Beth's Melt in Your Mouth Barbecue Ribs (Oven)

This amazing rib recipe came from recipezaar. I had a package of smithfield spareribs in the freezer and they turned out fantastic. They were incredibly tender and the sweet dry rub was so good no one even wanted any barbeque sauce. A note on the recipe suggested when pulling the membrane off the ribs to grasp it with a paper towel and pull which is a handy tip to try. I used the liquid smoke brushed on the ribs instead of the hickory salt, which I couldn't find. The poster also suggests trying the rub on chicken but I haven't tried that yet.

I repeat... these ribs were fantastic! You must try them.



Beth's Melt in Your Mouth Barbecue Ribs (Oven)

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce

1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
   
4. Apply rub to ribs on all sides. If you don't have hickory salt brush ribs with liquid smoke.
   
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.