One of our favorite dishes is slow cooked BBQ baby back ribs - and they are best when cooked to perfection in a wood-fired brick oven!
In this video, Carmen Parisi, President at Chicago Brick Oven, gives an awesome recipe for cooking baby back ribs in a Chicago Brick Oven outdoor pizza oven. As a bonus, he also gives his technique for preparing and cooking a rack of lamb as well.
- 3 Racks Baby Back Ribs
- French’s Yellow Mustard
- Dry Rub – your recipe or store bought
Fire up your CBO oven to 450-500°F — use an infrared temperature gun to monitor the oven to know when it's ready.
Cut full rack of ribs in half (to fit a rib rack). Coat both sides of ribs with mustard.
Rub in dry spices on either side. Place ribs in a rack with a drip pan underneath in the middle of the hearth.
Roast ribs for 35-40 minutes. Spin the rack around (front to back) midway through the cooking process. Cooking times will vary with size and thickness of ribs.