Low Slow Oven Baked Ribs Super Simple Recipes

EASY FALL OFF THE BONE OVEN-BAKED RIBS

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.

OVEN ROASTED LOW AND SLOW BBQ RIBS

Steps:

• 1.rinse the ribs and pat dry.*optional step* - Remove the silver skin. 2. Cut ribs into 2 - 3 rib portions3. Mix together all the seasonings and sprinkle on top, bottom and sides of the rib portions. 4. Place into a bag or container and marinate 6 - 8 hours, or even overnight. 5. Preheat oven to 250F6. Wrap the rib portions in foil and place in the oven. 7. Roast for 2.5 - 3 hours. 8. Remove from the oven when they've come to temperature and take the ribs out of the foil. 9. Place the ribs on a rack and brush with the bbq sauce. 10 Broil on both sides to produce some crispy char bits on the outside of the ribs. Enjoy!

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

Steps:

• Preheat oven to 225 degrees.
• Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
• Place ribs, meat side down, in baking dishes.
• Cover the baking dishes with aluminum foil and place in the oven.
• If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
• Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
• Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
• Remove from oven and serve them up with a side of potato salad and some baked beans.

SLOW COOKED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking pan with aluminum foil and spray with cooking spray.
• Place ribs onto the prepared baking sheet. Season both sides with grill seasoning.
• Bake ribs in the preheated oven for 30 minutes; flip ribs over and bake an additional 15 minutes. Cut ribs apart and place into a slow cooker.
• Mix ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and garlic in a bowl until thoroughly combined; pour sauce over ribs. Stir to coat. Cook ribs on Low until tender, 4 to 6 hours; stir occasionally.