Barbecue ribs are delicious, but a barbecue can only be used during certain times of the year. The key to cooking fatty cuts of meat such as ribs is the low and slow style. This allows the meat to cook down properly, leaving it juicy rather than dry and chewy. Certainly, you need an outdoor smoker, decent weather and hours of cooking time to make proper ribs, right? As it turns out, you can make a high-quality rack of ribs using just your standard kitchen oven.
As you won't be getting the usual smoky, barbecue flavor, it's important to make a marinade that will help bring out the ribs' taste while also adding the flavors that you'd get from a smoker. Liquid smoke is a great substitute in this case.
The rub will add dimensions of flavor to your ribs, help bring out the juiciness in the meat and add a nice crust when the ribs are done cooking.
Now it's time to cook those ribs. It's recommended to have some of your favorite barbecue sauce on hand to brush on the ribs throughout cooking, as well as when they're ready to eat.