Friday, July 10, 2009

Oven Roasted Ribs

This recipe was so fantastically easy and so delicious that I had to post it! I hated posting without a picture but these were gone in a flash before I even had a chance to get a picture. That is how good these are! If you decide to make these, be sure to plan ahead for at least a 4 hour marinade. I marinated mine overnight. These can be eaten as is or served with barbecue sauce. This recipe has tied for first place with our favorite Memphis style rib recipe. The cooking method for each is the same and both recipes yield a moist and tender rib. Both also use a dry rub, which in my opinion produces the tastiest ribs. The Memphis style ribs have a good savory flavor which is enhanced by the chili powder, paprika and oregano. In contrast, these ribs are also perfectly seasoned and have a slightly smokey garlicky taste to them. With either recipe I recommend using this barbecue sauce. There are worse things than having two killer rib recipes. The hardest part will be deciding which one to make next time! For a quick summer dinner, I served these with steamed corn on the cob and coleslaw.

The Lady's Oven Roasted Ribs

One 5-pound slab pork ribs
4 teaspoons liquid smoke
2 teaspoons House Seasoning (I mixed garlic powder, onion powder, and salt and pepper)
2 teaspoons seasoned salt

Wash ribs and drain. Rub each side with liquid smoke, garlic powder, salt, pepper, and seasoned salt. Refrigerate fro 4-24 hours. Preheat oven to 325 degrees. Roast uncovered for 1 1/2 hours.

Source: The Lady and Sons Savannah Country Cookbook, Random House, 1997.


Molly Jean said...

I absolutely love ribs but have never tried to make them at home. Thanks for the recipe!

My Carolina Kitchen said...

These ribs look terrific. I think I'll have to try roasting ribs because we seem to burn them when we do them on the grill for some reason. I guess Paula knows best.

I've been traveling the last couple of weeks with no internet access. It's nice to be back to see what goodies everyone is fixing.