Yeah — 90 minutes is tight for traditional ribs, but we can absolutely get you tender, flavorful, “close enough to slow-cooked” ribs with a smarter approach.
We’re going to cheat the time without sacrificing your COAL + FORGE flavor.
🔥 Tonya’s Fix: 90-MINUTE OVEN RIBS (COAL + FORGE)
Fast. Sticky. Still hits hard.
🛒 YOU’LL NEED:
1 rack pork ribs (baby back preferred for faster cook)
1–2 tbsp COAL BBQ seasoning
1 tsp FORGE BBQ seasoning
1 tbsp brown sugar
1 tbsp oil or mustard
2–3 tbsp water (for steam assist)
Optional: BBQ sauce
👩🍳 WHAT TO DO:
1️⃣ CUT THE RACK (THIS IS THE TIME HACK)
Cut ribs into 2–3 rib sections
👉 More surface area = faster cook + more flavor
👉 This is the difference between 3 hours and 90 minutes
2️⃣ REMOVE MEMBRANE (STILL MATTERS)
Quick pull — takes 30 seconds
Still worth it
3️⃣ BINDER + SEASON HARD
Light coat oil/mustard
Heavy COAL
Light FORGE
Sprinkle brown sugar
Don’t be shy — shorter cook = needs stronger seasoning upfront
4️⃣ HIGH-HEAT FOIL COOK (THE ACCELERATOR)
Put ribs in foil with:
2–3 tbsp water (or apple juice if you’re feeling fancy)
Wrap tight
Bake at 325°F (165°C) for 60 minutes
👉 This steams + tenderizes fast
5️⃣ UNCOVER + BUILD THE CRUST
Remove from foil
Drain liquid
Optional:
Brush BBQ sauce
Light hit of FORGE
Back in oven at 425°F (220°C) for 20–25 minutes
👉 This is where you fake the “low & slow” finish
6️⃣ BROIL FINISH (DON’T WALK AWAY)
2–5 minutes under broiler
You want:
Sticky glaze
Charred edges
“These shouldn’t be this good this fast” look
7️⃣ REST (SHORT BUT IMPORTANT)
5 minutes
💡 TONYA TIP:
“If you’re in a rush… cut them smaller and season louder.” ❤️
⚠️ REAL TALK:
These won’t be competition ribs…
…but they’ll be:
Tender ✔
Juicy ✔
Flavor-packed ✔
Gone in 10 minutes ✔
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