Making ribs has always been a little intimidating for me. The first time my husband and I tried to make them, we cooked them on our grill and it was an utter failure (apparently you have to boil them first??). I finally stumbled across a recipe for slow-cooked oven ribs. OMG… these ribs are so easy to make and so, so good. I, of course, use pork ribs because I have half a hog tucked away in my freezer. These ribs have to cook on low for a few hours, so be prepared for that if you decide to make them. I like to do this recipe on a Saturday or Sunday when I know I will be home cleaning and doing things around the house. The sauteed spinach is also very easy and only takes a few minutes. The spices are similar in both the ribs and spinach, so they make and excellent pairing.
Oven Slow Cooked BBQ Ribs*
- 3-4 pounds pork ribs (I used pastured pork from PTB Farm)
- Dry rub spices: chili powder, cinnamon, cloves, cumin, garlic powder, onion powder, ground mustard, paprika
- 5 ounces broth/stock (homemade broth recipe here)
- BBQ sauce to taste (I use NC Bone Suckin’ Sauce)
- Remove your ribs from the fridge about 20-30 minutes before you plan to cook them.
- Preheat the oven to 225 degrees.
- Using a paper towel, pat dry the ribs until you have removed any excess moisture.
- Cover the ribs on both sides with the spices listed. I don’t typically measure these out, but I would guess that I use around 1/2 teaspoon of each spice. Press spices into the meat.
- Spread aluminum foil long ways over baking pan with enough left over on each side to wrap the ribs. Spread two more pieces in the opposite direction with enough to wrap as well (basically you want to have enough to complete cover the ribs).
- Place ribs in center of foil pieces. Bring foil pieces together until you have a sort of tent with an opening at the top. Pour broth over the ribs.
- After the broth has been poured, take the foil pieces and tightly secure them around the ribs.
- The amount of time you cook the ribs depends on their size. The rule of thumb is to cook them one hour for each pound plus about 20 minutes extra minutes to ensure they are done. If you have 3 pounds of ribs, you would cook them 3 hours & 20 minutes. If you have 4 pounds, you would cooke them 4 hours & 20 minutes.
- Remove the top (tent) part of the foil from the ribs and brush on your BBQ sauce. Set your oven to broil and put the ribs back in for 5-10 minutes under the broiler. Watch them closely at this point so that they don’t burn.
* Pork BBQ Ribs recipe adapted from this recipe over at Meatified
- Bag of spinach, chopped or cut into smaller pieces with kitchen scissors (I get a bag from the farmer’s market. I’m guessing it’s about 6-8 big handfuls. Remember, that spinach cooks down a ton so you will need more than you think.)
- 2 Tablespoons lard (bacon fat) or coconut oil
- half of an onion, diced
- 3 cloves of garlic, minced
- 1/2 teaspoon each of cloves, cinnamon, and paprika
- salt and pepper to taste
- Melt your lard or coconut oil in a large pan over medium-high heat.
- Add diced onions and cook until they begin to brown.
- Add garlic and spices and continue cooking until fragrant.
- Add spinach, stirring occasionally, and cook until wilted.
- Add salt and pepper to taste. Serve immediately.