Will and I have an understanding.
He does the cooking outside and I do the cooking inside.
I don’t know why I don’t like to grill. Maybe it’s because I don’t like to sweat.
When I want BBQ and he isn’t home, it’s getting done in the oven.
These Oven BBQ Ribs are the bomb. The meat falls off the bone and the sticky sweet glaze compliments the Apple Bacon Butt Rub perfectly.
****If you haven’t checked out Cochon Cannery’s Apple Bacon Butt Rub you need to ASAP. You can order it HERE.
Line a baking sheet with aluminum foil. Lay the ribs on top, make sure you remove the membrane.
Rub with yellow mustard on both sides.
Season the ribs on both sides (generously) with Cochon Cannery Apple Bacon Butt Rub or your favorites BBQ rub.
Add a few dashes of Worcestershire sauce on top. Cover with foil and bake at 250 degrees for 2 hours. Cook longer if it’s not to your desired tenderness.
It’ll come out the oven looking something like this. Drain the liquid. (or place the ribs on a fresh sheet of foil.) Crank the oven to 450.
Mix together BBQ sauce and grape jelly.
Baste it on both sides of the ribs. Use it ALL. Put it back in the oven uncovered for about 10 minutes.
Cut ’em up.
Oven BBQ Ribs
1 rack of baby back ribs or St. Louis style ribs, membrane removed
Cochon Cannery’s Apple Bacon Butt Rub
1/4 cup Sweet Baby Ray’s BBQ Sauce
1/4 cup grape jelly
Preheat oven to 250 degrees.
Line a baking sheet with aluminum foil.
Place the ribs on top of the foil.
Rub both sides with mustard.
Season both sides generously with the BBQ rub.
Add a few shakes of Worcestershire sauce.
Cover with foil. Bake in oven for 2 hours (or longer if not desired tenderness).
Remove from oven after the 2 hours. Crank up the oven to 450 degrees.
Drain the juice from the pain.
Mix together the bbq sauce and grape jelly, baste both sides of the ribs.
Place back in the oven for about 10 minutes.
Remove from the oven, slice it up in sections. Serve.