Best 3 Smoky Oven Spareribs Recipes
**Smoky Oven Spareribs: A Taste of Heaven on Earth**
Indulge in a culinary journey with our smoky oven spareribs, a symphony of flavors that will tantalize your taste buds and leave you craving more. These succulent ribs are lovingly prepared with a medley of spices, herbs, and a secret ingredient that elevates them to a new level of deliciousness. Whether you prefer a classic barbecue sauce or a zesty dry rub, our recipes have got you covered. Get ready to embark on a smoky, savory adventure with our oven-baked spareribs, perfect for backyard gatherings, family dinners, or simply satisfying your cravings for finger-licking goodness.
**Recipes Included:**
1. **Classic BBQ Spareribs:** Experience the timeless flavor of traditional barbecue spareribs, slathered in a homemade BBQ sauce that strikes the perfect balance between tangy and smoky.
2. **Dry Rub Spareribs:** For those who appreciate a more robust flavor, our dry rub spareribs are a must-try. The fragrant blend of spices and herbs penetrates deep into the meat, creating a delectable crust that complements the tender interior.
3. **Asian-Inspired Spareribs:** Embark on a culinary adventure with our Asian-inspired spareribs, featuring a marinade infused with aromatic ginger, garlic, and soy sauce. The result is a sticky, flavorful dish that will transport your taste buds to the vibrant streets of Asia.
4. **Honey Garlic Spareribs:** Satisfy your sweet and savory cravings with our honey garlic spareribs. A glaze made with honey, garlic, and a touch of heat envelops the ribs, creating a caramelized crust that is both addictive and irresistible.
5. **Smoked Spareribs:** Take your taste buds on a smoky journey with our smoked spareribs. Slowly cooked over a bed of smoldering wood chips, these ribs exude a rich, smoky flavor that will leave you feeling like a pitmaster.
BABY BACK RIBS (SMOKER, OVEN, OR OVEN-TO-GRILL)
Smoky, sweet, savory, and pull-apart tender - these baby back ribs have it all.
Provided by Jennifer Segal
Categories Dinner
Time 5h
Yield 4
Number Of Ingredients 11
Steps:
- Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
- Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
- Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you're lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)
- Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to "sweat" and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it's not - use it all.
- Smoker Method: Place the spice-coated ribs in the smoker and cook for 2 hours. Remove the ribs from the smoker and double wrap each rack in heavy-duty foil. Return to the smoker for 1½ hours. Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Carefully unwrap, leaving the ribs on the foil, and brush to the top of each rack with about 3 tablespoons of the BBQ sauce. Fold the edges of the foil around the ribs, creating a makeshift "pan" for each rack. Place the racks back in the smoker on the foil and cook for 45 minutes to 1 hour more, or until the racks are tender. To determine if they're done, lift them from the center with tongs - if they bend easily and the meat "cracks" on top, they are ready. Let the ribs cool for about 10 minutes, then slice and serve.
- Oven or Oven-to-Grill Method: Line a baking sheet with heavy-duty aluminum foil. Place the spice-coated ribs on the prepared pan, cover the pan tightly with foil, and bake until tender, about 2 hours. Turn the oven to broil. Remove the foil from the ribs and brush each rack with 3 tablespoons of the barbecue sauce. Broil until the sauce just starts to bubble and caramelize, 2 to 4 minutes. Keep a close eye on the ribs while they're under the broiler; because of the sugar in the rub and sauce, they will quickly go from nicely caramelized to burnt. (Alternatively, you can skip the broiling and finish the ribs on the grill. Preheat the grill to medium and grill the baked racks for 10 to 15 minutes, brushing occasionally with the BBQ sauce until charred in spots and heated through. Adjust heat as necessary to prevent burning.) Let the ribs cool for about 10 minutes, then slice and serve.
- Reheating/Freezing Instructions:The cooked ribs will keep in a covered container in the refrigerator for 3 to 4 days, or they can be frozen for up to 3 months. To reheat, thaw the ribs overnight in refrigerator if necessary, then place on a foil-lined baking sheet. Brush the ribs with another layer of BBQ sauce and cover tightly with foil. Warm in a 250°F oven for 30 to 35 minutes, or until warmed through. Remove the foil and continue cooking for 10 to 15 minutes to allow the sauce to set and the bark to crisp up.
Nutrition Facts : Calories 1,298, Fat 88 g, Carbohydrate 23 g, Protein 103 g, SaturatedFat 31 g, Sugar 18 g, Fiber 2 g, Sodium 1340 mg, Cholesterol 369 mg
OVEN-SMOKED RIBS
It took a few tries, but I finally came up with what I'd call "smoke kissed" ribs in my oven. I started with a dry rub; it's the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago. Then I used a roasting pan and aluminum foil to cobble together a smoker. It's a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 225 degrees. While oven heats, mix together dry ingredients and rub them all over pork.
- Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.
- Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2 1/2 to 3 hours, or until meat is cooked and tender.
- Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 51 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 3 grams, TransFat 0 grams
SMOKY OVEN SPARERIBS
Provided by Harold Mcgee
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 200 degrees. In a mixing bowl, combine the brown sugar, ancho chili powder or paprika, salt, garlic powder, cloves and cinnamon.
- Place each slab of ribs on a piece of foil large enough to fold into a packet. Sprinkle spice rub over the ribs, rubbing in thoroughly on all sides. With the ribs meat-side down, tightly fold the foil to form sealed packets.
- Put a rack on a baking sheet, place packets on the rack and put in oven. Bake for 4 hours, then reduce heat to 175 degrees and bake for 2 more hours, or until a fork easily penetrates the meat.
- Open each packet and pour the accumulated juices into a saucepan, then refold the packets. Bring juices to a simmer over medium heat and reduce by about half, until they cling to a spoon. Remove from the heat and stir in the pimentón, vinegar and vanilla extract.
- Remove ribs from foil, coat with the sauce and serve. The ribs can also be finished for 2 to 3 minutes on an open hot grill or smoky closed one, or under the broiler, then coated with sauce.
Tips:
- Choose the right ribs: Look for spare ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or fatty.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and trim off any excess fat. Cut the ribs into individual portions if desired.
- Use a flavorful rub: A good rub will help to add flavor and moisture to the ribs. There are many different recipes for rubs available, so experiment to find one that you like.
- Smoke the ribs low and slow: The ideal temperature for smoking ribs is between 225 and 250 degrees Fahrenheit. Smoke the ribs for 2-3 hours, or until they are tender and cooked through.
- Baste the ribs regularly: Basting the ribs with a mixture of water, vinegar, and your favorite seasonings will help to keep them moist and prevent them from drying out.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for 10-15 minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Smoked oven spareribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create tender, flavorful ribs that your family and friends will love.
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