I don't own a smoker (wish I did), and sometimes, I don't have enough time or patience to try to smoke ribs on my barbecue, which can take four to five hours. But, I have discovered a recipe for cooking ribs in the oven for about two to three hours, and they come out DELICIOUS, tender and flavorful.
- 2 1/2 - 3 lbs of baby-back ribs
- 1 cup honey
- 5 tbsp soy sauce (I use coconut aminos)
- 1/4 cup apple cider vinegar
- 1/4 cupe Dijon mustard
- 4 scallions, finely chopped (reserve half for garnish)
- 4 garlic cloves, minced
- 1/4 tsp cayenne pepper
- Dash kosher salt and pepper
- cookie sheet
- cooling racks
- tin foil
- large zip-lock bags
Cut the ribs to a size that will fit into a large zip lock bag (may need a couple) and place them inside. In a medium bowl, mix together the honey, soy sauce, vinegar, mustard, scallions, garlic and spices. Evenly distribute the marinade over the ribs between bags (if you used more than one). Close and squish the marinade all around the ribs to get them well coated. Place in refrigerator for at least an hour, turning once.
When ready to bake, preheat oven to 325 degrees. Line the cookie sheet with the foil. Place the cooling rack over the foil in the cookie sheet. Pull ribs from bag, reserving the marinade. Place the ribs, meat side up, on the cooling racks. Loosely tent with another sheet of foil and bake for 1 1/2 hours.
Meanwhile, bring the reserved marinade to a boil, then simmer until consistency is thicker. Remove foil and brush the marinade over the ribs, then cook for, uncovered, for another 30 minute to 45 minutes. Remove ribs from oven, brush with glaze again, loosely tent with foil and let cool for 15 minutes.
Cut ribs between bones, place on platter, sprinkle with remaining scallions, and serve.