Oh yes.

This rainy season, you can still have delicious ribs that are just as good as if it were grilled-but
without the smoke.

1/2 cup brown sugar

2 teaspoons salt

1 teaspoon Spanish paprika

1 teaspoon ground black pepper

1 rack American-style pork ribs

1 cup water

salt and pepper, to taste

Preheat oven to 350?F.

In a small bowl, mix brown sugar, salt, Spanish paprika, and ground black pepper. Set aside.

Season both sides of the ribs with salt and pepper, then sprinkle sugar mixture over meaty side of the
ribs. Transfer ribs to a rimmed baking sheet or pan then cover with foil.
4

Roast ribs in the preheated oven for 1 hour.

Remove ribs from oven, then using a basting brush, brush barbecue sauce over meaty side of the ribs.
Reserve any remaining barbecue sauce for serving. Pour water into the pan, then cover again with foil.
Roast ribs for another 1 hour.

Remove ribs from the oven and discard the foil cover. Slather ribs with more sauce and roast uncovered
for another 20 minutes to allow barbecue sauce to caramelize.

Remove ribs from the oven, then transfer to a cutting board. Let ribs rest at least 10 minutes before
slicing between the rib bones. Serve with remaining barbecue sauce.