“Jose’s Famous Oven Baked Ribs” is a celebrated recipe that has tantalized the taste buds of many with its rich blend of flavors and succulent texture. This delightful dish uses a generous mix of savory and spicy seasonings, including dark brown sugar, smoked paprika, granulated garlic and onion, kosher salt, black pepper, cumin, ancho pepper, ground mustard, and a hint of cayenne pepper.
These ingredients create a deep, complex flavor profile that perfectly complements the main attraction: the ribs, which can be either baby back or spare.
Additional layers of taste are introduced through the use of Dijon mustard, optional liquid smoke, and barbeque sauce, enhancing the meat’s natural flavors. This recipe methodically combines broiling and slow baking to achieve ribs that are caramelized on the outside and tender on the inside.
Jose’s approach to preparing these ribs ensures a crowd-pleasing result perfect for any gathering or family meal.
Ingredients
- 4 cups dark brown sugar
- 1/2 cup ground smoked paprika
- 1/4 cup granulated garlic
- 1/4 cup granulated onion
- 1/4 cup kosher salt
- 1/4 cup ground black pepper
- 1/4 cup ground cumin
- 1/8 cup ground ancho pepper
- 1/4 cup ground mustard
- 1/8 cup ground cayenne pepper
- 4 pounds baby back ribs or spare ribs
- 1/4 cup Dijon mustard
- 1 teaspoon liquid smoke, optional
- 1/2 cup barbeque sauce, store-bought or homemade
Directions
Step 1 -Preheat the broiler.
Step 2 -Line a baking sheet with double layers of aluminum foil and set a wire rack inside the pan.
Step 3 -In a large bowl, add the brown sugar, the paprika, the garlic, the onion, the salt, the black pepper, the cumin, the ancho pepper, the ground mustard, and the cayenne pepper and whisk well to combine.
Step 4 -Place the ribs on the prepared rack.
Step 5 -Set aside 1/2 cup of the spice rub for the ribs, reserving the remainder in an airtight container for a later use.
Step 6 -In a small bowl, add the Dijon mustard and the liquid smoke and mix to combine.
Step 7 -Brush a thin layer of the mustard-liquid smoke mixture over both sides of the ribs.
Step 8 -Sprinkle the spice rub over the mustard-liquid smoke layer and pat gently to adhere.
Step 9 -Place the pan on the top rack of the oven and broil the ribs until the sugar in the spice rub is bubbling and the ribs are brown, about 4-5 minutes.
Step 10 -Transfer the ribs from the oven and set the oven to 300 degrees F.
Step 11 -Carefully position the oven rack to the middle position in the oven.
Step 12 -Once the oven has reached 300 degrees F, place the ribs in the oven, starting with the pan uncovered and then covering it with foil halfway through, and roast until the ribs are fork-tender and reach an internal temperature of 198-203 degrees F, about 1 hour 30 minutes-2 hours for baby back ribs or 2 hours 30 minutes-3 hours for spare ribs.
Step 13 -When 30 minutes of cooking time remains, brush the ribs lightly with the barbeque sauce and cover them with foil again.
Step 14 -Allow the ribs to rest, covered, for 15 minutes.
Step 15 -Serve.
FAQ about Jose’s Famous Oven Baked Ribs
1. Can I use a different type of ribs for this recipe?
Yes, the recipe is flexible. It calls for either baby back ribs or spare ribs, but feel free to use whichever you prefer or have on hand. Each type will offer a slightly different flavor and texture.
2. Is the liquid smoke necessary?
The liquid smoke is optional and is used to add a deeper smoky flavor. If you prefer a less smoky taste or do not have liquid smoke available, you can omit it without significantly altering the overall flavor of the ribs.
3. What can I use if I don’t have all the spices listed?
While the unique blend of spices contributes to the distinctive flavor of the ribs, you can substitute or omit some spices based on availability or preference. For instance, if you don’t have ground ancho pepper, consider using another type of chili powder. The key is to maintain a balance between sweet, salty, and spicy.
4. How do I store leftover spice rub?
Store any leftover spice rub in an airtight container in a cool, dry place. It can be kept for several months and used in other recipes that call for a rich and savory spice blend.
5. Can I prepare the ribs in advance?
Yes, you can prepare the ribs up to the point of baking and then refrigerate them overnight. This can actually help the flavors to meld more thoroughly. When ready to cook, let the ribs come to room temperature for about 30 minutes before proceeding with the baking steps.
6. What should the internal temperature of the ribs be when they’re done?
The ribs should reach an internal temperature of 198-203 degrees Fahrenheit to ensure they are tender and cooked through. Use a meat thermometer to check for doneness.
