Oven Baked, BBQ Pork Ribs
Oven Baked, BBQ Pork Ribs
By Cap'n RonPrep time: Cook time: Total time: Yield: 2 - 4 servings
- 1 Rack, Pork Ribs, or 2 baby backs
- 1 Quart, Barbecue Sauce, Your Choice
Rub
- 1 Cup, Dark Brown Sugar
- 1/4 Cup, Butt Kickin' Blacken, Original Recipe
- 2 Tablespoons, Kosher Salt
- 1 Quart, Cola, divided, as needed
- Or, Subsitute Rootbeer, or Cherry Soda for the Cola
1. The day before, or at least the morning of, mix the ingredients for the rub together, and rub it into the meat, place in a plastic bag, and let marinate in the refrigerator.
2. The day your going to cook, Let the meat warm up to room temperature, then heat up the sauce. Place the meat in a 9": x 13" pan, ladle the sauce on and around the meat. Pour about 2 cups of coke in the bottom of the pan.
3. Cover tightly with aluminum foil.
4. Cook, covered, at 250 degrees for about 2 1/2 hours. Check about 1/2 way through to make sure that the liquid hasn't boiled out of the pan, and add more soda if it needs it. The liquid creates the steam that will help keep the ribs real moist.
Next, take the meat out, pour most of the liquid into the bbq sauce pot, and put back in the oven at 350 degrees, uncovered, to develop some caramelization. Set the sauce on a med heat to reduce again until it's thick and rich.
5. Place the meat on a cutting board and cut between the ribs.
6. Place the ribs in a stainless bowl, ladle some BBQ sauce on top and toss to coat well. Serve with additional sauce.
Leftovers
To Re-heat:
I like re-heating ribs in my oven, with a little additional BBQ Sauce. Just set the oven to 350 degrees, and heat the ribs for about 10 minutes.
Or, you could re-heat them on top of the stove:
Place the ribs in a Teflon Pan along with a little BBQ Sacue and 1 - 2 tablespoons of water. Cover, and cook for about 10 minutes.
Or,
Re-heat them in your microwave.
Ron's Note:
I don't particularly like the Fry Pan or Nuker method because the "bark" (the crsipy part on the outside will soften up. I really like the little bit of burnt crispiness on the outside of my ribs.
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2. The day your going to cook, Let the meat warm up to room temperature, then heat up the sauce. Place the meat in a 9": x 13" pan, ladle the sauce on and around the meat. Pour about 2 cups of coke in the bottom of the pan.
3. Cover tightly with aluminum foil.
4. Cook, covered, at 250 degrees for about 2 1/2 hours. Check about 1/2 way through to make sure that the liquid hasn't boiled out of the pan, and add more soda if it needs it. The liquid creates the steam that will help keep the ribs real moist.
Next, take the meat out, pour most of the liquid into the bbq sauce pot, and put back in the oven at 350 degrees, uncovered, to develop some caramelization. Set the sauce on a med heat to reduce again until it's thick and rich.
5. Place the meat on a cutting board and cut between the ribs.
6. Place the ribs in a stainless bowl, ladle some BBQ sauce on top and toss to coat well. Serve with additional sauce.
To Re-heat:
I like re-heating ribs in my oven, with a little additional BBQ Sauce. Just set the oven to 350 degrees, and heat the ribs for about 10 minutes.
Or, you could re-heat them on top of the stove:
Place the ribs in a Teflon Pan along with a little BBQ Sacue and 1 - 2 tablespoons of water. Cover, and cook for about 10 minutes.
Or,
Re-heat them in your microwave.
Ron's Note:
I don't particularly like the Fry Pan or Nuker method because the "bark" (the crsipy part on the outside will soften up. I really like the little bit of burnt crispiness on the outside of my ribs.