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Skeleton Ribs with Smoky BBQ Glaze
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Oven
  • Large baking sheet
  • Aluminum foil
  • Wire rack
  • Small bowl
  • Basting brush

Ingredients
  

  • 2 racks baby back ribs (about 4 pounds total)
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon liquid smoke

Instructions
 

  • Preheat the oven to 300°F. Line a large baking sheet with foil and place a wire rack on top.
  • Pat the ribs dry with paper towels. Rub both sides with olive oil.
  • Stir together the smoked paprika, garlic powder, salt, and black pepper in a small bowl. Sprinkle the mixture evenly over both sides of the ribs and press it in.
  • Place the ribs on the prepared rack, meaty side up. Cover the entire baking sheet tightly with foil.
  • Bake for 2 hours until the meat is tender and pulls back from the ends of the bones.
  • While the ribs bake, mix the barbecue sauce, brown sugar, apple cider vinegar, and liquid smoke in a bowl until smooth.
  • Remove the ribs from the oven and discard the top foil. Brush the glaze generously over both sides of the racks.
  • Return the ribs to the oven, uncovered, and bake for 20 to 25 minutes until the glaze thickens and begins to darken in spots.
  • Let the ribs rest for 5 minutes, then slice between the bones and arrange on a platter.

Notes

Arrange the sliced ribs in a loose rib-cage shape on the platter before serving to emphasize the skeleton theme. If the glaze seems thin after the final bake, return the ribs to the oven for an extra 5 minutes. Leftovers reheat well wrapped in foil at 325°F for 15 minutes to keep the meat from drying out.
Course: Appetizer
Cuisine: American
Equipment: Oven, Large baking sheet, Aluminum foil, Wire rack, Small bowl, Basting brush