Best Oven Baked Ribs Ever Recipes

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BAKED BBQ BABY BACK RIBS



Baked BBQ Baby Back Ribs image

If you're in the mood for a little virtual trip into summer, give this technique a try. This works with literally any dry rub and barbecue sauce combo.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h20m

Yield 4

Number Of Ingredients 11

½ cup ancho chile powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground dried chipotle pepper
1 rack baby back pork ribs
1 cup barbeque sauce

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
  • Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
  • Generously apply coating of dry rub to all sides of rib rack.
  • With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
  • Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  • Increase oven temperature to 350 degrees F (175 degrees C).
  • Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
  • Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  • Cut rack into individual rib segments and serve with more barbeque sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 51.8 g, Cholesterol 87.6 mg, Fat 22.9 g, Fiber 1.5 g, Protein 18.9 g, SaturatedFat 8.2 g, Sodium 782.3 mg, Sugar 42.2 g

EASY FALL OFF THE BONE OVEN-BAKED RIBS



Easy Fall Off the Bone Oven-Baked Ribs image

Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 3h15m

Yield Makes 4 Servings

Number Of Ingredients 10

2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Steps:

  • Heat oven to 275° Fahrenheit (135C).
  • If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  • Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  • Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
  • While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  • Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  • Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  • Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
  • Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
  • To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg

BEST-EVER BARBECUED RIBS



Best-Ever Barbecued Ribs image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Bake     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Rib     Summer     Family Reunion     Grill     Chill     Grill/Barbecue     Advance Prep Required     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 8

2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
Low-salt chicken broth (optional)
1 1/2 cups store-bought or homemade barbecue sauce plus more

Steps:

  • Preheat oven to 350°F. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  • Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
  • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

BBQ OVEN ROAST PORK RIBS



BBQ Oven Roast Pork Ribs image

The St. Louis cut spare rib is a great meaty cut, but this recipe will work equally well with baby back ribs. If you want to offer a bit of variance to your guests, make the Sriracha-Hoisin rib glaze as well and serve up a sweeter rib (this one) and a spicier rib (the sriracha-hoisin) to please the crowd. Nutrition included calculations with the Bourbon BBQ sauce.

Provided by Diane

Categories     Main Course

Time 2h59m

Number Of Ingredients 13

3 pound rack St. Louis cut (preferably) Spare Ribs ( , rinsed and patted dry)
1 Tablespoon Kosher Salt
fresh cracked Black Pepper to taste
1 cup Apple Juice
1 cup BBQ sauce (, plus extra for serving (use your own or Bourbon BBQ Sauce below))
1/2 cup Apple Juice
1/2 cup Maple Syrup
1/4 cup Bourbon
1/4 cup Tomato Paste
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Worcestershire sauce (, (or soy sauce or fish sauce))
2 Tablespoons Brown Sugar
1 teaspoon Kosher Salt

Steps:

  • *This can be done ahead of time or while the ribs bake for the initial hour. Combine sauce ingredients in a saucepan (apple juice, maple syrup, bourbon, tomato paste, apple cider vinegar, Worcestershire sauce, brown sugar, and salt). On medium-high heat, bring to a simmer then cook for 10 minutes, stirring occasionally. Set aside until ready to sauce ribs.
  • Preheat oven to 350°F (175°C). If needed, remove the silver skin from the bone side of the ribs (some butchers will have this already removed for you.) See write up above recipe for photo instruction.
  • Cut the rib rack in half and place the ribs, meaty side up, in a 9x11 inch baking dish (or other appropriately sized dish). Pour the apple juice over the ribs and then season both sides with salt & pepper. Cover with aluminum foil.
  • Bake for 2 hours. Remove from oven, remove foil, and brush both sides of the ribs with sauce.
  • Return to oven uncovered. Bake for another 30-45 minutes.
  • Remove ribs from oven. Brush the ribs a with a little more sauce, slice & serve (for a little extra crust follow next step before slicing).
  • Optional for a little extra crust - Heat oven to broil and place oven rack about 6 inches (15cm) down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed. Slice & serve.

Nutrition Facts : Calories 591 kcal, Carbohydrate 32 g, Protein 25 g, Fat 37 g, SaturatedFat 12 g, Cholesterol 127 mg, Sodium 1799 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

THE BEST OVEN ROASTED RIBS



The Best Oven Roasted Ribs image

This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.

Provided by taylortwo

Categories     Pork

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 tablespoons light brown sugar or 6 tablespoons dark brown sugar
6 tablespoons paprika
3 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 teaspoons salt, plus some for seasoning
9 tablespoons Dijon mustard or 9 tablespoons yellow mustard
2 teaspoons liquid smoke (optional)
3 pork sparerib racks (remove thin membrane on back of bones with paper towel) or 4 baby back rib racks (remove thin membrane on back of bones with paper towel)
your favorite barbecue sauce

Steps:

  • Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
  • Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
  • Mix mustard and liquid smoke in another bowl.
  • Lay ribs directly on removed oven rack and lightly sprinkle with salt.
  • Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
  • Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
  • Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
  • Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
  • If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
  • Transfer ribs to foil lined pan meat side up.
  • Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
  • Let stand for 5-10 minutes before serving.

BEST BARBECUE RIBS EVER



Best Barbecue Ribs Ever image

Provided by Katie Lee Biegel

Time 3h35m

Yield 6 servings

Number Of Ingredients 11

1/4 cup brown sugar
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 racks baby back ribs
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 cup barbecue sauce

Steps:

  • Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
  • Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  • Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

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