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I grew up making ribs and my boys absolutely love them. I do not make them very often. The really interesting cooking method for this post is that I was all excited to cook these Farmland “all natural” ribs on my infrared TEC grill but ….. (and here it comes) … a major storm hits on my way home. Plan B – how do I get that summer grilled experience using my oven. I really think that the ability to adapt, and think on the fly, is where I have come along way on my cooking.
So this adventure started at the Walmart store. I have always favored the bigger ribs known as St. Louis or spare ribs. They are meatier than baby backs but require more specialized cooking. Primarily, this means a longer cook time. Through the slow cooking process, these ribs get so tender yet keep there meatiness. So to make the outdoor taste, I had to do 4 things in the cooking process. First, use a broiling pan and put water in the tray. This will work to steam the ribs while they bake. Before the ribs are put in the oven, put on a dry rub. This time, I did a very simple rub of seasoned salt, smoked paprika and cumin. The smoked paprika and cumin mirror the smoke flavor you get by using a smoker. The third key is a long cook time. Start by cooking on a higher temperature then reducing the heat to a much lower temperature and just let it go. Lastly, finish by cooking the ribs on high broil to achieve a nice charring. If you are looking for more ideas, and specifically grilling, then check out this link to the BBQ Pitmasters and learn to cook like a pro. Also, if you like to try a different cut of pork, try Farmland/Smithfield’s “all natural” tenderloin.
One of the things you should like about cooking with the Smithfield/Farmland pork product is that it is all natural fresh and made in the USA. Fresh cuts have are free from artificial ingredients and preservatives and are minimally processed. Plus as a bonus, Coupons.com has a coupon is for $1 off Farmland/Smithfield “All Natural” Ribs, that available right now while supplies last!
- 1 large slab of Farmland “all natural” ribs (spare ribs)
- 3 – 4 tbsp Lawry’s seasoned salt
- 2 tbsp smoked paprika
- 2 tbsp cumin
- BBQ Sauce (make your own or your own favorite style – if I do not make my own sauce, then, I use Sweet Baby Rays)
Take a broiling pan and fill it with an inch to two inches of water. Meanwhile, pat dry the ribs and liberally apply all the seasonings to each side of the ribs.
Put the ribs into a 325 degree oven. Cook for 40 – 45 minutes. Then, turn the oven down to 225 degrees and cook for another 120 minutes or so. After about an hour, add another 1/2 – 1 cup of water for the steaming which will help make the ribs more tender. At about this time, you will be anxious and wondering if your audience, in this case, my kids will like what I have made. You will know if the 120 minutes are enough if you touch the ribs with a finger and the meat is really, really tender. If it is not, then keep cooking. Be patient. The results will be worth it.
Finish the ribs by lathering generously with your favorite BBQ sauce and set your broiler on high. Cook the ribs until charred.
Watch them closely so they do not burn. Let them rest before cutting.
Serve and enjoy!