How to Cook BBQ Ribs with a Stovetop / Oven

While you may not be able to duplicate the rich smoky flavor of ribs cooked in a barbecue pit indoors, you can make tender, fall-off-the-bone ribs in your oven if you give it enough time. The key is to slow cook them with moist, indirect heat. This method, which also works with gas and charcoal grills, utilizes the oven, broiler and the stovetop and takes about 3 1/2 hours to 4 hours total.

Things You'll Need

  • 1 tbsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1/2 tsp. black pepper
  • 2 tbsp. brown sugar
  • Cooking spray
  • Heavy duty foil
  • Ice cubes
  • Rack of spare ribs or baby back ribs
  • 2 cups ketchup
  • 1/2 cup molasses
  • 1 tsp. garlic powder or chopped garlic
  • 1 tbsp. dry mustard
  • 1 tbsp. vinegar
  • Saucepan

Instructions

  1. Combine the paprika, onion powder, garlic powder, cumin, black pepper and brown sugar. Rub the mixture all over the ribs.

  2. Spray a large piece of heavy-duty foil with cooking spray. Place two ice cubes on the foil and lay the ribs on top. Wrap the ribs so no meat is exposed, then wrap in a second layer of foil.

  3. Heat the oven to 300 degrees Fahrenheit. Place the foil-wrapped ribs in the oven and cook for 2 1/2 hours to 3 hours.

  4. Make the sauce while the ribs cook in the oven. Combine the ketchup, molasses, garlic, mustard powder and vinegar in a saucepan and cook over medium heat until it just starts to bubble, stirring frequently. Remove the sauce from the heat.

  5. Unwrap the ribs and place them on a foil-line broiler pan. Brush with sauce.

  6. Broil the ribs for about 5 minutes on one side, then brush with more sauce and broil for 2 to 3 minutes longer.

  7. Turn the ribs and brush with sauce. Broil for 2 to 3 minutes, brush with more sauce, and broil for another 2 to 3 minutes, or until the sauce is as charred as you like it.

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