This recipe for BBQ ribs, slowly braised in the oven in their own juices and then caramelized under the broiler, is an easy and fun way to feed a crowd. While the ribs tenderize in the low, slow heat of the oven, you’ll have the opportunity to rustle up plenty of napkins. You’ll need them. Did we mention that these ribs need just 10 minutes of prep time?
2 racks St. Louis-style ribs
Head Country Original Championship Seasoning
Head Country Sweet & Sticky Sauce
Preheat the oven to 300 degrees F.
First, remove the membrane from the back (inside) of the ribs. You can do this by slicing through the membrane and using a paper towel to loosen and then pull the membrane off the ribs.
Coat the ribs in an even, generous layer of your choice of Head Country Championship Seasoning, rubbing the spices into the meat. Wrap each rack in a double layer of aluminum foil. Add them to a large baking dish and put in the oven. Cook for at least 3 hours, or until ribs are tender.
Remove ribs from the oven, reserving any juices that have collected in the bottom of the baking dish. Add these juices to a large glass measuring cup and mix with 1/2 a bottle of Sweet & Sticky sauce. Add the ribs back to the baking dish. Brush this sauce mixture over the tops of the ribs.
Broil the ribs under high heat for 3-5 minutes, brushing them with the BBQ sauce/cooking-liquid mixture, or until the ribs begin to caramelize and sizzle. OR, heat a grill and grill ribs, brushing frequently with the sauce/cooking-liquid mixture until caramelized and charred as desired, for 7-10 minutes.
Transfer ribs to a plate and slice between the bones. Serve with additional Sweet & Sticky sauce, baked beans, and slaw. Enjoy!