OVEN BARBECUE RIBS RECIPE

Oven Barbecue Ribs Recipe

These ribs are slow baked in the oven, first dry‑rubbed, then sauced and finished to get that caramelized, sticky outside. Think of them as melt‑in‑your‑mouth, finger‑lickin’ good.

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Ingredients

You’ll need:

• Ribs

  • 2 racks pork ribs (baby back ribs or St. Louis style / spare ribs), about 4‑5 lb total (≈ 2‑2.5 kg)

• Dry Rub / Seasonings

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp paprika (smoked paprika if you have it)

  • 2 tsp salt (or more, to taste)

  • 1 tsp freshly ground black pepper

  • ½ tsp cumin

  • 1 tsp chili powder or cayenne (optional, for heat)

  • 1 tbsp olive oil (to coat ribs so rub sticks)

• Barbecue Sauce / Glaze

  • 1 cup barbecue sauce (store bought or homemade)

  • 2 Tbsp honey (for sweetness & glaze)

  • 1 Tbsp Worcestershire sauce

  • Optional: more garlic, or a touch of heat (chili, cayenne)

• Other

  • Aluminum foil

  • Baking sheet or roasting pan

  • Meat thermometer (helpful but not strictly necessary if you test tenderness)

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Tools

• Oven (preheat & bake)

• Foil to cover (helps during slow cooking)

• Basting brush

• Knife to trim membrane if present

• Tongs or spatula

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Preparation & Method

1. Preheat & Prep
   Preheat oven to about 300°F (≈ 150‑160°C). If your oven runs hot, you might go a bit lower (around 275°F) to allow longer, gentle cooking.

2. Trim Ribs + Remove Silver Skin
   If the ribs have the membrane (thin, slightly shiny layer) on the back, work a knife under one end, loosen it, then grip with a paper towel (for traction) and pull it off. This helps seasonings penetrate, and makes ribs more tender.

3. Dry Rub
   Mix all dry rub spices: garlic powder, onion powder, paprika, salt, pepper, cumin, chili/cayenne (if using). Lightly brush both sides of the ribs with olive oil. Rub the spice mix evenly over both sides, massaging it in.

4. Initial Bake (Low and Slow)
   Place ribs, meat side up, in a roasting pan or baking sheet. Cover tightly with foil. Bake in preheated oven for about 2 to 2½ hours for baby back ribs; for bigger spare ribs or thicker racks, you might need 2½ to 3 hours. The goal is that the meat becomes very tender (you can insert a fork or toothpick and get little resistance) but the bones do not fall apart completely yet.

5. Check & Remove Foil
   After the low‑and‑slow phase, remove the foil. Increase oven temperature a bit (to ~375‑400°F / 190‑200°C) or use a “broil” function if your oven has one, but watch carefully. This step is for caramelizing the exterior and getting the sticky glaze feel.

6. Sauce & Glaze
   Mix your barbecue sauce, honey, Worcestershire sauce (plus any extra garlic / spicy stuff) in a bowl. Brush the top (meaty side) of the ribs with sauce. Return ribs to the oven uncovered. Bake for another 10‑15 minutes, then flip if desired and baste the other side. If broil is used, broil for a short time (2‑5 minutes) to get char edges—just make sure you don’t burn.

7. Resting
   Once ribs are done (sticky glaze, meat pulls back from bones a bit), remove from oven and let rest for 10‑15 minutes, loosely tented with foil. This helps redistribute juices and makes slicing neater.

8. Serve
   Slice between ribs, serve with extra barbecue sauce on the side if desired. Great with sides like coleslaw, baked beans, cornbread, roasted potatoes, or whatever you love.

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Tips for Best Results

• Low & slow is key. Don’t rush. Cooking too fast will dry them out or make them tough.

• Covering during most of the cooking retains moisture. The foil traps steam. Removing it near the end gives good texture.

• Flavor layers: rub, then sauce, then glaze all build taste. You can also inject a bit of flavor (liquid smoke, smoked paprika) if you want more smoky note without a grill.

• Watch glazing: sauce often has sugar, honey, etc. These burn fast when exposed to high heat / direct flame.

