I usually finish my ribs on the grill if I start them in the oven, but let’s see if this recipe gives us a shortcut

Time: 3 hours 5 minutes

Difficulty: 2/5

Ingredient Availability: 5/5

Ribs are one of the most controversial foods out there. I think we can all agree that grilled ones are always better than oven baked ribs. However, sometimes you’re a little too lazy to deal with your grill or just don’t have a grill. That’s where a recipe like this comes in. Snoop Dogg gives us a fully indoor rib recipe that’s super easy. While I’m sure it could be improved by finishing them off on the grill at least, I’ll let you know if these are worth making in any way.

Key Ingredients and Omissions:

As I am averse to spice, I only left out the red pepper flakes.

Tools:

• Lots of Aluminum Foil

Cooking Review:

Preparation: 10 minutes

A lot of people miss this step. On most ribs you buy at the store, there will be a thin translucent membrane on the bottom of the ribs. This should be removed to not only allow better rub penetration, but also improve the eating experience. While this isn’t in the recipe, I always do it. Below, you can see what the ribs look like with and without the membrane.

Rub: 30 Minutes

The rub is pretty easy to make as long as your brown sugar isn’t too lumpy. Packed brown sugar is almost always lumpy, so instead of trying to whisk it all until it’s smooth, I put it into a blender and gave it a few pulses. Once the rub was smooth, I put it into an empty spice container and sprinkled it on the top and bottom off both racks of ribs and wrapped them individually in aluminum foil. I had quite a bit of rub left, so don’t be shy with it. The image below shows how much rub I had left.

Baking and saucing: 2 hr 15 minutes + 10 minute rest.

After the ribs were done baking, I brushed on the sauce that this recipe recommend, which is from another recipe in the book. The sauce is pretty simple, and just consists of a few ingredients mixed together (no cooking required). The recipe says to only sauce the top of the ribs, but no one likes plain undersides, so I brushed both sides and broiled the top for 11 minutes before letting them rest for 10 minutes.

Analysis:

The sauce definitely carries these ribs. The rub is hardly detectible, and mostly just tastes of the brown sugar. I wasn’t expecting much else, considering the rub ingredients and proportions. Salt is definitely a lacking ingredient in the rub and thus the rub is pretty lack luster. On the other hand, the ribs were well cooked, not falling off the bone, but easily coming off the bone with a bite. I will say that some areas were a little on the dry side, but nothing too bad. As for the sauce, it’s a pretty interesting one. After bring broiled, it definitely looses some acidity, but retains its sweet and savory balance. Dipping the ribs in the sauce and you get a very well rounded sauce with the punch of acidity that brings it up to another level. With all things considered, I’ll give this recipe a 6/10. I know that oven ribs can be better, and the rub that this recipe gives is just not a great one. You can buy a rub better than the one in this recipe. On top of that, there’s nothing that this recipe gives you as far as cooking the ribs that the packaging doesn’t tell you (cook for about 2 hours at 300 degrees Fahrenheit ). I will say that the sauce is pretty good, but that wasn’t a formal part of this recipe. While the ribs were good, this recipe is pretty much unnecessary, which is the part I’m reviewing after all. If you have a go to pork rub, just use that and cook your ribs for 2 hours at 300 then use your favorite sauce. You’ll probably enjoy that result more than this one