By John Houser III, Special to The Baltimore Sun
6:10 PM EST, January 19, 2012
This Sunday, the Ravens will have to brave frigid Foxborough, Mass. to take on the New England Patriots. But you won't have to stand out in the cold to make these ribs. Instead of a grill, you can use your oven to roast this tender, savory game-time snack.
No-grill BBQ ribs
Makes 1 rack
1 full rack of ribs (country or baby back)
1/2 cup orange juice
Juice of 2 limes
2 tablespoons honey
1 teaspoon liquid smoke
Extra-large aluminum foil
1 cup of your favorite bbq sauce
5 tablespoons brown sugar
3 tablespoons chili powder
1 tablespoon garlic powder
11/2 teaspoon ground cumin
11/2 teaspoon ground coriander
11/2 teaspoon onion powder
11/2 teaspoon salt
1 teaspoon dry sage
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne powder
In a bowl, combine all of the dry rub ingredients. Cover the ribs in the dry rub. Make a packet out of the aluminum foil large enough to fit the ribs easily. Place ribs in packet and place it in the refrigerator for three hours.
Set oven to 350 degrees. Combine orange juice, lime juice, honey and liquid smoke. Open one end of the foil packet and pour in orange/lime juice mixture.
When oven is to temperature, place rib foil packet on a sheet pan and place in the middle rack of the oven. After 90 minutes, turn oven down to 250 degrees. Cook for another hour or until tender.
Brush barbecue sauce onto the ribs. If desired, caramelize ribs under a broiler.
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