These ribs are a really easy way to enjoy the joyful taste of barbecue without the not-so-joyful aftermath of cleaning the grill. Nana gave me the recipe for the sauce which she used on a strip of ribs, while Nani's version will feature country-style ribs. The rub is something I’ve developed that is actually pretty tasty on either style rib.
Because the roasting pan is covered with foil, the cleanup is a breeze. If you just can’t imagine eating ribs that have not been cooked on a grill, the last step can be done on your charcoal or gas grill. But, sorry to say, I won’t be there helping you scrub the grates.
Roasted BBQ Ribs
Start with 1 strip of ribs, cut into riblets, OR about 7 or 8 meaty country-style ribs.
Mix these rub ingredients together:
- ¼ cup brown sugar
- 2 tablespoons paprika (I used Penzey’s Hungarian Style Half-Sharp)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne (optional, or to taste)
Prepare the barbecue sauce* while the ribs bake.
- 1 cup catsup
- ½ cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 Tablespoon brown sugar OR ½ cup honey
Lower the oven temperature to 350°; baste the ribs with sauce; cover with foil; bake for 1 hour, basting every 15 minutes with sauce.
Uncover and place under broiler, set on low, for 5 minutes to make crisp. (OR, place the ribs on a heated outdoor grill for a few minutes to char for those authentic grill marks.)
*Shortcut/time-saver: Use a commercially prepared bottled barbecue sauce to which you add ½ cup of honey or ½ cup of brown sugar.