We love pork. Pork spare ribs are an amazingly delicious and yet affordable cut. Sadly, we do not have a barbecue. Or a smoker. But, we do have an oven and some ingenuity! This recipe is for all you barbecueless, smokerless apartment dwellers out there … introducing Jordan’s oven ribs!
These ribs are delicious and versatile. This time around we kept them super simple to let the pork flavor shine (and test our new technique), but this low and slow recipe is adaptable to all kinds of flavors. Next time we are going for a more traditional BBQ flavor with a brown sugar, ketchup, chili, mustard and vinegar glaze. I cannot wait!
Jordan’s Oven Ribs
1 rack of pork spare ribs
1/2 onion, sliced thin
1/2 lemon, sliced thin
1/2 cup broth
Preheat an oven to 250 degrees. Salt the ribs. Make a packet out of tin foil. Cover the bottom with the onion slices, then layer on the lemon slices. Top with the ribs. Pour in the broth and cover with another piece of foil. Seal tightly. Put on on baking sheet and bake low and slow for 4 – 5 hours, until the meat is tender and falling of the bone.
Once the ribs are tender, remove them from the packet and cover loosely with foil. Pour the rib juice from the packet into a sauce pan. Puree. Reduce over medium high heat and taste for seasoning. Heat the broiler. Brush the sauce onto the ribs and broil for a few minutes until brown and caramelized to mimic the grill effect. Enjoy with cabbage slaw and buttermilk biscuits.
Buttermilk Biscuits, from Ad Hoc at Home
I halved this recipe and made 10 two-inch biscuits. These are best right out of the oven so plan to pull them out just before broiling your ribs.
1 cup cake flour
1 cup all purpose flour
1/2 T kosher salt
1/2 T baking powder
1/2 t baking soda
1 stick butter, cut into cubes and chilled
3/4 cup buttermilk
2 T melted butter, for brushing after they come out of the oven
Preheat an oven to 425 degrees. Line a baking sheet with parchment paper.
Combine flour, baking powder, baking soda, and salt in a food processor. Pulse to combine. Add the butter cubes and pulse until the pieces of butter are the size of small peas. Pour mixture into a mixing bowl. Add the buttermilk, stirring just to incorporate. The dough will not form a solid mass – this is what makes the biscuits so delightful and flaky.
Pour the dough onto a lightly floured counter and pat into a rectangle. Cut the biscuits using a round cutter or cut into squares if you don’t have an adorable cutter. Gather the dough scraps and cut the remaining biscuits. Place on the prepared baking sheet and bake for 15 – 18 minutes. When they come out of the oven, brush them with the melted butter and enjoy!
What’s not to love about ribs and biscuits!