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Oven-Baked Ribs

Oven-Baked Ribs

This Oven-Baked Ribs recipe is both easy and versatile: two of my favorite things! It’s gotten rave reviews from everyone that has tried it, and I hope if you try it you’ll come back and let me know what you think as well. This is another ebook recipe – my Grandma’s Southern Potato Salad dropped over the weekend – being moved over to the site, this time from my cookout ebook ‘Who Made The Potato Salad?‘ and most of that book will be directly here on deepfriedhoney.com before August is over.

ingredients for Oven-Baked Ribs

Oven-Baked Ribs Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Oven-Baked Ribs recipe:

  • Rack of ribs: I generally make these with pork ribs since that’s what my husband prefers. I’m personally not a big rib fan (too fatty) but I have made this recipe with beef ribs and it turned out wonderfully.
  • BBQ sauce: I make my own and I’m not sharing the recipe, sorry. I suggest Sweet Baby Ray’s if you don’t already have a favorite.
  • Smoky-Sweet Rib Rub: It’s smoky, it’s sweet, and there’s a bit of zip and tang in there too. It works beautifully with almost any BBQ sauce, whether mustard, vinegar, or tomato-based. It’s also great on things other than ribs. The amounts listed in the recipe will make almost a cup of rub, good for two racks of Oven-Baked Ribs.
Oven-Baked Ribs

How to Make Oven-Baked Ribs 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Oven-Baked Ribs recipe:

  • Prepare the ribs. Remove the membrane from the back of the ribs, if it’s still attached. This is easiest to do if you use a knife to loosen it from the narrowest end of the ribs and then use a paper towel to grip it. Pull the membrane up and back in a steady motion, holding it firmly.
  • Make the rub. Whisk together your rib rub – or combine it in a spice grinder or blender – and season the ribs all over – even the edges – liberally. Rub and pat it into the meat as you go, make sure it’s heavily and evenly coated. Unless you’re making two racks of Oven-Baked Ribs you’ll have a decent amount left over.
  • Wrap ’em up. Preheat your oven to 275°F and place a rack at the bottom. Tear off a long piece of foil, and center your ribs on it*. Fold up the foil on the sides, to enclose the ribs’ long sides tightly and flatten them against the edges of the ribs, pressing them in and up to make “walls”, then press those down onto the ribs. It’s OK if there is space between them. Next, gather the ends of the foil together and fold them tightly over the top of the ribs. If any rib meat is exposed in the spaces use another piece of foil to cover. Make sure all of the foil is wrapped very tightly (but don’t tear it). 
  • Bake them. Place the wrapped ribs meaty-side down on a foil-lined baking sheet (it will leak so unless you want to ruin your baking sheet or oven, don’t skip this) and bake on the bottom rack of the oven for 3 1/2 to 4 hours. When the ribs are done – the pouch(es) will probably be leaking and you’ll smell the ribs -remove them from the oven and carefully unwrap. If you’re going to debone them it’s easiest to do this now. You should be able to twist the bones and slip them right out or pull them up through the thin layer of fat. If you can’t – and you want them “fall off-the-bone-tender” – they need to cook longer. Wrap them back up and cook for an additional 45 minutes. 
  • FINISH THEM. When you’re happy with the ribs, set the oven to broil and brush them liberally with the BBQ sauce, focusing on the meaty side. Place the ribs in the oven to broil for 3-4 minutes. Watch it closely and don’t let the sauce burn! Remove and serve hot. Dassit! 

What To Serve With Oven-Baked Ribs 

Looking for side options to serve along with these juicy, melt-in-your-mouth bad boys? Check out these recipes:

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Oven-Baked Ribs


  • Author: María
  • Total Time: 4 hours 20 minutes
  • Yield: 4 1x

Description

Smothered in a flavorful rub, then cooked low and slow. 


Ingredients

Scale

Sweet-Smoky Rib Rub:

  • 1/2 C dark brown sugar, packed
  • 4 tbsp smoked paprika
  • 2 1/2 tbsp ancho chili powder
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp kosher salt, to taste
  • 2 tsp cracked black pepper
  • 2 tsp dry mustard
  • 1 tsp cayenne pepper
  • 1 tsp cumin

Oven-Baked Ribs:

  • 34 lb rack of ribs
  • 2 C BBQ sauce
  • 1/4 C Smoky-Sweet Rib Rub, to taste

Instructions

  1. Remove the membrane from the back of the ribs, if it’s still attached. This is easiest to do if you use a knife to loosen it from the narrowest end of the ribs and then use a paper towel to grip it. Pull the membrane up and back in a steady motion, holding it firmly.
  2. Whisk together your rib rub – or combine it in a spice grinder or blender – and season the ribs all over – even the edges – liberally. Rub and pat it into the meat as you go, make sure it’s heavily and evenly coated. 
  3. Preheat your oven to 275°F and place a rack at the bottom. Tear off a long piece of foil, and center your ribs on it*. Fold up the foil on the sides, to enclose the ribs’ long sides tightly and flatten them against the edges of the ribs, pressing them in and up to make “walls”, then press those down onto the ribs. It’s OK if there is space between them.
  4. Next, gather the ends of the foil together and fold them tightly over the top of the ribs. If any rib meat is exposed in the spaces use another piece of foil to cover. Make sure all of the foil is wrapped very tightly (but don’t tear it). 
  5. Place the wrapped ribs meaty-side down on a foil-lined baking sheet (it will leak so unless you want to ruin your baking sheet or oven, don’t skip this) and bake on the bottom rack of the oven for 3 1/2 to 4 hours.
  6. When the ribs are done – the pouch(es) will probably be leaking and you’ll smell the ribs -remove them from the oven and carefully unwrap. If you’re going to debone them it’s easiest to do this now. You should be able to twist the bones and slip them right out or pull them up through the thin layer of fat. If you can’t – and you want them “fall off-the-bone-tender” – they need to cook longer. Wrap them back up and cook for an additional 45 minutes. 
  7. When you’re happy with the ribs, set the oven to broil and brush them liberally with the BBQ sauce, focusing on the meaty side. Place the ribs in the oven to broil for 3-4 minutes. Watch it closely and don’t let the sauce burn! Remove and serve hot. Dassit! 

Notes

  • For easier handling, you can cut the rack of ribs in half, and make two separate foil pouches.
  • Prep Time: 20
  • Cook Time: 4 hours
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