I came across so many ribs recipes that I wanted to try out but they all consisted of using a grill or a smoker, neither of which I have. I can only use recipes that are specifically oven-baked so I wasn’t really over-the-top excited about this recipe since it wasn’t exactly my first choice. But after taking a bite into these ribs, I realized that I had it all wrong. The bones were literally fall-off-the-bone-tender and the overnight paprika seasoning gave it such a wonderful smokey flavor. Also, the barbecue sauce had a great blend of flavors, giving it a sweet and tangy kick to it. It paired perfectly with the Potato Salad with Pancetta and Avocado.

Neely’s Seasoning Mix (adapted from Patrick and Mark Neely):

  • 2 ounces paprika
  • 1 ounce sugar
  • 1/2 teaspoon onion powder

Mix all ingredients together in a bowl.

Oven-Baked Wet BBQ Ribs (adapted from Patrick and Mark Neely):

  • 16 ounces ketchup
  • 8 ounces water
  • 3 ounces brown sugar
  • 2 ounces white sugar
  • 1 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon dry mustard powder
  • 1 ounce lemon juice
  • 1 ounce Worcestershire sauce
  • 4 ounces apple cider vinegar
  • 1 ounce light corn syrup
  • 2 pounds spare ribs

Rinse the ribs and season with Neely’s Seasoning.

Cover and refrigerate for 4-12 hours.

Combine all of the sauce ingredients in a stockpot.

Bring to a boil over high heat, stirring frequently to prevent sticking.

Reduce temperature to low and simmer, uncovered, for at least 30 minutes.

Preheat oven to 300 degrees F.

Cover baking dish with aluminum foil and cook ribs for 2 hours. (Don’t forget to rotate pan.)

Increase oven temperature to 350 degrees F. Remove aluminum foil and baste ribs with barbecue sauce.

Continue cooking for 45 minutes, basting with sauce every 15 minutes. (This will prevent the sauce from burning.)