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Oven Ribs

You don’t need a grill to make fall-off-the-bone ribs. Cooking these low and slow guarantees tender, juicy texture; and bright spices ensure plenty of perfect flavor.

SKU 1394-recipe

  • 6-8 Serves



  1. Line two rimmed baking sheets with foil, and place a wire rack on top of each. Transfer two racks of ribs to each wire rack, meat side up. 

  2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. Stir to combine. Use the back of a spoon to break up any lumps.
  3. Sprinkle spice mixture evenly over both sides of each rack of ribs, lightly rubbing mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks for at least 20 minutes, or up to two hours for maximum flavor.
  4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs, switching positions of the two baking sheets about halfway through. Cook for one and a half to two hours, or until meat pulls away easily from the bones.
  5. Remove ribs from oven and brush both sides with barbeque sauce. Return to the oven and cook until sauce is slightly caramelized, about 15 minutes. Let stand five minutes and serve.