I love ribs. They’re absolutely one of my favorite dishes to cook, and I always cook them on a wood pellet bbq for 5 hours until they’re smoky and tender and falling off the bone. Recently, though, I adapted the recipe for an oven specifically to share with you all. It may not have that wonderful smoke flavor of real bbq, but it’s still pretty darn good, and doesn’t involve going out in the rain and cold in the winter, which is a bonus.
Start by preheating an oven to 225°F then removing the memberane on the back of the ribs. I’ve seen a number of methods suggested for doing this, I just pry it up with a fingernail on one edge of the ribs, grip it with a paper towel for better grip, and carefully peel it off the whole rack.
Next I apply a dry rub to the whole thing. You should probably prepare ahead of time and wrap the ribs in saran wrap and refrigerated for a few hours then let them sit out and reach room temperature, but I almost never have that kind of time, so I just apply the rub and cook.