Rum-Gravy BBQ Ribs (Oven). Country ribs are always on sale and because of that, I buy them often, but we got tired of BBQ ribs fast! I used very lean, boneless ribs and they came Add ribs back to pan and spoon soup mixture over meat. Drain ribs and arrange them in a shallow roasting pan, or pans.

Plus, when you make bbq ribs in the oven, you fill your kitchen with all of of that amazing "Come and get it!" baked baby back ribs smell. Finish your oven baked ribs under the broiler for the last few minutes so that barbecue rib sauce gets nice and caramelized — and then slather on even more. Mix equal amount of salt and sugar. You can have Rum-Gravy BBQ Ribs (Oven) using 23 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Rum-Gravy BBQ Ribs (Oven)

You need of Rub.
It's 1 tsp of cayenne pepper.
It's 1 tbsp of beef soup base (powder).
It's 2 tsp of garlic powder.
Prepare 2 tsp of dehydrated onion.
Prepare 2 tbsp of seasoning salt.
Prepare 2 tbsp of paprika.
It's 2 tbsp of chili powder.
It's of Ribs.
Prepare 1 of rack of pork ribs (serves 1-2).
It's 1 bunch of green onion chopped into chunks.
You need 1 cup of chives chopped into chunks.
It's 1 cup of parsley chopped into chunks.
Prepare 1 large of onion quartered.
You need 3 tbsp of bacon fat.
Prepare 1 cup of water.
Prepare of Sauce.
You need 1 cup of favorite/desired brand of BBQ sauce (I used Honey Garlic BBQ sauce).
You need 2 oz of rhum (use 1oz for less strong alcohol taste; I used 2oz Appleton Jamaican Rum).
It's 2 tsp of Sriracha (or red chili sauce).
It's 2 tsp of lemon juice.
Prepare 1/2 cup of water.
It's 3 tbsp of Bistro (or favorite gravy thickener).

Roll each portion of meat in sugar-salt-paprika mixture. This was absolutely the best BBQ rib recipe ever!! The ribs were delicious and tender. For perfectly tender ribs, try cooking them in your oven.

Rum-Gravy BBQ Ribs (Oven) step by step

Mix rub ingredients in a bowl grind with back of spoon or fork to break clumps.
Coat raw pork ribs with rub, use fingers to rub into meat (wash hands well).
Refrigerate for 6-24h.
Preheat oven to 350°F, prepare roasting pan (with lid) and rack, add water and bacon fat, throw in rest of chopped ingredients for ribs.
Mix ingredients for sauce except Bistro (gravy thickener) and water, refridgerate until 20 mins before ribs are ready.
Add ribs to pan on rack, cover and place in center of oven for 2h, at at 1 hour remove rack from pan to remove cooked herbs (otherwise they'll burn) flip the ribs return rack to pan and continue cooking.
(Set herbs aside, can be thrown into broth for soup, or add them to your rice like I did for this...).
In the last 20 mins of cooking, turn off oven, remove ribs from oven, finish sauce: mix water and Bistro bring to boil over medium heat stirring frequently, add rest of sauce ingredients, stir and simmer until desired thickness (~10 mins).
Baste ribs and recover with lid, replace in oven for 20 mins , baste ribs again in sauce before serving.

With a sweet dry rub, these ribs come out perfect every single time. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under. These tender, delicious short ribs just can't be beaten for a hearty, satisfying, and impressive meal. In this recipe, the beef short ribs are seared and then braised with a variety of vegetables. Serve them with the wonderful, rich gravy and mashed potatoes.