Making Savory Ribs in Your Brick Oven

We just had a decent sized snowstorm in Ohio, but that isn't going to keep us from using our brick oven to make a delicious meal. One of our favorites is ribs! Ribs are a meal that you can have any time of the year! The only obstacle to using your brick oven during the winter is your own ability to stand outside while you get it lit! Once it's going, the oven keeps the nearby area quite warm, and you'll really enjoy the time outside!

So try this recipe, adapted from a recipe from allrecipes.com, even when the snow is falling! It might become a wintertime favorite!

Ingredients

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

  1. Fire up your brick oven to 450-500°F — use an infrared temperature gun to check temp when ready.
  2. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  3. Cut full rack of ribs in half (to fit a rib rack).Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. 
  4. Place ribs in rack with drip pan underneath in middle of hearth.
  5. Roast ribs for 35-40 minutes. Spin the rack around (front to back) midway through the cooking process.
  6. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on a hot grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
NOTE: Cooking times will vary with size and thickness of ribs.
When you are looking for the best quality in outdoor fireplaces, look no further than Round Grove Products.
Location: Ohio, USA

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