Oven-Smoked Ribs

It took a few tries, but I finally came up with what I’d call “smoke kissed” ribs in my oven. I started with a dry rub; it’s the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago.

Then I used a roasting pan and aluminum foil to cobble together a smoker. It’s a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.


  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons paprika
  • 1 rack spareribs, 2 to 3 pounds
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      836 calories; 67 grams fat; 21 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 11 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 45 grams protein; 226 milligrams cholesterol; 1827 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings


  1. Heat oven to 225 degrees. While oven heats, mix together dry ingredients and rub them all over pork.
  2. Layer bottom of roasting pan with hickory or oak chips and add enough water to create a shallow pool coating bottom of pan and moistening chips; do not drown them.
  3. Put a rack over chips and put rubbed meat on rack. Cover entire roasting pan tightly with foil, making a tent at top so smoke-flavored steam can circulate around meat. Bake for 2 1/2 to 3 hours, or until meat is cooked and tender.
  4. Carefully remove foil from pan and run ribs under broiler, watching carefully, until nicely crisp and browned, about 5 minutes.

3 hours 15 minutes

You Might Also Like