Oven-Roasted Ribs

Country music group Little Big Town's Kimberly Schlapman shares her recipe for Southern-style barbequed ribs.

Cook time: See directions | Yield: 2 racks


  • ¼ cup brown sugar
  • ¼ cup paprika
  • 1 tablespoon salt
  • 1 tablespoon cocoa
  • 2 teaspoons cayenne pepper
  • 1 teaspoon cumin
  • 2 racks spareribs

For the Smoked Barbeque Sauce:

  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 3 cups ketchup
  • ½ cup apple cider vinegar
  • 1 cup water
  • ¼ cup packed dark brown sugar
  • ¼ cup steak sauce
  • ¼ cup Worcestershire sauce
  • 3 tablespoons molasses
  • 3 tablespoons yellow mustard
  • ½ teaspoon ground celery seed
  • 1 teaspoon kosher salt
  • 2 teaspoons liquid smoke


Preheat oven to 350° F.

Pass dry ingredients through sieve into a bowl to remove lumps. Rub on both sides of pork. Place pork on rack on sheet tray and bake for 1 1/2 to 2 hours.

Remove from oven and brush with Barbeque Sauce, recipe below. Place back in oven at 425° F and cook for another 15-20 minutes.

For the Smoked Barbeque Sauce (4-6 Servings):

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook about 5 minutes. Stir in ketchup, water, vinegar, brown sugar, steak sauce, Worcestershire, molasses, mustard, celery seed and salt. Bring to a boil, then reduce the heat to medium-low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid.

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