I feel like it’s important to take a minute to discuss the best ribs that you can possibly make in an oven. I don’t have a grill, and I love ribs, so this is an issue that is dear to my heart. And it’s really quite simple.
Just take your ribs, rub both sides with liquid smoke and some seasonings and leave them in the fridge for 4-24 hours. For seasoning, I use Paula Deen’s house seasoning (which is a combination of salt, pepper, and garlic powder that I use on pretty much everything and keep a tupperware container of at all times) and seasoned salt.
Before you get really overwhelmed by the planning that will have to go into doing this 4-24 hours ahead of time, I would like to note that I rarely (if ever) remember to do this. I find that even an hour increases the yumminess factor, but if I forget entirely, they still turn out good.
Once you’ve done this, roast the ribs on about 325 for an hour and a half. If you like sauce, you can add some about half an hour before they’re done. Sometimes I do, but usually I prefer my ribs dry.
I just finished eating the leftover ribs for lunch (forgot to take a photo before they were all gone.. oops!), and writing this has already made me hungry again.