I LOVE slow cooked BBQ Ribs, but I do not have a smoker. A few years ago, I watched an episode of Restaurant Impossible with Robert Irvine, and he showed the restaurateur a brilliant technique to turn out fall off the bone ribs in his kitchen. I have used that technique since then, and it works brilliantly.
It’s pretty easy too. I prefer baby back pork ribs. FIrst, you slice the ribs into serving sizes, we do 4-6 bones per serving, depending on the size of the ribs. Then you create a dry rub. I tend to use salt, pepper, and chili powder. More spices does not make it any better. Cover the whole slab, both sides with the dry rub.
Wrap them individually in cellophane. Make sure they are properly wrapped. Next, wrap them in tinfoil. Make sure the seal is on top. Place them in an oven that is preheated to 170-200 F. It’s a good idea to put a cookie sheet on the shelf under the ribs so drips can be captured. Leave them in the oven to slow cook for 7 – 9 hours.
When I take them out, I will either paint them with BBQ sauce and broil them to get some caramelization, or I will serve them as is with BBQ sauce on the side.
I like to make pickled onions or shallots to go with them too. We also make (or buy) coleslaw and potato salad as sides.
To make the pickled onion, I do a quick pickle with red wine vinegar, some black pepper corns and some sugar. Bring it to a boil, then take it off the heat and let the onions cool. Drain them before serving.
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