With temperatures hovering near 60 this past week (in February!) it has seemed like a much-needed dose of early Spring. With the change in weather, however short-lived, I wanted picnic and summer food this week. So, I dug through my freezer to find some baby back ribs and started to make the whole summer dinner complete with Deviled Egg Macaroni Salad and Baked Beans.
Verdict:
This was just what the doctor ordered to get rid of those winter blues! The weather and food made us think it was June. This was my first time oven roasting ribs but it won’t be my last. It was so simple. I started with a dry rub and cooked it for 2 1/2-2 3/4 hours. Then put the barbecue sauce over the ribs and broiled it for 2-3 minutes. The ribs were perfectly done. Juicy and sticky. A perfectly delicious mess.
The Deviled Egg Macaroni Salad and brown baked beans were perfect sides for the ribs.
Oven Slow Roasted Ribs
Ingredients:
- 5-6 lbs. ribs
- 1 (16 oz) jar of your favorite barbecue sauce or homemade sauce
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon Cayenne pepper (more or less to taste for heat)
Directions:
- Preheat oven to 300 degrees, Prepare a baking sheet by laying ribs on a large sheet of aluminum foil. It will need to be enough to completely wrap the ribs in.
- In a bowl mix brown sugar, garlic powder, onion powder, chili powder, cumin, paprika, and Cayenne pepper until well blended. Rub over meat to completely cover it on both sides.
- Wrap ribs in aluminum foil and bake for 2 1/4 to 2 1/2 hours until fork tender.
- Remove ribs from oven and unwrap. Coat with barbecue sauce and place ribs under broiler for 2 -3 minutes.
- Remove ribs from oven and allow to rest for 5 minutes before serving.
What's for Dinner Moms? 
Perfect picnic and summer food for a warm February day. Happy Thursday! 🙂
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Thank you! You too!
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Omg!! Nine AM and I’m now craving ribs!! These look awesome and did you ever post your deviled eggs potato salad recipe here? I’m a freak for potato salad!!
Have a great day!!
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Oh it’s macaroni salad……..well, I’m a freak for that too! Hahaha see I have ribs on my brain and can’t think straight!!
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Lol! I am posting the Deviled Egg Macaroni salad tomorrow. You could easily adapt it to potato salad. Which sounds really good right now!
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Wow what nice weather! This looks really good
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Thank you, Lynn!
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rained yesterday and overcast today. Your ribs look good.
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Thank you. We are expecting a huge temperature drop with possible snow on Saturday. It was fun while it lasted.
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And now I am hungry!!!! With a capital H!! This sounds so good. My husband does them on the grill slow in the summer but wouldn’t this be a nice treat for this time of year!
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Thank you! Yes, it was wonderful to have that summer, picnic food at an unexpected time.
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I’ll bet! It happens to be near 60 here in NH today….rare for February!
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Same here! Supposed to be 30 and snow on Saturday. Ick!
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Of course!
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Oh man, bring on summer! Well wait, we need spring first, but who cares? The ribs sound so mouthwatering.
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Thank you! Can we skip the end of winter and just go to spring?
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I’m with you on that!
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Holy cats that looks delicious! I don’t think I’ll wait for another warn day to make ribs!
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Thanks!
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Sounds yummy and so easy!! This is a def must for my son come Spring. (We have to wait a little longer for those higher temps).
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Thank you! We ate back to 26 and snowing today but what a wonderful week we had!
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Ouch! That’s darned cold! Send some of that snow our way, please.
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Gladly!
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