Oven Baked Ribs

I usually smoke my ribs, but there are times when I’m more than happy to cook them in other ways. Usually, that means on the Char-Broil Big Easy. Once, heck, I even made them in the slow cooker! Gasp! This time I figured I’d try oven baked ribs, which really isn’t much different than using the Big Easy.

I ended up with tender, juicy ribs that tasted absolutely great. Of course, they do not have that smoky flavor I’d get on the smoker, cooked for 6 hours. But, I make up for that a bit by adding smoky ingredients like smoked paprika and using a smoky (hickory in this case) BBQ sauce at the end.
Oven Baked RibsAlthough I did not include it in the recipe below, I’d consider adding a drop (and surely not much more) of liquid smoke to the foil before sealing the ribs. There’s already a good bit of great smokiness added by the smoked paprika so I wouldn’t go crazy with the liquid smoke. If you aren’t a fan of liquid smoke but want more smoky flavor, substitute smoked sea salt for the Kosher salt.

I used back ribs, though when I smoke ribs I almost always use spare ribs trimmed St. Louis-style. I wouldn’t use spare ribs in this recipe because I’d be afraid that the additional fat in them would almost end up ‘boiling’ the ribs in the foil.

Also try my oven-baked hot dogs. Hankerin’ for more ribs? Make some slow cooker Vietnamese ribs.

Oven Baked Ribs

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 2 racks

Ingredients

  • 2 racks back back ribs membrane removed from back, loose fat trimmed, rinsed and patted dry
  • 1/2 cup brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 tablespoons smoked paprika
  • 2 teaspoons cayenne pepper
  • Your favorite BBQ sauce

Instructions

  • Preheat oven to 300 degrees.
  • Place ribs onto two large pieces of foil.
  • Combine the remaining ingredients except for the sauce. Sprinkle the rub mixture over the ribs on all sides. Depending on the size of your ribs you may not end up needing all of the rub.
  • Seal the foil tightly, transfer to a large baking sheet and place in the oven.
  • Bake for 2 1/2 hours.
  • Carefully open the foil.There will be lots of hot liquid accumulated in the bottom of the foil packets!
  • Remove the ribs from the foil (they might be quite tender, so support them from underneath using large turners or flat wooden paddles and transfer to the baking sheets.
  • Brush with plenty of sauce and place ribs under the broiler for about 5 minutes or until the sauce has set.
  • Let rest 10 minutes before slicing. Serve with more sauce for dipping if desired.

2-2-1 Smoked Baby Back Ribs

I’m a huge fan of spareribs trimmed St. Louis-style and smoked low-and-slow. I have to admit, my favorite part are the rib tips that come from trimming the spareribs. And that’s why, until recently, I haven’t really smoked a lot of baby back ribs, which have less fat and no tips. Well, now I cannot stop making them. This is my go-to method for making the most tender, juicy, flavor-packed baby back ribs in around 5 hours. They’re truly easy to make and are about as fool-proof as you can get, and you get the same results time after time.
2-2-1 Smoked Baby Back RibsDon’t be afraid of the mustard on these smoked baby back ribs. It’s there to help the seasoning adhere to the ribs. Trust me, you won’t taste it a bit when the ribs are done.

So why are they called 2-2-1 ribs? Because you smoke them uncovered for 2 hours, then smoke them wrapped in foil for another 2 hours, and finally finish them off uncovered for another hour. Now, depending on the size of the ribs and the temperature of your smoker, they might be done a bit earlier or later, but a minute here or there won’t make a big difference. Just make sure they’re nice and tender before removing from the foil.

If you prefer spareribs, check out my technique for making 3-2-1 smoked St. Louis-style ribs. Need a great homemade sauce? Here are just a few of the ones I’ve made and love: smokehouse, southwestern, atomic, Sriracha and sweet-n-spicy.

2-2-1 Smoked Baby Back Ribs

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 1 rack
Author Mike

Ingredients

  • 1 rack baby back ribs any loose meat removed, membrane on back removed, rinsed and patted dry
  • Prepared yellow mustard generic is fine
  • Your favorite BBQ rub
  • Honey
  • Chili sauce
  • Margarine the kind in a squeeze bottle works best
  • Your favorite BBQ sauce

