Want BBQ ribs for Memorial day weekend but not up to the challenge of firing up the grill? My friends, this is for ya! The ribs are marinated in a mixture of barbecue sauce, olive oil, red wine and spices for a good few hours to soak up all the sweet and tangy flavors. They are then set on a baking pan and cooked low and slow in the oven until fall off the bone tender. These barbecued baby back ribs come out super moist and flavorful without the extra sweat. Enjoy!
- 2 racks (about 2 pounds each) baby back ribs
- 1 cup barbecue sauce
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 1 tablespoon thyme leaves , minced
- 1 tablespoon smoked paprika
- 1-1/2 teaspoon salt
- 1/2 teaspoon pepper , freshly cracked
In a shallow baking dish, place ribs side up in one layer and pierce all over with a fork.
In a bowl, mix barbecue sauce, olive oil, red wine vinegar, brown sugar, garlic powder, thyme, paprika, salt and pepper. Pour on top and massage onto meat to completely coat. Cover with foil and marinate in the refrigerator for at least 4 hours or overnight.
Drain ribs, reserving marinade. In a small saucepan, bring reserved liquid to a boil for about 3 to 5 minutes until reduced.
In a shallow roasting pan, transfer ribs, placing side up in one layer and brush all over with barbecue sauce.
Slow roast in a 300 F oven, basting occasionally with reserved marinade, for about 1-1/2 to 2 hours or until meat easily falls off the bone when pierced with a fork. In the last 2 to 3 minutes, increase heat to broil and cook ribs until nicely charred and caramelized.