Friday, May 24, 2013

Lazy @The Lake Oven BBQ Ribs

Happy Memorial Day!

As we prepare for a busy weekend and finalize our menu planning it occurred to us that the best menu is one that's EZ on the cook!  We especially love this rib recipe for two reasons:

  1. They are fall off the bone delicious; perfect balance of sweet and spicy
  2. The Cook basically spends 15-20 minutes prep time prior to placing them in the oven then walks away to join the festivities.  Sure beats standing over a hot grill for hours managing the process.

This photo was taken with my iPhone - these are actual ribs that came from our Lakehouse oven!

modified from a recipe by Emeril Lagasse

Prep Time:  20 minutes
Serves:  A gaggle of hungry folks depending on how many racks you use (I typically cook 3 full slabs)
Cook Time:  2 hours or until meat is falling off the bone
Preheat Oven:  325 degrees


2 1/2 cups ketchup (don't judge)
3/4  cup brown sugar
2 1/2 tablespoon white vinegar
1/2 onion rough chopped
2 cloves fresh garlic minced
2 teaspoon dry mustard
1 teaspoon cayenne pepper
2 teaspoons chipotle pepper - this gives the ribs some heat and smokey aroma and flavor (less if you prefer more sweet than heat)

Salt and Pepper to taste (we love the smoked sea salt available at fancy stores like Whole Foods and/or Central Market).

3 4-pound slabs of baby back ribs


Preheat oven to 325 degrees.  In a bowl combine the first 8 ingredients to make a sauce.
Rub Ribs with Salt Pepper mixture to season
Brush on a thick slathering of sauce. (both sides).

Place slathered ribs on a large roasting pan or cookie sheet cover with tin foil for 60 minutes.
Remove tin foil add another layer of sauce and cook 60 minutes +/- to desired doneness and tenderness.
As the meat starts to pull away from the bones, you know you're ready to EAT!


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