How to Make Smokey Ribs in the Oven: The 3-2-1 Method

 

It was the worst timing. I had invited friends over to watch football that evening. I bragged for weeks about smoking ribs. Then it happened…the auger on my smoker malfunctioned. It wouldn't come to temperature. There would be no outdoor cooking that day.

Did I cancel? Hell no! Oven ribs are delicious, easy, and nearly impossible to screw up. I’ll show you…

You may have heard of the 3-2-1 cooking method. I swear by this, and you should too. It's very simple:

  • The first 3 hours establishes a “bark” on your ribs
  • Then 2 hours to braise the ribs. This is critical to break down natural gelatin for tenderness
  • And a final 1 hour to apply your favorite BBQ sauce

You’ll need:

Ingredients for Smokey Oven Ribs:

  • 2 racks of pork ribs (I prefer spare ribs or St. Louis style)
  • 1/4 cup liquid smoke
  • 1/4 cup yellow mustard
  • 1/2 cup BBQ dry rub
  • 2 cans of beer (1 is for you…that’s optional)
  • 3 tbsn of apple cider vinegar
  • 1/4 cup brown sugar (divided)
  • 1/4 cup Parkay margarine
  • 1/2 to 1 cup BBQ sauce depending on how saucy you like it

Hardware:

Instructions:

1. Prepare the Ribs:

  • Preheat your oven to 225°F (107°C) on the Convection setting. Convection focuses on blowing heated air through the oven, and it establishes bark quickly and evenly.
  • Remove the membrane from the back of the ribs. Grab your paring knife and run it under the membrane in just enough space for you to be able to stick your thumb under it. Then grab the membrane through some of the paper towel. This will help you get a good grip, and with some practice, you can get that whole membrane off in one pull. So satisfying! 
  • Mix the liquid smoke and mustard, then coat both sides of the ribs with this mixture as a binder.


2. Apply the Rib Rub:

  • Generously sprinkle the BBQ dry rub on both sides of the ribs, ensuring an even coating.
  • Let the ribs sit for about 30 minutes to let the rub set. You can also do this the night before, letting the ribs dry out in your refrigerator for up to a day. This is a fabulous way to do a modified “dry brine” where moisture is drawn out of the meat, mixes with the rub and liquid smoke, and is then drawn back into the meat for a more intense flavor.

The 3-2-1 Rib Cooking Method:

Into the Oven–3 Hours Uncovered:

  • Place the ribs on the baking sheet lined with aluminum foil, meat side up.
  • Insert the meat thermometer into the center of one rack. Be sure it goes straight in, and is not in contact with a bone to prevent inaccurate readings.
  • Bake the ribs uncovered in the preheated oven for 3 hours or 160°F or 71°C.
  • Grab the spray bottle and pour in one beer and the apple cider vinegar.
  • Every 45 minutes, open the oven and spray down the ribs with the beer/apple cider vinegar concoction. It should be completely used by the end of the 3 hours.

Wrap and Braise for 2 Hours:

  • After 3 hours, remove the ribs from the oven.
  • Carefully remove the meat thermometer. It will be hot!
  • Place each rack on a large piece of aluminum foil.
  • Sprinkle 1/8 cup of brown sugar and add 1/8 cup of Parkay margarine on top of each rack.
  • Tightly wrap the ribs in the foil and return to the oven for another 2 hours, meat side up.

Glaze With Sauce the Last 1 Hour:

  • After 2 hours, remove the ribs from the oven and carefully unwrap them.
  • Brush the ribs with BBQ sauce. Return the ribs to the oven.
  • Re-brush with BBQ every 15 minutes for an hour
  • Pull the ribs and let them rest.


4. Serve and Enjoy:

  • Let the ribs rest for at least 15 minutes before slicing.
  • I like to slice them into two-rib sections for easy serving.
  • When everyone is silent while eating, you’ll know you did it right

With this method, you can enjoy the rich, smoky flavor of ribs without needing a smoker. Happy cooking, and stay tuned to Culinary Order for more kitchen tips and tricks!


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