Rum-Gravy BBQ Ribs (Oven). If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel. See great recipes for Rum-Gravy BBQ Ribs (Oven) too! OVEN ROASTED LOW AND SLOW BBQ RIBS.

Make sure to have your favorite barbeque sauce on hand so you can finish off these ribs under the broiler for some nice. Remove from oven, and unwrap ribs; discard foil and drippings. Carefully drain off the remaining water. You can have Rum-Gravy BBQ Ribs (Oven) using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Rum-Gravy BBQ Ribs (Oven)

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

Coat the ribs on both sides with BBQ Sauce while ribs are still hot. Cover the pan once again with aluminum foil. For make ahead 'ready to BBQ Ribs' I usually coat the ribs in the dry rub and wrap tightly and let sit in the refrigerator over night. Then I let them cool in the package - drain the juices out of the package and store in the refrigerator until we are ready to grill.

Rum-Gravy BBQ Ribs (Oven) instructions

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.

When you want smoky grilled flavor, make your baby back ribs in the oven and finish them on the grill. Get a head start by baking them the day before and refrigerating overnight. Be sure to lather it up with the homemade BBQ sauce. We would like to show you a description here but the site won't allow us. Putting barbecue sauce on ribs is always optional, but since these were cooked in an oven and not in a smoker or on a grill, a sauce will add an extra flavor, making them taste and feel a lot more like barbecue. (Barbecue sauce is also a great fix for ribs that seem a little dry.) RIBS IN THE OVEN.