Instructions

  • Fire up your smoker for 225 F. Use a medium or light wood. I prefer hickory, cherry, apple, peach or maple.
  • Spread a thin layer of mustard on both sides of the ribs. Dust lightly with the rub.
  • Smoke for 2 hours, bone-side down.
  • Lay out a large piece of thick foil (double it if using thin foil). In center of the foil squeeze out a thin line of honey, a few teaspoons of chili sauce, and a line of margarine.
  • Place the ribs bone-side down onto the center of the foil.
  • Squeeze out another line of honey, a few teaspoons of chili sauce, and some more margarine along the meat side of the ribs. No need to spread out the ingredients.
  • Seal the foil tightly and return to the smoker for 1 hour or until you can easily slide a toothpick between the ribs.
  • Carefully open the foil (the escaping steam will burn!) and remove the ribs, placing them directly on the smoker grates. Reserve the basting juices and brush them onto the ribs.
  • Smoke another 30 minutes, brushing with the basting juices every 10 minutes.
  • Now, brush the ribs the BBQ sauce and smoke another 30 minutes or until the sauce is set as you desire.
  • Let rest 10 minutes before slicing and serving.

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Tony Roma’s Ribs on the Char-Broil Big Easy

I’ve made baby back ribs on my Char-Broil Big Easy before and they’ve come out great. After watching a TV show segment on Tony Roma’s ribs I decided that I needed to try the same technique using my Big Easy. And boy, did they come out packed with flavor. Tender, almost-fall-off-the-bone meat. Perfectly tasty. And, a key in my book, not over-sauced. Just like they said on the TV show, you want to taste the meat. There are ribs there. Taste them!

Tony Roma's RIbs on the Char-Broil Big EasyThe recipe steps may look like a lot of work, but these Tony Roma’s ribs are actually quite easy to make. Marinade overnight, cook for a while, brush with sauce, cook a bit longer to set the sauce, slice and serve. Done. If you prefer a more traditional ketchup-based BBQ sauce on your ribs try my copcyat of Tony Roma’s Blue Ridge Smokies sauce.

I do not like for my rib meat to be completely fall-off-the-bone. I like a little ‘tug’ to it and that’s what I got after 90 minutes. If you prefer your ribs to be even more tender, leave them in for the full 2 hours.

Also check out my St. Louis-style ribs made on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Tony Roma's RIbs on the Char-Broil Big Easy

You'll need the Big Easy rib hooks or fashion your own from stainless hooks or wire.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 2 hours 15 minutes
Total Time 14 hours 15 minutes
Servings 1 rack
Author Mike

Ingredients

  • 1 rack pork baby back ribs trimmed of any lose fat
  • 1 cup of white vinegar
  • 1 cup of tomato sauce
  • 1/2 cup light corn syrup
  • 1/4 cup molasses
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Tabasco any vinegary hot sauce will do and don't be afraid to add more
  • 1 teaspoon garlic powder

Instructions

  • Cut the ribs in half if they are too long to fit into your Big Easy.
  • Place the ribs in resealable container or baggie.
  • Combine the rest of the ingredients in a medium saucepan.
  • Bring the sauce to a boil then reduce the heat to a simmer and let simmer until reduce by half and thickened, 15-20 minutes.
  • Remove the sauce from the heat and let cool.
  • Reserve 1/4 cup of the sauce and pour the remaining sauce over the ribs. Coat well, seal, and refrigerate overnight. Turn occasionally to let the marinade get on all sides of the ribs.
  • Fire up your Big Easy.
  • Cut a small lit in one end of the ribs and insert the rib hooks.
  • Place the ribs on a piece of foil. Pour any remaining marinade from the overnight marinate (NOT the marinade you reserved) over the ribs and seal TIGHTLY. You want the foil seam to be at the top, near the hooks and the bottom of the ribs sealed so the juices and marinade does not leak out.
  • Hang ribs in the Big Easy basket and lower into the cooker.
  • Cook for 90 minutes to 2 hours. After 90 minutes the ribs will be tender with a bit of a 'bite', meaning the mean will gently pull away from the bones. The meat will pull away from the bones about an inch on the ends. If you want your ribs to be completely fall-off-the-bone leave them in for the full 2 hours.
  • Remove the ribs from the Big Easy and remove them from the foil. Do not remove the rib hooks.
  • Brush the ribs with half of the reserved marinade and return to the Big Easy for 5 minutes.
  • Remove ribs from the cooker and let rest for 10 minutes before slicing.
  • Brush with last of the reserved marinade and serve.

