Recipe Background
Who said a grill was required to make the best ribs ever?! These Lip-Smacker Baked Ribs prove that you only need your oven, some tastebud tingling flavors, and a little bit of time to achieve an amazingly satisfying, grill-less wonder! That's right! Pat those racks down with your favorite barbeque rub, cover them in a tangy, savory marinade, and smother them in your go-to barbeque sauce for a combination of flavors that will drive you wild! It's no wonder Lip-Smacker Baked Ribs aren't made for the grill... because you'll be craving these bad boys all throughout the year! No sunny days needed here to enjoy their lip-smackin' goodness!
Who said a grill was required to make the best ribs ever?! These Lip-Smacker Baked Ribs prove that you only need your oven, some tastebud tingling flavors, and a little bit of time to achieve an amazingly satisfying, grill-less wonder! That's right! Pat those racks down with your favorite barbeque rub, cover them in a tangy, savory marinade, and smother them in your go-to barbeque sauce for a combination of flavors that will drive you wild! It's no wonder Lip-Smacker Baked Ribs aren't made for the grill... because you'll be craving these bad boys all throughout the year! No sunny days needed here to enjoy their lip-smackin' goodness!
Ingredients
- 1 rack pork ribs trimmed, membrane removed from the backside
- 1/4 cup barbeque rub of choice
- 1 cup chicken stock
- 1/4 cup apple juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 1/2 cups barbeque sauce of your choice plus more, to taste, for serving
Directions
- Preheat the oven to 300 degrees F.
- Line a baking sheet with two large sheets of heavy-duty aluminum foil, shiny-side down.
- Place the ribs in the center of the prepared baking sheet.
- Coat both sides of the ribs with the dry rub and pat it into the meat to help it stick.
- In a bowl, whisk the chicken stock, the apple juice, the apple cider vinegar, the Worcestershire sauce, and the liquid smoke together.
- Loosely wrap the ribs in one sheet of foil to create a pouch, leaving one end of the pouch open.
- Evenly pour the chicken stock mixture into the pouch and seal the end.
- Bake the ribs until the internal temperature reaches 190 degrees F, about 2 hours.
- Unwrap the ribs and coat them with the barbeque sauce.
- Turn the broiler on to high heat.
- Broil the ribs until they are caramelized and sticky, about 4-5 minutes.
- Let the ribs rest for 5 minutes.
- Cut the ribs into pieces.
- Serve the ribs immediately with the extra barbeque sauce.
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