Today’s post is dedicated to all of the fathers out there! Well actually it may be more appropriate to say this post is directed toward everyone who doesn't know what to get for their dad for Father’s Day.
Everyone always says the way to a man’s heart is through his stomach. Although a new sports car or brand new set of golf clubs would have your dad drooling, the perfect gift is usually found right at home. Personally, nothing says Father’s Day quite like BBQ ribs. For as long as I can remember, we’ve always eaten ribs on my dad’s special day. Usually we make the trek out to Texas Roadhouse, but last year I decided I wanted to make them for my dad all by myself.
My mother was very skeptical of the idea and suggested that we just buy cooked ribs instead. I think a big part of her skepticism was due to the fact that I had never used a grill before. But you know what I learned? YOU DON’T NEED A GRILL TO COOK DELICIOUS RIBS! You can make mouth-watering ribs right in the oven. This is a big deal for anyone like me who wants to make barbecue but doesn’t own a big fancy grill or smoker.
So after plenty of research and countless trials, I have discovered the best method for making tender, juicy, fall-off-the bone barbecue ribs in the oven. I plan on making these ribs for my dad on Sunday, and I suggest you do the same!
Also, since this is a post dedicated to dads, I thought I would share the recipe for one of my dad’s favorite cookies: Chocolate Peanut Butter No Bake Cookies.
Since they’re “no bake” it seems like they would be super easy, but I’m forewarning you now there’s one step that can be tricky if you don’t pay attention. The most important part of this recipe is bringing the mixture to a boil. As you’ll see in the directions below, I talk about bringing the first four ingredients to a rolling boil for a minute and a half. Do not start timing the minute and a half right when you turn the heat on the stove. Do not start timing the minute and a half when it starts to simmer. Wait until you start seeing big rolling bubbles, and then starting timing the minute and a half.
If you take the mixture off the heat too early, the ingredients won’t bind together. And when that happens, the cookies won’t set and you’re left with globs of oats and chocolate stuck to wax paper (been there, done that). If you let the mixture boil too long, it will burn. So take out your stopwatch and time it!
Other than that, it’s a pretty easy recipe to make. And I have yet to meet anyone who will turn down this chocolatey, peanut butter delight.
FALL-OFF-THE-BONE BARBECUE RIBS
For the rub
- 6 tablespoons firmly packed brown sugar
- 6 tablespoons cup white sugar
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons garlic powder garlic powder
- 1 tablespoon ground black pepper
- 1 tablespoon ground ginger powder
- 1 tablespoon onion powder
- 1 teaspoon rosemary powder
- Slab of ribs
- Vegetable oil
- Your favorite barbecue sauce!
For the rub
- Mix all of the ingredients together
- Save any leftover rub in a sealed bag for next time
- Preheat oven to 250 degrees Fahrenheit
- Remove slab of ribs from packaging and rinse off in cold water
- Pat ribs dry with a paper towel
- Sprinkle salt over both sides of the slab, and if you have time, let it absorb into the meat for an hour
- Coat the meat with a thin layer of vegetable oil. The oil will help make the bark, the desired crust on the top.
- Take your rub and sprinkle it over the slab so the entire surface is coated
- Massage the rub into the ribs with your fingers
- Repeat on the other side of the slab
- Lay two layers of aluminum foil on a baking sheet
- Go ahead and spray the aluminum foil with non-stick cooking spray, just in case
- Place the slab on the aluminum foil, meaty side down
- Lay two layers of aluminum foil on top of the slab
- Roll and crimp the edges of the aluminum foil tightly, edges facing up to seal
- Put the ribs in the oven for four hours
- Remove ribs from oven
- Preheat oven to 350 degrees Fahrenheit
- Take off the top layer of aluminum foil. At this point you'll see that the ribs are sitting a pool of fatty red juices. Drain the juices the easiest way you can. I personally tip the ribs over the sink and let it drain that way.
- Once the juices are drained, flip the slab over so it's now meaty side up
- Smother the ribs in barbecue sauce
- Stick the slab of ribs back in the oven for 30 minutes. The purpose of this step is to let the sauce bake onto the ribs.
- Take ribs back out of the oven
- Let them cool off, find a stack of napkins, and enjoy!
Pat the ribs dry
Salt the ribs, and if you have time let the salt soak into the meat for an hour.
The ingredients for your dry rub.
Massage the dry rub into the meat.
Place ribs on aluminum foil, meaty side down.
Wrap up the slab in aluminum foil
Pull the ribs out of the oven after about 4 hours.
Drain the juices
Smother ribs in barbecue sauce
Enjoy! P.S. It's very difficult to take good pictures of ribs, but trust me, they're delicious!
CHOCOLATE PEANUT BUTTER NO BAKE COOKIES
- 2 cups sugar
- 1/2 cup (1 stick) butter
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 heaping cup creamy peanut butter
- 2 teaspoons vanilla
- 3 cups quick-cooking oats (make sure you use quick-cooking!)
- Dump the sugar, butter, milk, and unsweetened cocoa powder into a large saucepan
- Heat the mixture on medium high heat and wait until it comes to a rolling boil (not simmer!)
- Once it starts the rolling boil, time it for one and a half minutes
- When the time is up, remove the mixture from the heat
- Add the peanut butter to the mixture and stir until it's completely combined
- Add the vanilla to the mixture and stir
- Add the oats to the mixture and stir until combined
- Roll out a sheet of wax paper, and drop the mixture by tablespoons onto the wax paper
- Let the cookies cool until they've set
Dump the first four ingredients into the saucepan.
This is not a rolling boil, this is a simmer. Do not start timing yet.
THIS is what a rolling boil looks like. Start timing as soon as you see this!
Mix in the peanut butter and vanilla
Mix in the oats
Let the cookies cool until they're set