Oven Barbecued Ribs

Cuisinart original

Don’t wait for the summer for barbecued ribs. Now you can enjoy them all year ’round.




Dry rub:

2          tablespoons packed light brown sugar

3          tablespoons chili powder

1          teaspoon kosher salt

½         teaspoon smoked paprika

½         teaspoon freshly ground black pepper

½         teaspoon oregano

½         teaspoon garlic powder

¼         teaspoon cayenne pepper

2          pounds St. Louis-style ribs (baby back ribs can be substituted)

Nutritional information

Nutritional information per serving (based on 6 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
• chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g


1. Stir dry rub ingredients together well in a small bowl.

2. Rub spices all over the ribs and refrigerate for at least 2 hours but preferably overnight.

3. When ready to cook, adjust the rack to position 2. Arrange ribs on the baking pan and put into the oven.

4. Select Dual Cook, first set to Bake at 375°F for 45 minutes then set to Bake at 250°F for 1 hour and 30 minutes. Press Speed Convection, then Start, to begin baking.

5. When cooking is complete, cut into individual ribs and serve with barbecue sauce if desired.

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