Make oven ribs with just 5 ingredients

There are plenty of hardy folks who claim there’s no such thing as barbecue season and bundle up to tame the fires of their Weber grill, regardless of freezing temps or icy drizzle. Personally, I prefer to grill without the hindrance of a winter coat, instead enjoying a cold beverage and sunshine. However, when brutal temps drive me inside, I still crave the flavors of summer. That’s when I reach for heavy-duty foil and a rack of baby back ribs.

For these Asian-inspired oven ribs, hoisin pairs nicely with bittersweet orange marmalade, and the combination makes a sticky, delicious glaze. My family prefers their ribs falling off the bone, so tender they barely need to chew. If you prefer a more toothsome bite, remove the ribs from the oven after two hours.

Close the blinds, crank up the heat and grab plenty of napkins. I declare it barbecue season in St. Louis.

Oven Ribs
2 to 3 servings

1 rack baby back ribs
¼ cup barbecue rib rub, such as Penzeys BBQ 3000 or Vernon’s BBQ Rib (or DIY here)
½ cup hoisin sauce
½ cup orange marmalade
2 Tbsp. apple cider vinegar or rice wine vinegar

• Preheat the oven to 275 degrees.
• Place the ribs meat-side down on 2 large sheets of heavy-duty foil. Remove any silver skin from the ribs, if necessary. Use your hands to cover the ribs completely with the rub. Tightly wrap the ribs in the foil, creating a packet. Place the packet on a baking sheet and bake 2 to 2½ hours.
• Meanwhile, make a glaze by whisking together the hoisin, marmalade and apple cider vinegar in a small bowl. Set aside.
• Move the oven rack to the highest slot and preheat the broiler.
• Unwrap the ribs and carefully flip to turn the rack meat side-up. Brush the ribs with the glaze, then return to the oven. Broil 5 minutes.
• Let the ribs rest 3 to 5 minutes, before cutting into individual servings.