Ribs in the Oven is wonderful especially when it’s cold outside and either you can’t or just don’t want to use your grill.\u00a0 Follow this simple process and you’ll have the best tasting ribs ever.<\/p>\n
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<\/a><\/div>\nFirst let’s consider just how much work you want to do.\u00a0 Personally, I consider the indoor oven process the easiest of the many variations toward using heat to make ribs.\u00a0 I have a process on our website Jake’s Famous Foods<\/a> that we call Lazy Man ribs<\/a> and that process is designed specifically for those who don’t want to exert too much effort in making their ribs.\u00a0 So, for this effort we’ll be using variations of the Lazy Man approach and generally a standard approach that we tend to use whenever we make ribs indoor.<\/p>\n Continuing on we first select the ribs we want to make.\u00a0 There are three or four basic cuts of ribs from Country Style to St. Louis to Baby Back, Spareribs and so on.\u00a0 We’ll be focusing on the general pork versions of ribs as the beef process tends to move things in a little different direction but not by much.\u00a0 It’s important to know that the selection or type of ribs does not affect the process. So, you can have any version you want.<\/p>\n Second, it’s important to clean your ribs thoroughly.\u00a0 It doesn’t matter if your ribs were cut, packaged and frozen or taken directly from the hog and trimmed by a butcher.\u00a0 Each rib rack can have bits of bone and debris from the cutting and packaging process that we really don’t want while cooking.<\/p>\n Trim off the excess film on the back of the ribs.\u00a0 Remove the film while close to room temperature with a paper towel.\u00a0 You may have to slip a butter knife under the film to get it started but once you do pull firmly on the film toward the opposite end of the rack and try to remove the film as completely as possible.<\/p>\n With the film removed we’ve reached a decision point.\u00a0 We call this a decision point because you can choose to take this next step or leave it out.\u00a0 That step is the simple application of Yellow Mustard.\u00a0 Many of the BBQ Pitmasters and Competition Experts employ this step and we highly recommend it especially if your ribs were frozen and thawed.<\/p>\n Yellow mustard helps in the tenderizing of your ribs.\u00a0 It’s relatively cheap and requires almost no effort in the process.\u00a0 All that is needed is the Mustard, and a bag for storage.<\/p>\n If you’ve chosen to use the mustard follow these steps.\u00a0 If not you can jump ahead to step 3.\u00a0 Cover the entire rack of ribs with mustard.\u00a0 Place the rack of ribs into a storage bag and place in the refrigerator for a minimum of 1 hour.\u00a0 After resting in the fridge remove the ribs at least 30 minutes before cooking and allow them to reach room temperature in the storage bag.<\/p>\n Third, locate a large pan and a sheet of aluminum foil enough to extend the entire length of the ribs.\u00a0 We will be layering the foil in the pan and will run the foil up the sides of the pan.\u00a0 We will not be covering the ribs as this is and open bake process.<\/p>\n Fourth, after the ribs have rested for 30 minutes and the pan and foil have been assembled set your oven to 350 degrees.<\/p>\n Fifth, now comes the dry rub.\u00a0 We use a 50\/50 combination of Jake’s Famous Memphis Style Dry Rub and Jake’s Santa Barbara Smoked Dry Rub<\/a>.\u00a0 The combination yields spiciness with just the right hints of maple flavored sugar, coarse black pepper, smoked salt and chili powder.\u00a0 Coat the entire surface of the ribs both sides and place the ribs in the pan meat side facing you.<\/p>\n