The Best Oven Roasted BBQ Ribs | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make St. Louis spare ribs with a dry rub and a homemade barbecue sauce, baked low and slow in parchment and aluminum foil.

From the video

Answers: How do you make spare ribs in the oven with homemade barbecue sauce?

• spare ribs
• dry rub recipe
• barbecue sauce recipe
• baking ribs in oven

Ingredients

• 1 rack St. Louis spare ribs
• 1 tablespoon (dry rub) + 1 tablespoon (sauce) garlic powder
• 1 tablespoon (dry rub) + 1 tablespoon (sauce) onion powder
• 2 teaspoons smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon (dry rub) + 1/4 teaspoon (sauce) cayenne pepper
• 1/2 teaspoon (dry rub) + 1 teaspoon (sauce) black pepper
• 2 teaspoons (dry rub) + 1 tablespoon (sauce) salt
• 2 cups ketchup
• 1/4 cup corn syrup
• 1/4 cup acacia honey
• 1/4 cup molasses
• 1/3 cup white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon liquid smoke
• 1 tablespoon maple bourbon

What it concludes

• Wrapping the ribs in parchment paper and aluminum foil creates an airtight, steamy environment for baking in the oven at 275°F or 300°F for 2 and a half hours.
• Baking the ribs at a high temperature of 450°F to 500°F for 10 to 15 minutes after saucing creates a beautiful caramelization.