Peach BBQ Sauce

I was wandering around the produce section at the grocery store when I came across a really nice basket of fresh-picked ripe peaches. I knew exactly what I was going to make with them. Peach BBQ sauce, the perfect sauce for a rack of St. Louis-style smoked ribs. Although I’d be partial to using this tasty sauce on anything, it really complements anything pork the best.
Peach BBQ SauceThis sauce isn’t too ‘peachy’. You can taste the fresh peaches, sure, but they don’t over-power the sauce. The peaches add a nice sweetness too.

For a smokier sauce, check out my peach BBQ sauce Version 2.0.

Peach BBQ Sauce

Course Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 cups
Author Mike

Ingredients

For the sauce

  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1 small shallot diced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon your favorite rub I used my no-burn rib rub
  • 2 cups ketchup
  • 2 cups peach nectar see below
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 lemon juiced

For the peach nectar (may make more than you need for the sauce)

  • 4-6 fresh ripe peaches (you need to end up with about 2 cups of sliced peaches in the end)
  • Water

Instructions

For the sauce

  • Melt the butter in a large saucepan.
  • Add garlic and shallot and saute for 3 minutes.
  • Add salt, pepper and rub. Stir.
  • Stir in the ketchup, peach nectar, vinegar, mustard, Worcestershire sauce and lemon juice.
  • Bring to a boil then reduce heat to a simmer and let simmer until thick, about 30 minutes.

For the peach nectar

  • Bring a pot with enough water in it to cover the peaches to a boil.
  • Add the peaches and boil just 2-3 minutes until the skin is softened.
  • Remove peaches and place in an ice bath to cool.
  • Peel the peaches. Remove the pit and slice.
  • Place 2 cups of peaches along with 1 cup of water into a blender or food processor. Liquefy until smooth.
  • Store any unused nectar in the fridge.

Sriracha BBQ Sauce

I spotted pork ribs on sale the other day. That can only mean one thing: St. Louis-style ribs. I smoked them 3-2-1 style, which results in great tender ribs that are packed with flavor by themselves. I like to sauce my ribs just before I pull them off of the smoker, giving the sauce a bit of time to set up. I wanted a spicy sauce, but not too spicy. This Sriracha BBQ sauce is the perfect combination of heat with just a bit of sweet. But definitely not too much sweetness.
Sriracha BBQ SauceI used ketchup in this Sriracha BBQ sauce, but you can substitute tomato sauce for a slightly different texture that is a bit thinner. Either way you can’t go wrong with it. It’s great no matter where you use BBQ sauce, from great 3-2-1 ribs to grilled chicken.

Sriracha BBQ Sauce

Course Sauce
Cuisine American

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic crushed
  • 1 tablespoon of Sriracha Sauce / Rooster Sauce
  • 1 fresh red chile pepper finely chopped
  • 1/4 cup dark brown sugar
  • 1 teaspoon fennel seed crushed
  • 1 cup ketchup
  • 2 tablespoons dark soy sauce
  • salt and pepper to taste

Instructions

  • Heat the oil in a saucepan over medium heat.
  • Stir in the onion, garlic, red chile pepper, brown sugar, and fennel seeds, and cook until onion is tender and sugar has melted.
  • Mix in ketchup and soy sauce.
  • Bring to a boil.
  • Reduce heat to low, add in Sriracha Sauce / Rooster Sauce and simmer 10 minutes.

Strawberry Chipotle BBQ Sauce

Three of my favorite things on one plate. First, smoked 3-2-1 St. Louis-style ribs. Sauced with a BBQ sauce that combines two of my other favorites: strawberries and chipotles. That great sweet berry flavor with a hint of smoky spiciness. Strawberries are in season here, and I just love using them in everything from a strawberry poppyseed salad dressing to this BBQ sauce. The strawberry flavor isn’t strong, it’s there enough for you to notice. Same goes for the chipotle. You get the smoky, you get the kick, but it’s nice and not overwhelming.
Strawberry Chipotle BBQ SauceI cannot wait to use this strawberry chipotle BBQ sauce on smoked pulled pork. Though I think the sauce would be great on anything smoked or grilled, I feel nothing can touch its greatness on pork. There’s something about strawberry and pork. Delicious!

Also try my southwestern BBQ sauce.

Strawberry Chipotle BBQ Sauce

Course Sauce
Cuisine American

Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion diced
  • 2 cloves garlic minced
  • 2 cups strawberries hulled
  • 3 chipotle chiles in adobo sauce
  • 1 cup ketchup
  • 2/3 up brown sugar tightly packed
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  • In a large saucepan over medium-high heat, heat olive oil. Add in onion and saute for about 5 minutes.
  • Add in garlic and saute for 60 seconds.
  • Stir in strawberries, chipotles, ketchup, brown sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil.
  • Reduce heat to medium-low and simmer for 5 minutes.
  • Use an immersion blender to puree the sauce or transfer to a blender. Puree until smooth. Return to heat and simmer another 10 minutes.
  • Cool completely and store in an airtight container. Refrigerate up to 5 days.

