Drying meat in the oven is one of those culinary tricks that makes it possible to prepare with an easy, foolproof method. This technique allows you to dry your ribs without having to worry about messy drying or even turning up the heat too high.
Dry ribs are a healthier method of cooking, but not everyone likes the taste. This recipe adds flavor by rubbing your dry ribs with barbecue sauce after they’re smoked over wood chips.
Oven Smoked Dry Ribs is a recipe that includes the ingredients of ribs, onion, and red wine. The dry rub is then applied to the ribs and smoked in an oven for two hours.
These Dry Ribs Smoked in the Oven are not only quick and simple to make, but they’re also tender and rival ribs cooked in a smoker.
The debate over whether consumers like their spare ribs to be smothered with fiery barbecue sauce.
Others like their ribs dry roasted with a little crunchy exterior, which is still debatable.
After trying both dry and wet ribs, I prefer the latter.
There’s simply a lot more taste in that place.
Particularly when smoky spices are added, like I did in these Oven Smoked Dry Ribs.
P.F. Chang’s rendition of Northern Ribs was my first taste of dry ribs.
Five Spice seasoning gives those ribs a fantastic flavour.
I have to mention that PF Chang’s is a fantastic restaurant with excellent service, but I don’t have the opportunity to visit there very frequently.
The meal is delicious, but my favorite dishes, such as the Northern Ribs, have much too many calories, fat, and salt.
When I looked up their nutritional information, I discovered that each serving had 1130 calories.
Then there’s the 63 gram of fat.
My true show-stopper, though, is 6360 mg of salt.
So I went back to the kitchen to figure out how to make Dry Ribs healthy without sacrificing taste.
When I was thinking of a spice blend for the dry rub, I wanted something similar to Five Spice, which has a cinnamon and clove flavor.
However, I didn’t want the sweetness of the star anise and fennel in the Five Spice since I wanted the rub to have a more smokey, almost Southwestern taste.
I had Garam Masala on hand and thought it would be ideal.
Garam Masala is a mix of black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg, and green cardamom that is used in Indian cuisine.
The cinnamon and cloves were there, but the remainder of the spices were rich rather than sweet.
The next two ingredients were smoked paprika and hickory smoke powder.
After tasting it, I realized it required a little more pepper, salt…garlic salt…and cumin.
It was precisely what I was searching for after just one taste.
The smokey barbeque fragrance emanating from my oven as those ribs were gently baking was delicious.
Furthermore, these deliciously succulent dry smoky ribs are considerably healthier for you.
So let’s get started.
Oven Smoked Dry Ribs Ingredients)
Oven Smoked Dry Ribs: A Step-by-Step Guide
To begin, preheat your oven to 225 degrees. These ribs will take a long time to cook.
Then there’s an almost translucent membrane on the rear of the ribs. Take it out.
Your ribs will become considerably more sensitive when you remove the membrane.
In a small bowl, combine all of the spices.
Then coat both sides of the ribs with olive oil and liberally season with the spices.
Preheat the oven to 350°F and bake for 3 1/2 to 4 hours. The ribs will be brown and crispy on the outside.
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Try Korean Bbq Ribs as well.
Recipes to Print
Oven Smoked Dry Ribs
These Oven Smoked Dry Ribs are not only quick and simple to make, but they’re also delicate and smokey. The gradual baking procedure, along with unique seasonings, is comparable to smoking ribs.
Time to Prepare: 10 minutes
3 hour 30 minutes to cook
Time allotted 3 hours and 40 minutes
Course Description: Main Course
Ribs that have been smoked in the oven
2 persons per serving
calorie count: 308 kcal
- 6 ribs from a half rack of baby back pig ribs
- 1 tsp paprika (smoked)
- a half teaspoon of pepper
- a quarter teaspoon of garlic salt
- a half teaspoon of garam masala
- Hickory Smoke Powder (1/2 teaspoon)
- a quarter teaspoon of cumin
- 1 tblsp. extra virgin olive oil
Preheat the oven to 225 degrees Fahrenheit.
Remove the rib membrane from the rear of the ribs.
In a small mixing bowl, add smoked paprika, pepper, garlic salt, Garam Masala, hickory smoke powder, and cumin.
Rub the spice mixture on both sides of the ribs. Drizzle with olive oil and place on a rack in a baking pan. Depending on the size of your ribs, bake for 3 1/2 to 4 hours at a low temperature.
Serving Size: 3ribs | Calories: 308kcal | Carbohydrates: 1g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Sodium: 902mg | Potassium: 1104mg | Vitamin A: 520IU | Calcium: 75mg | Iron: 3.4mg | Sodium: 902mg | Potassium: 1104mg | Vitamin A: 520IU | Calcium: 75mg | Iron:
The “slow cooked ribs with liquid smoke” is a recipe for oven-smoked dry ribs. The recipe includes ingredients such as apple cider vinegar, honey, and liquid smoke.
Frequently Asked Questions
Should you bake ribs before smoking?
A: No, you should not. Cooking ribs before smoking will produce a spongy and soft texture that is best held together with barbecue sauce. Because of this, some people prefer to bake the meat dry first before adding the sauce as it allows them more control over how they like their final product cooked.
How do you smoke ribs and keep them moist?
A: You can either make a rub and use sauce, or you can place the ribs on foil and wrap them tightly in aluminum foil before placing them on your grill.
How long do you smoke ribs before putting them in the oven?
A: Each rib is 2-3 minutes.
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