Cooking lean, tender, bone-in pork baby back ribs in a combination of heat and steam is a proven method for success, ensuring  the meat remains tender and juicy.

When slow-cooking the ribs in a steam oven, we still use the traditional method of using a dry rub for flavor and cooking the ribs in a slow oven; however, there is no need to add liquid to the pan and cover the ribs with foil to create steam. Select the combination of Convection + Steam mode and set the temperature to 250°F (120 °C).

Once the ribs have cooked for approximately 1 ½ to 2 hours and are fork-tender, they can be brushed with your preferred barbecue sauce and finished in the Convection Roast or Bake mode, under the broiler, or on a grill. This recipe requires finishing the ribs in the Convection Roast mode at 425°F (220 °C).

This recipe uses a straightforward combination of seasonings for the dry rub; however, since taste is highly personal, it's easy to create the flavor profile you prefer.  I wanted a tropical fruity glaze for my ribs, so I used Guava jam from Trader Joe's as the base and served the ribs with a steamed green bean salad and corn muffins.

INGREDIENTS

For the ribs

2 racks of baby back pork ribs, 1.5 - 2lbs each

1 tsp garlic powder

1 tsp onion powder

2 tsp smoked paprika (mild or hot)

2 tsp cumin

1 tsp dry mustard

Pinch cayenne pepper, to taste (optional)

2 tsp kosher salt

Freshly ground pepper

For the BBQ Sauce

½ cup Guava jam

½  cup ketchup

¼ cup honey

¼ cup brown sugar

2 tsp soy sauce or Worcestershire sauce

1 tsp apple cider vinegar

2 tsp tomato paste

PREPARATION

Blot the pork ribs dry with paper towels. Combine all the seasonings and rub them evenly into the meat at least one hour prior to cooking, or overnight.

Heat the Steam Oven in the Combination Convection Steam mode to  250°F/120°C

Place the ribs on a solid oven pan or a shallow, rimmed baking pan.  Place in the oven and set the timer for 1 hour and 45 minutes. (see Note).

When the timer elapses, check the meat to determine how tender it is.  If the meat is very tender, it can be removed and set aside, or you can continue cooking for another 15 - 20 minutes.

To finish the ribs, pour the accumulated pan juices into a small bowl, skim the fat, and add the pan juices to the barbeque sauce.  Heat the Convection oven in Convection Roast or Convection Bake mode at 425°F (220 °C). Place the ribs on a foil-lined pan and brush them with the barbeque sauce. Place the pan in the oven and cook for approximately 6 minutes, or until the glaze begins to caramelize.

Remove the ribs from the oven, set aside to rest for 8 - 10 minutes before slicing into segments for serving.

Note: For steam ovens with a tank, check the water reservoir after 1 hour to make sure there is sufficient water for the remainder of the cooking time.

To prepare the barbeque sauce, combine all the ingredients in a small saucepan and simmer for 10 minutes, or until thickened.