I love smoked ribs and briskets. But sometimes it's too cold, wet, or windy for barbecuing outside. So here is a great recipe to smoke your ribs indoors. Yes—you use wood chips and my ribs turned out juicy and flavorful.

General Directions:

Soak your chips: Place your wood chips in a large bowl, covered with water, for a couple of hours. You can choose any kind of chips you like so long as they’re strong enough to stand up to the hefty flavors of the meat and sauces in this recipe.

Construct your smoker: Put one oven rack on the lowest setting in the oven. Remove the rest of the oven racks. Heat the oven to 275̊ F.

Drain your wood chips: After draining the wood chips reserve the soaking liquid. Place the chips in the bottom of an aluminum roasting pan/metal casserole dish in a single layer. Pour just enough of the soaking liquid over the chips to make sure the chips don’t catch fire, but don’t drown them. Pour the remaining soaking liquid into a glass measuring cup to use later.

Setting grills and making the tent: Place seasoned meat (see below) on a grill rack. Place grill rack over the chips in the roasting/metal casserole dish. Use aluminum foil to create a large tent or dome that fits in your oven. You want plenty of room for the smoke to build up. Make sure the foil is wrapped tightly around the edges of the roasting pan/metal casserole dish so no smoke escapes.

Cooking the ribs: Place the ribs in the oven above the wood chips, being careful not to crush or poke holes in the foil tent. Close the oven, for at least an hour, before checking on the ribs. The more often you check, the more vital smoke escapes. If necessary, add more of the soaking water to the wood chips to keep them moist, but don’t drown them. If they dry out, your meat might dry out too. Replace the foil tent properly after water is added to the chips.

Ingredients:

Rib Recipe

4 to 5 pounds Omega-3 Baby Back Pork Ribs or other suitable ribs
T-Coons seasoning
Butt Rub seasoning
Salt and black pepper

Sweet and Spicy Barbecue Sauce
1 Tbsp. macadamia nut oil
¼ cup finely diced onion
½ tsp ground cumin
½ cup sugar free ketchup
1 Tbsp. hot chili sauce (suggestion Sriracha)
2 Tbsp. honey
1 Tbsp. apple cider vinegar
1 Tbsp. paprika
Salt and ground pepper, to taste

Directions:

Preparing the Ribs:

Heat oven to 275° F (135° C).

If the ribs still have the thin membrane covering the back of the rack, remove it.

1. Removing the Membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then, using your fingers, pull the membrane away from the bones. If it’s too slippery or difficult to remove, use a kitchen towel to grip the membrane and pull.
2. Season both sides of the ribs with a generous amount of salt and pepper, T-Coons and Butt Rub. Place the ribs, meat-side up, on a grill rack placed on top of roasting pan/casserole dish that holds the wood chips.
3. Cover the roasting pan with tented aluminum foil, and then bake until the meat falls easily from the bones, four to five hours. Check water level after three hours to make sure the wood chips are still partially covered.

Make Barbecue Sauce:
1. Heat the oil in a saucepan over medium heat.
2. Add the onions and cook until soft and translucent. Stir in the cumin and rest of dry ingredients and cook for an additional 30 seconds.
3. Add the ketchup, hot chili sauce, honey, and apple cider vinegar. Stir to combine, season with salt, then cook for two minutes.

To Finish
Remove the ribs from the oven, discard the aluminum foil and serve. Pour sauce in bowl and allow guests to generously brush their own ribs. Serve with your favorite sides.

This recipe can be used for Beef Baby Back Ribs, Beef Briskets, whole chicken, chicken parts or whole turkey. Cooking time will differ with the weight of the meat.

Enjoy.

Submitted by Sandra Slanker