When the craving for ribs strikes, it could be all consuming.
We don’t know about you, but we thought that to get finger licking good ribs you needed a BBQ or smoker. We had no idea it could be as easy as popping them in the oven and letting them slowly roast to perfection.
Ribs are mostly about the rub and seasoning, and time. If you have that then you have everything you need for fall off the bone deliciousness.
We decided to use Achiote in the rub because it brings an earthy, peppery flavor with a hint of bitterness that is balanced out with the brown sugar. This recipe has only a handful of ingredients but they come together to bring such a great flavor.
As far as the beer in these Oven Roasted Ribs, any beer you have on hand will do. You pour it into the bottom of the pan before wrapping with aluminum foil to help steam the ribs. By the end of two hours your ribs will be steamed and slow roasted to absolute fall of the bone perfection.
Oven Roasted RibsCourse: EntreeCuisine: Cuban AmericanDifficulty: Moderate
2 racks of pork ribs (about 2-3 pounds)
2 tablespoons of achiote paste
4 tablespoons of brown sugar
1 ½ teaspoon of sazon
2 tablespoons of kosher salt and freshly cracked pepper
8 oz of beer
Abuela’s Guava BBQ Sauce for glazing and serving
- Preheat oven to 325 degrees. Prepare the racks of ribs by drying them completely.
- Spread front and back of ribs with achiote paste. Sprinkle with sazon, salt and pepper on both sides. Then rub the brown sugar into the meaty portion of the ribs.
- Place ribs in a sheet pan (meaty side up). Pour out your beer into the bottom of the sheet pan.
- Cover tightly with foil. Roast in the center rack of the oven for 2 hours. *you will start to see the meat pull away from the bone.
- Once they are ready, pull them out and spread the sauce over the top of the ribs and broil on high for 3-5 minutes.