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These oven-baked ribs come out incredibly tender and flavorful thanks to slow baking at a low temperature. The method ensures the meat falls off the bone, and finishing them with a sweet and spicy barbecue sauce adds the perfect glaze. This recipe has become a reliable go-to whenever I crave that comforting, smoky rib experience without firing up the grill.
I first tried this recipe on a chilly fall evening and was hooked when the ribs fell apart with the slightest touch. Family and friends have asked me to make it many times since.
Ingredients
- Two to two and a half pounds baby back pork ribs: choose racks with a good meat-to-bone ratio for the best results
- One tablespoon olive oil: adds richness and helps soften the onions for the sauce
- Quarter cup finely diced onion: brings sweetness and depth to the BBQ sauce
- Half teaspoon ground cumin: gives the sauce a warm, earthy note that complements the pork
- Half cup ketchup: use thick, natural ketchup without high-fructose corn syrup for best flavor and texture
- One tablespoon hot chili sauce like Sriracha: adds a gentle kick and complexity
- Two tablespoons light brown sugar: balances heat with sweetness, helping the sauce caramelize well
- One tablespoon apple cider vinegar: brightens the sauce and cuts through the richness
- Salt and ground pepper to taste: enhances all the other flavors
Step-by-Step Instructions
- Searing the Oven and Preparing Equipment:
- Preheat your oven to 275 degrees Fahrenheit which is about 135 degrees Celsius. Have ready a large roasting pan or a rimmed baking sheet along with heavy-duty aluminum foil, which will keep the ribs moist during the long bake.
- Cleaning and Seasoning the Ribs:
- Check if the ribs have a thin membrane on the back and remove it for tenderness using a knife and kitchen towel if needed. Generously season both sides of the ribs with salt and pepper to boost the natural pork flavor. You can apply any additional rubs if you like.
- Wrapping the Ribs Tight:
- Place the ribs meaty side down in the roasting pan. If they don’t fit, cut the rack in half. Cover tightly with aluminum foil making sure there are no gaps to prevent moisture loss. Cooking the ribs with the meat side down helps render fat drip down, basting the meat naturally.
- Slow Baking:
- Bake for between two and half to three and a half hours. Check them after two hours to assess tenderness—the meat should easily pull from the bones with little resistance. If needed, increase the temperature slightly if your oven runs cool.
- Making the BBQ Sauce:
- While the ribs cook, warm olive oil in a saucepan over medium heat. Sauté the diced onions until soft and translucent, about five to eight minutes. Stir in cumin and cook briefly before adding ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Cook the sauce for a few minutes while stirring, seasoning with salt.
- Saucing and Broiling:
- Remove ribs from the oven and take off the foil. Brush both sides generously with the barbecue sauce. Move a rack near the top of your oven and set to broil on high. Broil the ribs until the sauce caramelizes and bubbles, around three to four minutes. Watch carefully to prevent burning.
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Storage Tips
Stored in an airtight container, leftover ribs keep well refrigerated for up to four days. To freeze, tightly wrap ribs in foil or plastic wrap and place them in a freezer-safe container or bag. Thaw in the refrigerator overnight for best texture.
Ingredient Substitutions
If baby back ribs are unavailable, spare ribs or St. Louis-style ribs work with similar cooking times. You can swap brown sugar for honey or maple syrup in the sauce for a different natural sweetness. Adjust the hot sauce level based on your heat preference.
Serving Suggestions
Serve these ribs with classic coleslaw, cornbread, or roasted vegetables. A simple green salad with a tangy dressing balances the richness of the meat beautifully. For drinks, try a cold beer or a smoky iced tea to complement the BBQ flavors.
Cultural Context
Slow-cooked ribs have deep roots in Southern American cuisine where slow smoking and barbecue sauce are essential traditions. This oven version emulates that fall-off-the-bone tenderness without requiring special equipment, making the soulful flavors accessible to any home cook.
Recipe FAQs
- → How do you remove the membrane from baby back ribs?
Place the ribs meat-side down and slide a knife gently under the thin membrane. Use fingers or a towel to grip and pull it away from the bones for more tender results.
- → Why bake ribs wrapped in foil?
Wrapping ribs tightly in foil traps moisture and renders fat, which keeps the meat juicy and tender during slow baking.
- → Can I use different ribs for this method?
Yes, spare ribs, country-style, and St. Louis-style ribs work well with similar cooking times and techniques.
- → How do you know when ribs are fully cooked?
Ribs are done when meat easily pulls away from the bone, feels tender when pierced with a knife, and bends without resistance.
- → How is the barbecue sauce made?
The sauce combines sautéed onions with cumin, ketchup, chili sauce, brown sugar, and apple cider vinegar for a balanced sweet and spicy glaze.
- → What’s the purpose of broiling after baking?
Broiling caramelizes the barbecue sauce, creating a glossy, sticky finish that enhances flavor and texture.