Cheater BBQ Oven Ribs

Cheater BBQ Oven Ribs
By RB Quinn & Mindy Merrell,
co-authors of Cheater BBQ

Guess what? Harold McGee, food scientist and author, is a barbecue rib cheater! In his The New York Times piece 'The secret to ribs is Already in the Kitchen: The Oven' (June 30, 2010) he says that if all you’ve got is a regular backyard grill, oven ribs are the way to go if you want them to be moist and tender. We say don’t forget the liquid smoke. You can still finish them off on the grill outdoors at party time. Anyone can make great ribs. Be a cheater!

Great ribs need just a few things: a simple dry rub, natural smoke flavor, low steady heat, and a sauce, if you like. We’re here to tell you that a 325° F oven (or as low as 250° F), your own quick dry rub seasoning and sauce made from basic pantry staples, a small bottle of liquid smoke, and some heavy duty aluminum foil will consistently solve your rib anxieties. All we’re doing is replacing the wood chunks with liquid smoke (stay with us here) and using the consistency of the regular kitchen oven instead of the more finicky backyard smoker which is probably full of soccer balls anyway.

Hey, guys with bruised egos, here’s the best part: you can still use your clunky grill kit tongs, dull cleaver, and goofball “stay back men cooking” apron when you finish the ribs with sauce on your fancy stainless grill. We guarantee not only a Drop-Dead-Go-to-Hell glazed finish, but the surest way to the best party you ever threw with the least hassle. An oven full of foil-wrapped racks of ribs is a beautiful thing to behold.

Basically, our Cheater BBQ Oven Ribs kick ass!

Cheater Rib Cheat Sheet
Dry Rub — The three basic components of a dry rub are salt, pepper, and paprika—it’s really the smoke you want to taste. Make up your own mix or buy one already to go. We like to add a little brown sugar to a rub for ribs to add a little caramelized flavor to the meat.

The Ribs — Baby back loin ribs are short, spares are long. Meatiness depends on the rack. Both are good and get what you like. We usually buy them at Walmart or Costco. Open the ribs, flip them over bone side up, and look for the silvery membrane covering the meat and bones. If it’s still on there (sometimes they take it off), take your finger or a spoon handle and, holding the ribs with a paper towel, lift up the membrane and pull it off. It might take a few tries but you’ll quickly get the hang of it and your ribs will taste better without the chewy layer.

The Smoke — The all-natural smoke that will bring these ribs to life comes in a handy four-ounce bottle parked near the Worcestershire and barbecue sauces. Without a lengthy dissertation, know that liquid smoke is real smoke made from real hardwoods captured in water and filtered. Yes, they sell it at Whole Foods. We’ve all been enjoying it since the 1960’s in bacon, cold cuts, sauces, hot dogs, pizza crusts, and anything that lists “natural smoke flavor” on the label. It’s not a weirdo chemical from New Jersey, not that there’s anything wrong with New Jersey. A tablespoon per pound of meat is a good rule of thumb. No, that is not too much. Trust us.

Ultimate Cheater BBQ Oven Ribs
Makes 6 to 8 servings

6 pounds (3 racks) pork loin (baby back) ribs, membrane removed
1/4 cup Cheater BBQ Dry Rub (or your favorite)
2 tablespoons brown sugar
1 small bottle (about 4 ounces) liquid smoke

1. Heat the oven to 325° F.
2. Mix the dry rub with the brown sugar in a small bowl.
3. Place each baby back rack on a large (24-30-inch long) sheet of heavy duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack.
4. If time allows, wrap up the ribs in foil and refrigerate them for a few hours or overnight.
5. Place the sealed racks on a couple of baking sheets and put them in the oven.
6. While the ribs are cooking, make some barbecue sauce and set it aside.
7. After 1 1/2 hours in the oven, pull the ribs out and carefully unseal the foil. The escaping steam will be hot.
8. Cut into a rib or two and check the meat for doneness and tenderness of the meat. We like the ribs to feel cooked, but not too loose. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
9. Unseal the foil, pour off the meat juice and discard it. At this point, wrap the ribs and refrigerate to grill later. Or, get them ready to grill.
10. Lay the ribs on a cutting board and separate them into one-to-three or four-rib sections.
11. Heat the grill.
12. Dip the ribs in sauce and grill, turning frequently until well caramelized, about 10 minutes. Do not let the sauce burn.
13. Serve with additional sauce on the side.

Big Blend Radio - RB Quinn and Mindy Merrell were featured guests on Eat, Drink & Be Merry! foodie radio show on July 9, 2010. To to their interview, please click here. To listen to the entire show, please click here.

Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather - Written by RB Quinn & Mindy Merrell, 'Cheater BBQ' features over 125 Recipes for Smoky Succulent Ribs, Pulled Pork, Brisket, Birds, even Burgers Cooked in your Oven or Slow Cooker, or on your Stove Top - with plenty of Crowd-Pleasing Appetizers, Sides & Desserts! Check out www.cheaterchef.com for Nashville Crossroads Cheater BBQ Sauce, Cheater rub recipes, and more useful Cheater BBQ tips and tricks!