Nice Rack: Slow Roasted Oven Ribs


It’s hard to beat the flavor and texture of slowly smoked pork ribs but if you don’t have a backyard or a meat smoker, try these succulent, Slow Roasted Oven Ribs that wink and nod toward both the dry, spiced-rubbed variety and the wet, saucy style. This recipe uses liquid smoke to achieve the signature scent and tenderizing mustard, along with a fragrant spice rub to yield savory meat with a soft chew – and without stoking a fire for ten hours. Lastly, the ribs are polished with a shiny glaze of tangy barbecue sauce for a beautiful presentation and a depth of flavor that emulates the real deal.

1 rack pork ribs
¼ cup yellow deli mustard
1 teaspoon hickory or mesquite flavor liquid smoke
¼ cup brown sugar
1 tablespoon cumin
2 teaspoons coriander
1½ teaspoons salt
1 teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch cayenne pepper
1 bottle barbecue sauce

Combine the yellow deli mustard with the liquid smoke then rub both sides of the ribs with a thin coating of the mustard mixture; marinate in the refrigerator for at least 2 hours or up to 24 hours.

Mix together the sugar and spices then sprinkle this mixture all over the ribs.

Preheat an oven to 250-275 degrees Fahrenheit. Place the ribs bone-side-down on a foil-lined sheet pan, and cook for about 4 hours. Brush the ribs with your favorite barbecue sauce every fifteen minutes during the last hour of cooking. Assume the ribs will take roughly an hour per pound, so a 4 pound rack will take 4 hours to achieve tender meat that still has some meaty chew to it. Loosely wrap the hot ribs in foil and allow them to rest for 15 minutes before slicing and serving.