St. Louis Ribs on the Char-Broil Big Easy

I could not have been happier with how great these St. Louis-style ribs on the Char-Broil Big Easy came out. They were cooked high-and-fast on my Char-Broil Big Easy.The Big Easy is a great cooker for a whole lot of things. Although I’ve cooked baby back ribs on my Big Easy, my favorite rib is the spare rib because of the additional fat (flavor). When you cut them St. Louis-style you end up with a beautiful piece of pig meat, perfect for the Big Easy.

Making ribs on the Big Easy couldn’t get much easier. I rubbed down the ribs the night before with my no-burn rib rub. The next day I fired up my Big Easy. I decided to coil my ribs so they fit in the bottom of the cooker. If I’d had put in the Big Easy bunk bed basket I think I could’ve cooked two full racks at once. You could also cut the rack in half and hang it in the cooker using the Big Easy rib hooks.

It took about ninety minutes until the meat was starting to pull back from the bones. I slathered some of my Bourbon Street BBQ sauce onto the ribs and let them cook just a bit longer. This gave them a bit of a crunchy outer layer.

St. Louis Ribs on the Char-Broil Big EasyWhen the ribs were done I removed them from the cooker, uncoiled them, and let them rest for about 15 minutes. Then I sliced them and proceeded to enjoy some of the best ribs I’ve had. Not fall-off-the-bone ribs, those are overdone. You want a little tug, a little bite, to your ribs. These have that. And they’re juicy, oh so juicy, just like everything else I’ve cooked on the Big Easy. These are great ribs.

Also check out my Tony Roma’s baby back ribs made on the Big Easy.

You can also make delicious St Louis-style ribs on a smoker or gas grill!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

St. Louis Ribs on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 2 hours
Total Time 14 hours
Servings 1 rack
Author Mike

Ingredients

  • 1 rack spare ribs cut St. Louis style
  • No-Burn Rib Rub
  • Your favorite BBQ sauce if desired (Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. I used my Bourbon Street sauce, which definitely has brown sugar in it!)
  • Big Easy kabobs or rib hooks optional

Instructions

  • Place the ribs on a large piece of foil and sprinkle rub on both sides.
  • Rub in slightly then seal.
  • Refrigerate for up to 12 hours.
  • Fire up your Big Easy. To fit the ribs into the cooker you'll either need to coil them as I did (I found this to be easier to do with the Big Easy kabob insert as a kind of holder) or cut them if they are too long and use the Big Easy rib hooks to hang them.
  • Cook the ribs for 90 minutes. You should see the meat pulling back from the bone about1/2" - 1". If not, let them cook a bit longer.
  • Slather the ribs with sauce, if desired. Note that if you use a sauce that contains a lot of sugar you will really need to keep an eye on the ribs or the sauce may burn. Return ribs to cooker for 15-30 minutes or until they have a nice crust on them.
  • Remove, let rest for 10-15 minutes, then slice and serve. If desired, have additional warmed BBQ sauce on the side for dipping.

Memphis Rib Rub

There was a time when I purchased many of the rubs I used for cooking, specially when it came to smoking pork butt or ribs. Now, I just use this simple but very tasty version of a Memphis rib rub based on a recipe from Myron Mixon.

Memphis Rib RubA little sweet, and a little heat (add more cayenne if you like) makes this Memphis rib rub perfect. It made my St. Louis-style ribs (and tips) something great. This recipe makes a nice big batch. Just store any extra in an air-tight container out of the light and away from heat.

I keep my homemade spice mixes in resealable containers. To identify them I write the name of the mix and the date on painter’s blue tape. The tape comes off easily when I’m done with the mix so I can re-use the containers for other things.

Memphis Rib Rub

Course Spice Mixture
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups

Ingredients

  • 1 cup packed light brown sugar
  • 2 tablespoons mild chili powder
  • 2 tablespoons dry mustard
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • Smoked paprika optional, to taste

Instructions

  • Combine all ingredients.


Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

A little bit ago I made Italian “sausage” baby back ribs on the Char-Broil The Big Easy for the first time. I was really impressed with how well they came out. Tender, juicy, and tasty. Just another reason that my Big Easy is one of my favorite “grills”.

