During the summer months, my husband loves to use the charcoal grill and smoker to create wonderfully tender ribs. I have tried several methods indoors but have been somewhat disappointed every time. After throwing this recipe together, I realized what I had been doing wrong; I was trying too hard! To get tender ribs, you really just need steam, low heat, and time. These ribs were perfect! This recipe only serves 2, but can easily be scaled up for more servings.
1 1/2 Pounds Baby Back Pork Ribs
1/2 teaspoon Ground Mustard
1/2 teaspoon Paprika
1/2 teaspoon Garlic Salt
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Salt
1/8 teaspoon Cayenne Pepper
3/4 Cup Water
3 Tablespoons Barbecue Sauce
Preheat Oven to 300 degrees.
1. In a small bowl, combine your dry seasonings.
2. Place a wire rack over a baking sheet. Lay your ribs on the wire rack and thoroughly coat both sides with your dry rub. Make sure you cook the meat bone side down.
3. Place the pan in the oven and carefully add the 3/4 cup water to the pan. Cover tightly with foil.
Once the ribs are in the oven, you are just going to leave them alone for 3 hours. The water in the pan will allow the ribs to steam and the wire rack allows them to cook evenly throughout.
4. After 3 hours, carefully remove the foil and spread 3 Tablespoons of your favorite sauce (I recommend a Memphis style) over the top of the ribs. Cook uncovered for 30-40 minutes until the sauce is dried and formed a nice crust.