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No Grill? Try These Delicious Recipes You Can BBQ Indoors

Apartment dwellers, rejoice. You can enjoy ribs, barbecue chicken, and other classic BBQ recipes this summer, just like any backyard-having, big-grill-owning American. And you won’t have to fight for space at a public park or run the risk of burning down your building by firing up your Smokey Joe on the fire escape to do so.

We’ve pulled together this list of five recipes so you can enjoy a perfect cookout-style meal even if your outdoor space is lacking or it’s raining buckets (extra bonus: no bugs in your food). From corn on the cob to tender, mouth-watering ribs, here are five cookout recipes you can BBQ indoors.

1. Oven Ribs

barbecue ribs

barbecue ribs Barbecued ribs | iStock.com

Sure, you can sear a steak or a hamburger on the stove (some might even argue it’s the best way to cook those meats). But can you get really good ribs without firing up the grill? Emma Christensen at The Kitchn says you can. Here’s her recipe for perfect BBQ ribs, baked in the oven.

Ingredients:

  • 4 to 5 pounds spare ribs or baby back ribs
  • ¼ cup Dijon mustard
  • 2 teaspoons liquid smoke (optional)
  • 1 cup spice rub (see recipe)
  • 1 cup barbecue sauce, store-bought or homemade

Directions: Line a large baking sheet with tinfoil. Set a cooling rack on top. Place the ribs in a single layer on the rack.

Combine the mustard and liquid smoke (if using). Brush onto both sides of the ribs. Sprinkle meat with the dry rub and pat so that it adheres to the ribs. (If you prefer a deeper flavor to your ribs, do this step a day ahead of time, then wrap the ribs in plastic and store in the refrigerator until ready to cook.)

Turn on the broiler. Place an oven rack a few inches below the flame. Make sure the ribs are meaty side up, then place the baking sheet with ribs under the broiler. Cook for about 5 minutes, until the sugar in the dry rub starts to bubble and the ribs are browned.

Set your oven to 300 degrees Fahrenheit. Reposition the oven rack so the ribs are in the middle of the oven. Roast for 2½ to 3 hours (for spare ribs) or 1½ to 2 hours (for baby back ribs). Cover the ribs with tinfoil halfway through the cooking time to keep them from drying out.

About 30 minutes before the cooking time ends, remove the foil, brush the ribs with barbecue sauce, and recover with foil. Continue to cook for another 30 minutes.

Remove ribs from the oven. The ribs are done if you can easily insert a knife into the thickest part of the meat. Let the ribs rest, covered, for about 10 minutes. Cut between the bones to separate the individual ribs, then serve, with additional barbecue sauce on the side for dipping.

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