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Buttermilk Pie Recipe

This is a traditional Southern dessert: smooth creamy custard, sweet with a little tang from the buttermilk, often lightly nutmegged. Perfect for after a hearty meal like ribs.

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Ingredients

You’ll need:

• Crust

  • One 9‑inch pie crust (homemade or store bought). Deep‑dish style works well.

• Filling

  • 3 large eggs (room temperature)

  • 1½ cups granulated sugar

  • ½ cup unsalted butter, melted and cooled

  • 3 Tbsp all‑purpose flour (helps thicken)

  • 1 cup buttermilk (full‑fat or regular; not fat‑free if you want richness)

  • 1 Tbsp lemon juice (adds a bit of brightness)

  • 1½ tsp pure vanilla extract

  • ½ tsp salt

  • Optional: a pinch of nutmeg on top or in filling

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Tools

• Pie dish (9‑inch)

• Mixing bowls

• Whisk

• Measuring cups & spoons

• Oven that can do reliable moderate to high heat

• Cooling rack

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Preparation & Method

1. Prep Crust
   If you have a homemade crust, roll it out, fit into the pie plate, crimp edges. If store bought, just place it. Some recipes blind‑bake crust slightly (prebaked) if you worry about soggy bottom; others bake everything together.

2. Preheat Oven
   Preheat to about 400°F (≈ 200‑205°C) for first phase (to give a little lift & set edges).

3. Make Filling
   In a large bowl, whisk eggs until pale. Add sugar and salt, whisk until well combined. Stir in melted butter (make sure cooled so eggs don’t cook early). Add flour. Then alternate adding buttermilk, lemon juice, and vanilla, mixing until smooth. If you want, pass mixture through a fine sieve to catch any lumps or undissolved flour.

4. Initial Bake (High heat)
   Pour the filling into the crust. Bake at 400°F for about 10 minutes to get things starting to puff / set around edges.

5. Lower Heat & Continue Baking
   Without opening the door, reduce heat to about 350°F (≈ 175‑180°C). Continue baking for 35‑45 more minutes (or longer depending on thickness / your oven) until the edges are set and the center is only slightly jiggly (it will continue to set as it cools).

6. Check Doneness
   The pie is done when it’s golden on top, slightly puffed, and when gently shaken it jiggles only in the center; a toothpick or knife inserted near center should come out mostly clean (some moist crumbs fine, but no raw liquid).

7. Cooling
   Let the pie cool on a rack to room temperature. If possible, cool fully before slicing. Some like to refrigerate once it’s cooled.

8. Serve
   Best served at room temperature or slightly chilled. Optionally top with whipped cream, a dusting of powdered sugar or nutmeg, or a few fresh berries.

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Variations & Tips

• Use lemon or lime zest for more “tart brightness.”

• Spice: a little nutmeg on top, or even a light sprinkle of cinnamon for warmth.

• Crust: graham cracker crust or cookie crust works in some adaptations.

• Texture: if filling overcooks, it may crack; better to under‑rather than overbake a bit.

• Smoothing top: to avoid bubbles, whisk carefully; avoid too much overmixing.

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Combined Meal Plan & Timing Suggestions

Here’s how you might plan these together so the ribs and pie both come out well, and you're not rushed:

• The day before (optional): Prepare ribs: rub them and perhaps let them rest in the fridge so flavors penetrate. Make pie crust if doing from scratch.

• On the day:

  • Early afternoon: Start ribs (they take a long time). While ribs are slow cooking, you can prepare the pie filling (it doesn’t take long).

  • About 1 hour / 1.5 hours before you plan to eat: Bake the pie (needs 45‑60 minutes plus cooling). Put in oven so dessert is baking while finishing ribs.

  • Final 30 minutes: glaze ribs, give them that final high heat or broil finish. Remove ribs, let rest. Remove pie, let it cool.

• Serve ribs with sides, then dessert of the buttermilk pie—great contrast: smoky, savory, sticky ribs then a sweet, creamy pie.

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If you want, I can write you a version adjusted to what your grandma made (if you remember her spices or how sweet or tangy the pie was), or adapt to what ingredients you have in Morocco. Do you want me to localize it for you (using locally‑available spices, ovens, etc.)?