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5 from 2 votes
Oven Smoked RIbs

These may not be exactly like a smoker, but they are delicious and so much easier.

Course: dinner, Main Course, main dish
Cuisine: American, Barbecue, smoked
Keyword: baked, barbecue, pork, ribs, smoked
Servings: 4 people
Author: HelenFern
  • 2 to 3 pounds baby back ribs
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 Tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2-1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  1. Start by soaking the wood chips. Put about 2 cups of chips made for smoking into a large bowl of water. Allow them to soak for about 6 hours or overnight.

  2. Mix the dry rub ingredients and liberally cover the ribs with it. Leave it in the refrigerator, uncovered, over night.

  3. These ribs take 3 to 4 hours to cook, so plan accordingly.

  4. Place the wet wood chips in an aluminum dish in the bottom of a roasting pan that has a rack. Preheat the oven to 450° - Place the pan with the wood into the oven. 

  5. When the oven is hot and the wood is giving off some steam, place the ribs on the rack and cover the whole pan tightly.

  6. Reduce the oven to 275° and cook until the meat comes off easily with a fork - anywhere from 2 to 4 hours . Also check the wood from time to time. If it is to dry, add water. If it's starting to burn, add water and more wet wood.

  7. When the meat is tender, uncover and spread barbecue sauce on both side. Turn the heat back up to 450° and bake until the sauce is starting to caramelize - about 30 minutes. Serve them hot.