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Oven Ribs & Homemade BBQ Sauce | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Serves 4.
  • Time Estimate: 4 1/2 hours.
  • Storage Notes: Will keep in an airtight container refrigerated for 1 day.
  • Difficulty: Easy.

When it's a little too chilly outside to get the BBQ going, but you're in the mood for ribs, making them in oven can come out as delicious as those done in a smoker, especially with a heaping helping of homemade sauce.

We've tinkered with this sauce recipe for a while (not a bad job if you can get it!) and are finally really happy with the result - sweet, savory, tangy, and of course, truffle-y.

Ingredients

For the Ribs

For the Sauce

Directions
  • Preheat oven to 250F.
  • Prep ribs by removing the membrane on the bottom, then rub all over with both Spicy Smoked Sea Salt and BBQ Sea Salt.
  • Wrap well and roll in foil, making sure the ribs are full covered.
  • Place in a large ceramic baker and pop in the oven for 4 hours. No need to move or adjust it - just leave it be for the duration.
  • Meantime, make your sauce - you want to give it some time in the fridge to for the flavors to get to know each other after you whip it up.
  • It's pretty straightforward - the secret isn't the process, but the ratios. Just add Caffé Mocha Cane Sugar, Garlic Truffle Steak Rub, vinegar, Worcestershire, and ketchup to a bowl and whisk to combine.
  • Transfer to your serving bowl, cover with saran, and pop in the fridge.
  • After 4 hours, remove ribs from oven, carefully remove foil, and increase heat to broil.
  • Slater ribs with more sauce than makes sense, then pop back in the oven under the broiler for 3-4 minutes until the BBQ sauce is deeply browned.
  • Remove, brush again with BBQ sauce, and divide ribs.
  • Get your napkins ready, and dig in!
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