There is something so comforting about saucy, tender ribs that melt in your mouth. Fall off the bone tender meat slathered in sauce is quite seductive to my palette. Plus, I like to wear a bib. In our house ribs are a favorite. We recently bought a smoker and smoked ribs are something else, I tell ya. Very rich bold flavor. I love both types, but there is just something about the classics.
I like to use baby back ribs because they have less fat. Also, the kids seem to do better gnawing on them. But you could use other pork ribs too. The rub is what makes them. It helps to break down the meat a bit, but also permeates through to add flavor. Because these are cooked low and slow it almost has time to crystalize on the outside making it the perfect holder for that sweet tangy BBQ sauce.
It may seem like a pain to have to divide up the ribs but we do this for several reasons. One then everyone gets their own rib packet and seasoning can be adjusted based on preference. Second, it ensures that they cook evenly and all turn out fall off the bone delicious.
Now I finish these on the grill because I like that char that the grill gives you. A little bit of crunch. But there are plenty of times on a chilly day (or a day where I just want to be a mole and not go outside) that I finish these in the oven too. Just make sure that BBQ is basted on there. It’ll make your house smell amazing too.
These are awesome served with my Crunchy Gluten Free Onion Rings and the Best Ranch Dressing. Like eating out at an amazing BBQ restaurant and it’s all gluten free! Stretch pants let’s get ready!
Let’s Go Make Them!
Low and Slow Rubbed Ribs
- 3 lb rack of baby back or back pork ribs
- 1 bottle favorite gluten free BBQ sauce(We love Stubb’s!)
- 2 TBS brown sugar
- 1 TBS chili powder
- ½ TBS garlic powder
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp fine sea salt or table salt
- ½ tsp pepper
Preheat oven to 250 degrees.
In a small bowl combine all rub spices and mix together.
Take rack of ribs and divide into three or four sections.
Cut three or four(depends on rib sections) large sheets of tin foil.
Spray each sheet with oil or cooking spray.
Lay a rib section on each sheet.
Evenly distribute the rub mixture to each rib section.
Massage into the ribs. They like it.
After coating both sides of the ribs, fold all four sides of the foil in to make a sealed packet.
Place on a baking sheet and bake in the oven for 2 hours.
Once ribs are done baking, remove from oven and pour any juice that is in the tinfoil into a small saucepan. Do this for each packet. Add your bottle of BBQ sauce to the saucepan and heat on low until it is all combined. Set aside about a half cup of this mixture.
Preheat grill on medium heat.
Put ribs onto the grill just to get a nice grilled flavor. Flip ribs ever couple of minutes, basting them with BBQ sauce from sauce pan each time. This should take about 15 minutes and develop a delicious coating of sauce over the rub.
Remove ribs from grill and slice in between each rib. Serve with reserved warm bbq sauce for dipping.
*if you are not a BBQ owner, or don’t like grilling, or it is winter where you live, then you can follow this method. Once ribs are done baking for 2 hours, remove from oven and baste with BBQ sauce. Put back in the oven and bake another five minutes. Remove from oven, baste again and put back in. Do that one more time for a total of three bastings and boom you are done and you have some pretty amazing ribs without getting frostbite or smelly hair.
if you are not a BBQ owner, or don’t like grilling, or it is winter where you live, then you can follow this method. Once ribs are done baking for 2 hours, remove from oven and baste with BBQ sauce. Put back in the oven and bake another five minutes. Remove from oven, baste again and put back in. Do that one more time for a total of three bastings and boom you are done and you have some pretty amazing ribs without getting frostbite or smelly hair.
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