Great Ribs without a smoker or a BBQ

Hmm… James loves rib bones!

montrealfood.com: World’s Best Ribs

I love ribs. They are one of the first feasts every year as soon as it warms enough so that I can control the temperature in my smoker. Winter here in the Great White North can be long. With all the bloody snow this year – it does some bleak.

To brighten things up this march break with the kids I thought I would make some ribs – everybody like ribs -even the twins like ‘em. They gum the bones like there’s no tomorrow. My last rib feed was for our secret super bowl party. They were ok but not great. the recipe came from one of cook books. It was so unmemorable I have forgotten which one.

This morning I had the ribs ready – but no recipe – a Google search later I came across this recipe. The cooking method jumped out at me – place the ribs right on the rack!

Here are some of my notes:

• I didn’t have time to let the ribs marinate with the rub.
• Despite the obvious concerns around the mess in the oven there was very little. I put a large cookie sheet under a roast pan. The grill cleaned up easily with a sponge.
• I used a convection oven which knocked 3 hours off the cooking time.

I am going to use this technique for other meats – CHICKEN!