This recipe for BBQ ribs, slowly braised in the oven in their own juices and then caramelized under the broiler, is an easy and fun way to feed a crowd. While the ribs tenderize in the low, slow heat of the oven, you’ll have the opportunity to rustle up plenty of napkins. You’ll need them. Did we mention that these ribs need just 10 minutes of prep time?
2 racks St. Louis-style ribs
Head Country Championship Seasoning, The Original
Head Country Bar-B-Q Sauce, Sweet & Sticky or Honey
Preheat the oven to 300 degrees F.
First, remove the membrane from the back (inside) of the ribs. You can do this by slicing through the membrane and, using a paper towel and a butter knife to separate the membrane from each rib, loosen and then pull the membrane off the ribs.
Coat the ribs in an even, generous layer of your choice of Head Country Championship Seasoning (we like Original, or High Plains Heat for a little kick), rubbing the spices into the meat.
Wrap each rack in a double layer of aluminum foil. Add them to a large rimmed sheet pan. Cook in the oven for at least 3 hours, or until ribs are tender.
Remove ribs from the oven, reserving any juices that have collected in the foil and the bottom of the sheet pan. Add these juices to a large glass measuring cup and mix with an equal amount of Sweet & Sticky sauce. Add the ribs back to the baking dish. Brush this sauce mixture over the tops of the ribs.
Broil the ribs under high heat for 3-5 minutes, brushing them with layers of the BBQ sauce/cooking-liquid mixture, or until the ribs begin to caramelize and sizzle.
Transfer ribs to a plate and slice between the bones. Serve with additional Sweet & Sticky sauce, baked beans, and slaw. Enjoy!
ADD A KISS OF GRILLED FLAVOR TO THESE RIBS:
After cooking ribs through in the oven, add them to a hot grill and grill the ribs, brushing frequently with the sauce/cooking-liquid mixture until caramelized and charred as desired, for 7-10 minutes.