Oven-Smoked Ribs

By Mark Bittman

Oven-Smoked Ribs
Evan Sung for The New York Times
Total Time
3 hours 15 minutes
Rating
4(445)
Comments
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It took a few tries, but I finally came up with what I’d call “smoke kissed” ribs in my oven. I started with a dry rub; it’s the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago.

Then I used a roasting pan and aluminum foil to cobble together a smoker. It’s a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.

Featured in: For a Smoky Taste in Oven Ribs

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Ingredients

Yield:4 to 6 servings
  • 1tablespoon salt
  • 2tablespoons brown sugar
  • 1tablespoon freshly ground black pepper
  • 1tablespoon ground cumin
  • 1tablespoon chili powder
  • 2tablespoons paprika
  • 1rack spareribs, 2 to 3 pounds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

627 calories; 51 grams fat; 16 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 34 grams protein; 523 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 225 degrees. While oven heats, mix together dry ingredients and rub them all over pork.

  2. Step 2

    Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.

  3. Step 3

    Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2½ to 3 hours, or until meat is cooked and tender.

  4. Step 4

    Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes.

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Ratings

4 out of 5
445 user ratings
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Comments

Rohn Jay Miller

I made this in my slow cooker, cooking on high setting for four hours. That's about 250 degrees. I eliminated the foil tent, since the cooker lid has a rubber seal. The ribs came out perfectly, just enough body left to hold together, but totally tender and flavorful.
Check them at 3 hours by poking them with a fork quickly.

Added some hickory BBQ sauce for the last 20 mins, plus more for the table. Corn on the cob and coleslaw went perfectly with this easy to make, clean up meal.

Noah Conrad

Whatever rub recipe you use, try substituting smoked paprika for regular paprika. It adds a smokiness that allows me to approach the flavor of smoked Memphis dry rub ribs with my oven baked ribs. Not the same as being in Memphis, but still pretty good.

inglefinger

You put the wood chips into your slow cooker?
Also, did you broil at the end?

Susan

So easy and delicious. I added onion powder and garlic powder. I was dubious about the chili powder but it was great in combination with everything else.

Michel

my chips drowned in rendered fat

gillian

Made this according to the recipe and it was easy and tasty. I think I could’ve skipped the water and wood chips which made a bit of a mess taking it out of the oven and didn’t seem to add much in the way of flavor.

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