Oven Braised Ribs with Homemade BBQ Sauce

Years ago, in preparation for a summer party at a friends house, I created this recipe for ribs. Since I don’t have a smoker, I needed a method to slow cook the ribs so they were nice and tender when we were ready to eat them. This recipe can be made in the middle of the summer or the dead of winter, like we did the other night when family was visiting. From start to finish it takes about 4-5 hours, but most of that is inactive cooking time. Since we have a “No Secret Recipe” policy here at the Long Island Foodie, I’m happy to share this rib recipe with you and yours. Enjoy!

BBQ/Oven braised spareribs

2-4 racks of ribs depending on how many servings necessary

1. Preheat oven to 250-275
2. Coat ribs with salt and pepper
3. Tent ribs in foil
4. Cook ribs for at least five hours
5. When ready to serve, throw the ribs on the grill to get an initial char, and then continue to cook while basting in BBQ sauce (recipe below).

BBQ Sauce

2 cups organic ketchup (sweetened with sugar, not agave)
2 cup tomato sauce
1/2 cup cider vinegar or rice wine vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
1 tablespoon liquid smoke
1 tablespoon hot sauce (Frank’s or Hoy Fung siracha/sambal olek)
1 chopped chipotle with adobo sauce
1 tablespoon seasoned salt
1 teaspoon chipotle or chili powder
(if cooking pork spare ribs in the oven, wrapped in tin foil so that they confit in their own fat, add this rendered pork fat to the bbq sauce)

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