(Oven or slow-cooker recipes) (Serves 4-6)
Total prep time: 5-15 minutes for ribs Total cook time 4.5hours
12 Beef back ribs (short ribs can be used)
½ Small red onion (chopped for oven recipe/sliced thin for slow cooker)
3-4 Tbsp. extra-virgin olive oil
6-8 Garlic cloves (chopped for oven recipe/whole for slow cooker)
1 ½ Tbsps. Garlic powder
1/3 Cup cane sugar, brown sugar or sugar in the raw
½ Cup spicy honey mustard (Stonewall Kitchen makes a good one or any other that you can find or use Dijon mustard combined with honey, equal parts)
½ - 1 cup BBQ sauce. (I use Sweet Baby Rays)
¼ Tsp. Sriracha (optional)
8-12oz Water (8oz for Oven Recipe/12oz for slow cooker)
Equipment: Saucepan, large rimmed baking sheet or square broiler pan, rack for ribs to cook on, Heavy-duty aluminum foil, blender, brush for sauce, tongs, Slow cooker.
Preheat oven to 275
Place a rack on a large rimmed baking sheet or bottom of a large square broiler pan. Lightly season both sides of the ribs with 1-2 Tablespoons of olive oil and ½ of your garlic powder.
Set the ribs meat side up onto the rack, place in oven and bake for two (2) hours.
While ribs are baking in the oven and 15 minutes prior to the first 2 hour cook time is complete:
Using a medium saucepan over a low- medium flame; heat the remaining olive adding in the chopped garlic and onions. Cook until the garlic & onions soften stirring so not to burn, approximately 3-5 minutes. Once softened add in the BBQ sauce, mustard & sugar. Cook over a low flame combining the ingredients until well blended. Stir in the remaining garlic powder and water. This will only take a few minutes to blend together, turn the heat off and let the sauce mixture rest in the pot.
As the sauce begins to cool add in the Sriracha (optional).
Before removing the ribs from the oven, using 6 sheets of heavy duty aluminum foil, in two separate piles place two sheets of foil (one on top of the other) The length of the sheets should be enough to hold the ribs (or use the two sets of foil) Remove the ribs from the oven placing meat side down in the center of the foil sheets (you will be creating a sealed foil packet) fold each side of the foil up creating a wall around the ribs. Pour ½ of your sauce over the ribs and then cover with foil sealing tightly all around. Place one or both of your sealed packets of ribs back on the rack and bake for another two (2) hours.
Remove the ribs from the oven, open packets, and let stand for 5-7 minutes discarding the remaining cooking sauce. (The packets will be hot, so be careful).
Increase your oven temperature to 450 degrees.
Using a pair of tongs return the ribs to the rack meat side up. Liberally brush the ribs with your remaining barbecue sauce, turning and brushing the ribs occasionally for another 10-15 minutes, until evenly glazed on both sides. Remove from oven let sit for 5 minutes and serve hot.
SLOW COOKER/OVEN RECIPE:
Layer bottom of slow cooker with sliced onions and whole garlic cloves.
Lay ribs in a big glass Pyrex to season:
Drizzle ½ olive oil, ½ garlic powder, use ½ of the total amount of sugar to coat both sides of the ribs (the remaining sugar will go into your crock pot mixture) using tongs flip over and repeat.
Then take ½ of the honey mustard (remaining amount will go into your crock pot) and generously slather over the ribs followed by ½ of the BBQ sauce.
Using tongs place the rib into the slow cooker. Standing on their sides stacking if necessary. (standing ribs on their sides will allow for the water)
Add the remaining sugar and mustard to the crock pot along with 12 oz of water.
Make sure the water gets under the ribs using your tongs to move around Add at least 2 Tablespoons of the remaining BBQ sauce to the crock pot and ¼ tsp sriracha (optional).
Cook ribs on high for 3. 5 hours, then Preheat your oven to 275 degrees using the middle rack of your oven.
Transfer ribs from crock pot into a homemade large FOIL packet with a some of the sauce from the crock pot (a few tablespoons) set the packet with the ribs on a rack with pan (where you will later transfer the ribs for final stage of cooking) and bake in the oven for 1 more hour.
Remove ribs from oven and turn the heat up to 450.
Carefully remove the ribs from the packet and place onto the rack.
Using a brush liberally coat the remaining (or added if necessary) BBQ sauce on both side of your ribs.
Place in oven 10 minutes per side… the ribs should get nice and bubbly and browned.
You can always turn your broiler on high for 2-3 minutes at the very end keeping ribs on middle rack for further browning… Do this only if necessary.