channel to keep up with future videos too!
- 3.5 pounds of spare ribs (or 1 rack)
- 3 Tablespoons Kansas City Southern Rib Rub
- 4 Tablespoons of your favorite BBQ sauce
- Preheat your oven to 300° F.
- 1. Remove the silverskin from the ribs. The silverskin is the tough membrane on the bottom side or the rack of ribs. Here's a video that shows how to remove the silverskin easily.
- 2. Cut the rack into 3-rib sections. Rinse and pat dry.
- 3. Pour a generous amount of Kansas City Southern Rib Rub on both sides of each section.
- 4. Wrap each section in foil, and then wrap once more in foil to keep the juices in the foil packets.
- 5. Place foil packets on a cookie sheet and bake for 2 hours.
- Remove the ribs from the oven and let sit for about 10 minutes without opening the foil packet. This will help the meat to reabsorb all of the juices (and flavor) before we finish them on the grill.
- Finishing the ribs on the BBQ with some sauce will make a delicious caramelized crust on the outside of the meat. This step is optional; you can certainly eat the ribs after they come out of the oven. But I'm quite sure you won't regret taking these last few minutes to finish them off.
- 1. Heat your grill with a medium flame, and grab about 1/2 cup of your favorite BBQ sauce with a brush.
- 2. Place the ribs on the grill to crisp the outsides up. This will get some of the moisture out of them from the steaming process. 2-3 minutes per side should do it.
- 3. Brush the sauce on the top side of the ribs and let them cook for a minute in their current position.
- 4. Flip the ribs over, and brush sauce on the other side. Let them cook for a minute.
- 5. Flip them over, and get some grill marks on the other side. Cook them for about a minute to caramelize that sauce.
- If you don't have a grill, you can finish the ribs either under your oven's broiler, or by using a grill pan on your cooktop. Grill pans are pans that have ridges on them like grill grates.
- This technique was used today on spare ribs, which are larger ribs. You can use this same technique on baby back ribs or St. Louis style ribs which are a bit smaller. Simply reduce the cooking time to about an hour and a half.
- Get yerself some Kansas City Southern Rib Rub here
About Kansas City Southern Rib Rub
Kansas City Southern Rib Rub is our nod to the great tradition of Kansas City BBQ. While it was made for use on ribs, it’s great on other meats too! Give it a try on the above rib recipe, or try it on beef skewers, lamb, or pork shoulder. The possibilities are endless!
Let us know what you think about our recipes, and get yourself some Kansas City Southern Rib Rub to try!