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My oven-baked BBQ ribs can be also be done on the grill down on the west patio if I can deputize some of the Happy Hour crew to maintain a tender, flavorful, and satisfying dish that brings all the smoky, sweet goodness right upstairs. They key to it is the connection we have with Autumn Olive Farms over in Waynesboro in the central Shenandoah Valley. Since 2008, they have been breeding quality, consistency, integrity, and innovation into every facet of what they do.<\/p>\n
They raise and sell Iberico and Ossobaw breed heritage-breed hogs from farrow to finish. These breeds are chosen for their long-established history of unmatched qualities in taste, marbling, fat, nutrition, and yields lost due to conformity in commodity farming elsewhere.<\/p>\n
Slowly cooked in the oven until fall-off-the-bone tender, these ribs are slathered in a rich barbecue sauce I could make but instead rely on Ray to keep the ‘Q’ sauce coming.<\/p>\n
Perfect for summer weekend lodging crowds around the Conference Table or when entertaining business guests, these ribs are simple to prepare yet deliver a mouthwatering result. Pair them with classic sides like cole slaw or corn-bread for a complete BBQ experience, right from your kitchen.<\/p>\n
Ingredients:<\/p>\n
\u00b7 6 racks of baby Ossabaw-back ribs (about 8-12 lbs.) Call ahead for prep!<\/p>\n
\u00b7 6 tbsp. olive oil<\/p>\n
\u00b7 6 tbsp. brown sugar<\/p>\n
\u00b7 3 tbsp. smoked paprika<\/p>\n
\u00b7 3 tbsp. garlic powder<\/p>\n
\u00b7 3 tbsp. onion powder<\/p>\n
\u00b7 3 tsp. black pepper<\/p>\n
\u00b7 3 tsp. salt<\/p>\n
\u00b7 1 \u00bd tsp. cayenne pepper (optional for heat)<\/p>\n
\u00b7 4\u00bd cups BBQ sauce (your favorite brand or homemade)<\/p>\n
Instructions:<\/p>\n
1. Preheat the oven: Preheat your oven to 275\u00b0F (135\u00b0C). Line a baking sheet with aluminum foil.<\/p>\n
2. Prepare the ribs: Pat the ribs dry with paper towels. Simple surgery is required to remove the thin membrane from the back of the ribs for more tender results. Rub the ribs with olive oil.<\/p>\n
3. Season the ribs: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Generously rub this spice mix all over both sides of the ribs.<\/p>\n
4. Wrap and bake: Place the ribs on the prepared baking sheet, meat-side up. Tightly cover the ribs with aluminum foil and bake for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.<\/p>\n
5. Add BBQ sauce: Remove the ribs from the oven and discard the foil. Slather a generous amount of BBQ sauce over the ribs.<\/p>\n
6. Broil or bake to finish: Increase the oven temperature to 450\u00b0F (230\u00b0C) or turn on the broiler. Return the ribs to the oven, uncovered, for 5\u201310 minutes, or until the BBQ sauce is sticky- caramelized is the technical term for it. Watch closely to avoid burning or put one of the Interns on the job.<\/p>\n
7. Serve: Let the ribs rest for 5\u201310 minutes before slicing. Serve with extra BBQ sauce on the side, if desired.<\/p>\n
These oven-baked BBQ ribs can be done on the grill if the work crew is up for it, but the oven in the Galley works just fine with a little timing for what is on the heat just when. These are juicy, tender, and packed with flavor, making them a perfect option for watch turn-overs, end of shift celebrations and family dinners!<\/p>\n","protected":false},"excerpt":{"rendered":"
My oven-baked BBQ ribs can be also be done on the grill down on the west patio if I can deputize some of the Happy Hour crew to maintain a tender, flavorful, and satisfying dish that brings all the smoky, sweet goodness right upstairs. They key to it is the connection we have with Autumn […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,69],"tags":[],"class_list":["post-33533","post","type-post","status-publish","format-standard","hentry","category-daily-socotra","category-dierdre"],"_links":{"self":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/33533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/comments?post=33533"}],"version-history":[{"count":2,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/33533\/revisions"}],"predecessor-version":[{"id":33536,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/33533\/revisions\/33536"}],"wp:attachment":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/media?parent=33533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/categories?post=33533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/tags?post=33533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}