A few years ago for our anniversary, Joe and I bought a grill. That was the beginning of one of our favorite warm weather activities. We look forward to the nights when our meal plan involves standing out on the deck making the entire neighborhood jealous with the smells coming from our yard. At first we played it safe grilling burgers, chicken and veggies but the last couple of years, we've started branching out and learning how to grill some foods that scare us.
One of those things that we've experimented with is ribs. Growing up, my family always cooked boneless ribs in the crockpot and they were one of my favorite things to eat, but ever since our rib grill off date night a couple of summers ago, we've been pretty partial to whole racks of ribs with Joe's glaze creation, and we'll never go back to anything else. We've gotten really good at grilling or smoking ribs, but during the colder months when we don't want to cook outside, we miss this recipe so I decided that this year we will make them four different ways (in the oven, crockpot, grill and smoker) and share our technique for each of those with you!
A couple of Sundays ago, I made these ribs in the oven and they were yummy, but there are a few things that I'd tweak when we do them the next time around. I used the Sweet and Sassy rib recipe from this post, it's the one we always use. The Sweet and Saucy ribs are good too, but they're more traditional and not as unique as this glaze is. When we use this glaze, we never use any sauce because it's so flavorful on its own!
To start out, cut the membrane off the back of the ribs. Joe watched a few great YouTube videos to find the most effective way to do this. I don't remember which one is his favorite, but there are a few great ones out there if you're looking. After the ribs are cleaned and prepared, apply your favorite dry rub to both sides. We recently discovered a really delicious one at a local meat shop and we're obsessed with it, but it doesn't look like it's something that you can order online, so you'll have to use your own favorite for this! We wrap the meat in tin foil and let it sit for a few hours or overnight.
When you're ready to start cooking, take the meat out of the fridge and set it on the counter while your oven preheats to 275° F. When the oven is almost preheated, transfer your ribs to a fresh piece of tin foil and rub brown sugar on both sides. Wrap the ribs up and seal the packet, then place them on a baking sheet that has also been covered in tin foil. You'll want that tin foil covering because any juices that escape the rib packet will cook onto the baking sheet and it'll be a pain to clean off. Now you get to sit and enjoy the smell of the ribs cooking for four hours.
When the ribs have about an hour left, prepare the glaze (Sweet and Sassy Glaze recipe found here). Remove the ribs from the oven and apply the glaze to one side of the ribs using a grill mop, like this one (affiliate link). Wrap the ribs back up and return them to the oven for the remaining hour. After the hour is up, use a meat thermometer to test the temperature in the middle of the rack. When the temperature reaches 165° F, you'll know they're cooked through.
This particular Sunday night, we served our ribs with my favorite mozzarella roasted bell peppers (recipe in this post) and my favorite Drop Rolls. Usually I stick to freezer rolls that you just have to thaw, raise and bake, but these rolls are really easy to make and I wanted to start using the recipe more. I always look forward to the Sunday nights when my mom made Drop Rolls for dinner and I probably eat more than my fair share when she does. They're even better served with homemade jam, yum!
Oven Cooked Ribs and Drop Rolls are the perfect combination for a Sunday evening or just a fun gathering with friends and family. We look forward to summer when we can enjoy the day grilling or smoking a rack or ribs out in the yard, but for the colder days, these ribs were pretty delicious too!