Servings: 6 servings, 3 to 4 ribs per person
Cost: $4.79 per serving
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rimmed baking sheet
silicone pastry brush or sauce mop
extra wide, heavy duty aluminum foil
large cast iron skillet if making the Deep South Barbecue Sauce
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Ingredients for Oven Baked Ribs
- 2 2 1/2 to 3 pound slabs pork ribs, about 10 bones each, Baby Back or St. Louis cut ribs I am using a baby back cut style of ribs
- 1/8 cup black pepper
- 1/8 cup Kosher salt
- 2 tablespoons smoked paprika I am using Bourbon Smoked Paprika
- 1 teaspoon cayenne pepper
Ingredients for Deep South Barbecue Sauce
- 1 1/2 pounds cherry tomatoes
- 3 cups chopped yellow onions, about 2 medium onions
- 2 cloves garlic, minced, about 1 teaspoon but more is fine
- 3 tablespoons salted butter
- 1 1/2 cups packed light brown sugar
- 1 1/2 cups white vinegar
- 1/4 cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Prepare the Ribs
Tear off 4 very large sheets of additional aluminum foil to fit the 2 slabs of ribs, each slab double wrapped.
Rinse thoroughly and pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab of ribs by slicing into it and pulling it off. Use a kitchen towel or a paper towel if you are unable to get a good grip.
One slab at a time, lay out on 2 sheets of the foil. In a small bowl, mix the 1/8 cup black pepper, 1/8 cup salt, the smoked paprika, and the cayenne pepper. Sprinkle both sides of each slab generously with the mixture. Wrap each slab in the double sheets of aluminum and place on top of the prepared rimmed baking sheet.
Place in oven for 2 1/2 hours. **if making the Deep South Barbecue Sauce, begin now so it is ready for when the ribs come out of the oven
After 2 1/2 hours in the oven, remove the baking sheet with the ribs. Carefully roll back the foil on each slab.
Thickly mop or baste 1/2 to 3/4 of Deep South Sauce or your favorite BBQ sauce on both sides of the slabs. Reserve 1 cup of sauce for passing at the table.
Return baking sheet with ribs to the oven. Do NOT re-wrap or cover the ribs.
Turn the oven to 425°F. Bake the ribs for an additional 15 minutes.
Remove the baking sheet from the oven once again. Let stand at least 10 minutes. Transfer the slabs to a large cutting board and using a meat carving knife, cut between the bones into individual servings. Transfer to a platter.
Prepare the Deep South Barbecue Sauce
Heat a large cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes.
Add the onions and the garlic, and cook, stirring often, 5 minutes.
Add butter to pan, and cook until melted, about 1 minute. Add brown sugar and stir until combined.
Cook, without stirring, until edges start to caramelize, about 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper.
Reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
Remove from heat, cool for 10 minutes, and then carefully transfer to a blender. Remove center piece of blender lid to allow steam to escape. Process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. You will have about 1 quart of sauce.
Serving: 1serving | Calories: 351kcal | Carbohydrates: 71g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 3395mg | Potassium: 613mg | Fiber: 4g | Sugar: 61g | Vitamin A: 2059IU | Vitamin C: 31mg | Calcium: 125mg | Iron: 3mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.