Italian Sausage Baby Back Ribs on the Char-Broil Big EasyI was looking for a different take on ribs, something other than the “usual” BBQ-flavor, when I came across a recipe for ribs with the flavor of Italian sausage (oh my!). I knew right then that I was going to make them on my Big Easy.

The resulting Italian “sausage” baby back ribs is fantastic. They taste just like Italian sausage, with a wonderful twist. Again, tender and juicy. And with the hint (not overpowering) of fennel and the other seasonings found in Italian sausage. The orange glaze is absolutely to die for. The brown sugar gives the ribs a bit of a crust, a crunchy exterior. The glaze is not overly sweet thanks to rice wine vinegar, orange juice and zest, and chile paste (yum! a nice kick!). These are some of the best ribs I’ve ever had or made, and I’ve made a lot of them, from on the grill, on the smoker, and now on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Italian Sausage Baby Back Ribs on the Char-Broil Big Easy

Course Main
Cuisine American
Prep Time 12 hours
Cook Time 1 hour 30 minutes
Total Time 13 hours 30 minutes
Servings 2

Ingredients

For the brine

  • 2 racks baby back ribs trimmed to fit the Big Easy (alternatively, if you have a particularly large rack, just halve it and the remaining ingredients). Remove the membrane from the backs of the ribs and trim any large chunks of fat.
  • 32 ounces apple cider or juice
  • 1 tablespoon minced garlic
  • 1/3 cup sea salt
  • 1/2 cup loose packed brown sugar

For the rub

  • 2 tablespoons fennel seeds lightly ground
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons sugar
  • 2 tablespoons garlic salt
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper

For the glaze

  • 2/3 cup brown sugar
  • 2/3 cup orange juice 2 big oranges
  • 2/3 cup rice wine vinegar
  • 2 tablespoons orange zest
  • 1 tablespoon hot chili paste

Instructions

  • Place the ribs into a resealable container.
  • In a medium bowl, combine the brine ingredients. Pour over the ribs and seal.
  • Refrigerate 12 hours, turning the ribs occasionally.
  • Fire up your big easy
  • Attach ribs to the rib hooks. Attach ribs to the Big Easy and lower into the cooker. Cook 35 minutes.
  • Meanwhile, make the rub by combining all ingredients.
  • Rub ribs generously with the rub (being careful to not burn yourself on the rib hooks!). Wrap the ribs in foil, making sure that the rib hooks stick out enough to be used.
  • Return ribs to the Big Easy and cook another 45 minutes.
  • Meanwhile, make the glaze by combining all ingredients in a small saucepan. Bring to a boil and reduce to a simmer and simmer until reduced by half.
  • Remove ribs from the Big Easy and remove the foil. Brush ribs on all sides with the glaze and return to the cooker for 10 minutes. Add more glaze and cook another 5 minutes or until the desired color is achieved.
  • Let ribs rest 10 minutes before slicing.

Smoked Or Grilled Asian Ribs

The BBQ Pit Boys make some amazing food. They’ll grill anything, and no matter what it is, it’ll look great and taste great. Like these smoked or grilled Asian ribs. Go spend a few hours at their site and watch all of their videos. You’ll see what I mean.

Smoked Or Grilled Asian RibsI picked up a few racks of ribs the other day. I had been jonesin’ for Asian chicken wings, but since I had ribs, I had to take a slightly different route… And luckily for me, the BBQ Pit Boys already had a technique for grilled Asian ribs.

These ribs came out with a great Asian flavor, almost like Teriyaki. If you’re smoking them, go light on the smoke. You don’t want a strong wood to fight with the great Asian taste.

Smoked (Or Grilled) Asian Ribs

Course Main
Cuisine American
Prep Time 2 hours
Cook Time 6 hours
Total Time 8 hours
Servings 4 -6

Ingredients

  • 2 racks St. Louis-style ribs trimmed, membrane removed

For the marinade/basting sauce

  • 1 cup hoisin sauce
  • 1 cup oyster sauce
  • 1 cup soy sauce
  • 1/2 cup minced garlic
  • 1 teaspoon cayenne pepper

Instructions

  • Place the ribs in a large resealable baggie or container.
  • Combine all of the marinade ingredients.
  • Add all but 1 cup of the marinade.
  • Seal and toss to coat.
  • Marinade for 2 hours.
  • Set up your smoker for cooking at 225 F.
  • Smoke the ribs for about 6 hours, basting with the reserved marinade every 15 minutes during the last hour.
  • Let rest before slicing.