Oven Roasted Ribs With Barbecue Sauce Recipes

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

OVEN-ROASTED RIBS WITH BARBECUE SAUCE

Steps:

• Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
• Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
• Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
• Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
• Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.

FOOLPROOF RIBS WITH BARBECUE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
• Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
• About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
• Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

OVEN PORK RIBS WITH BARBECUE SAUCE

Steps:

• Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
• Preheat oven to 160°C/320°F (all oven types).
• Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
• Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
• Line a new tray with foil then baking / parchment paper (you'll thank me later).
• Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
• Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
• Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
• Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 275 degrees F.
• Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
• For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.

BBQ RIBS IN THE OVEN

Steps:

• Heat oven to 350º F.
• Place ribs, meat sides up, in single layer on 2 foil-covered rimmed baking sheets sprayed with cooking spray. Sprinkle with Dry Rub; rub into meat. Cover.
• Bake 1 hour. Brush with about 1/4 of the barbecue sauce. Bake, uncovered, 1 hour or until ribs are tender, turning and brushing with remaining barbecue sauce every 15 min.

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 300 degrees.
• Arrange ribs in 9x13 baking dish and top with sliced onions.
• Whisk together BBQ sauce and Orange juice and pour sauce over ribs and onions.
• Cover dish tightly with heavy duty aluminum foil and bake for three hours.
• uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
• Remove ribs to a warm platter, cover and let stand for 15 minutes.
• Spoon fat off the sauce and serve with the ribs.
• Enjoy!

THE BEST OVEN ROASTED RIBS

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.

OVEN-BARBECUED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
• Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
• Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.

OVEN-BARBECUED SPARERIBS

Steps:

• Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, in a large saucepan, combine the remaining ingredients. Simmer, uncovered, for 20 minutes, stirring occasionally. Drain ribs; pour sauce over all. , Cover and bake for 30-40 minutes or until tender. Uncover; bake 30 minutes longer, basting several times with sauce.