Fusion Oven Baked Ribs

  By Beaverton Foods

February 9, 2016

  • Prep: 30 mins
  • Cook: 1 hr

Ingredients

1 rack St Louis Style Spareribs

For the Marinade:

½ cup light Brown Sugar

¼ cup Japanese Light Soy Sauce

¼ cup Dry Sherry

¼ cup Jack Daniels or other Bourbon Whiskey

Fine Sea Salt to taste

1 Tbs. fresh cracked Black Pepper

2 Tbs. Granulated Garlic

1 Tbs. Granulated Onion

1 Tbs. Paprika

1 Tbs. Cayenne Pepper

For the Glaze:

¼ cup Hoisin Sauce

2 Tbs. Ground Bean Sauce

¼ cup BBQ Sauce

¼ cup Ketchup

2 oz. Jack Daniels or other Bourbon Whiskey

2 Tbs. Worcestershire Sauce

2 Tbs. Steak Sauce

2 Tbs. BeaverBrand Yellow Mustard

6 drops Tabasco Sauce or to taste

Directions

1Combine Marinade Ingredients and marinate the Ribs for a minimum of 1 hour to a maximum 6 hours

2Preheat oven to 450 degrees

3Remove Ribs from the Marinade and place on an elevated rack over a foil lined roasting pan curved side down

4Reserve the Marinade

5Add 1 cup of water to the roasting pan

6Cook for 15 minutes and turn Ribs over with the curved side up

7Continue to cook at 450 degrees for 15 more minutes

8Turn heat down to 275 degrees and cook for 15 minutes

9Remove the Ribs from the oven and turn on the oven broiler until hot

10Place the rack in the middle of the oven

11Turn the Ribs over with the curved side down

12Mix the Glaze and baste the Ribs with the Glaze and place under the broiler for 5 minutes

13Turn the Ribs over with the curved side up and baste the ribs with the Glaze and place under the broiler for an additional 5 minutes. Remove from under the oven broiler and let the ribs rest for 15 minutes before cutting.

14In a non stick sauce pan, heat the remaining Glaze with the reserved Marinade on medium high until boiling. Serve on the side as a BBQ Sauce.

Optional: Baby Back Ribs can be substituted for the Spareribs
Ribs can also be marinated and then smoked in a smoker with hickory and mesquite. Then apply Glaze and finish on top of a gas or charcoal grill.

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