Aunt Ann's Best Oven Roasted Ribs

"Oh Man, are these GOOD! Takes a little time to make them, but they are worth the time and effort... DELISH!"
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 6 tablespoons brown sugar
  • 6 tablespoons paprika
  • 3 tablespoons mr. pepper seasoning, we used 1 T. black pepper, 1 T. white pepper and 1 T. cayenne pepper in place of Mr. Pepper seasonin
  • 6 tablespoons garlic powder, we used Lawry's garlic powder with parsley, as it intensifies the flavor
  • 1 12 teaspoons salt
  • 9 tablespoons Dijon mustard or 9 tablespoons yellow mustard, we used Dijon
  • 2 tablespoons liquid smoke, we omitted this (optional)
  • 3 pork rib racks, 9 lbs. or 4 racks of baby-back pork ribs, 8 lbs
  • your favorite barbecue sauce, we used Ah-So Chinese Style Sauce
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directions

  • Adjust oven rack to upper-middle position, and preheat oven to 250.
  • Mix sugar, paprika, pepper, garlic powder and salt in a small bowl.
  • If using liquid smoke, mix mustard and liquid smoke in a small bowl.
  • Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.
  • If using just mustard, brush directly on each slab, then sprinkle both sides with the dry rub.
  • ***Line a lg. jelly roll pan or other shallow roasting pan with a sheet of heavy-duty aluminum foil.
  • Place the pan on the oven floor (if oven is gas), or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level.
  • Roast ribs until fork-tender- 2-3 hours for spare ribs, and 1 1/2-2 hours for baby-back ribs.
  • Remove foil-lined pan from oven, and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with 1/2 the Ah-So Chinese Style Sauce.
  • Put pan under broiler until glaze bubbles vigorously. Remove pan, turn the ribs, brush with the remaining sauce, and return to the.
  • broiler until glaze bubbles vigorously. Be careful, because they can burn.
  • Let stand 5-10 minutes.
  • Cut into individual servings, and serve.
  • ***Note: My Aunt Ann makes these directly on the racks in her self-cleaning oven, and just put aluminum foil on the bottom rack to catch everything. Once the ribs are made she just soaks the racks to clean, and turns on the automatic cleaning system for her oven.

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Reviews

  1. I used country style ribs and they were tender, juicy and so delicious! It takes a little while to make them but so worth the effort!
     
  2. I used my own concoction for the barbecue sauce and did these ribs in my smoker. The smoky flavor really incorporated into the ribs and was excellent! All my customers flocked to have some of these ribs at one of my functions!
     
  3. These really hit the spot for me and my wife. The ribs were so full of flavor. We chose to use Sweet Baby Rays BBQ Sauce. Mmmm, so yummy!
     
  4. I made these ribs on my grill with awesome results using baby backs! I just put aluminum foil on the bottom rack of the grill before putting the ribs on the top rack. Cooked on low heat these came out tender and delicious in about 1 hr. 45 minutes!
     
  5. Over the top ribs! Make sure you don't over cook them!
     
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RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. 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