EASY OVEN BAKED RIBS
When I can keep hubby from charring (burning) some ribs on the grill, I make them in the oven. These are so moist and tender, you will probably never want to grill them again. I've used many types of ribs... Baby Backs, Spare Ribs (St. Louis), or Country Style (which are not really "ribs" as they are cut from the Shoulder). My favorite rub to use is Recipe #510906 and hubby loves my Recipe #510968 on them, but use whatever your family favs are of both. If you decide to use either of my rub or sauce recipes, please feel free to add a review to those recipes, as well. This recipe is just basically a technique to baking ribs indoors. I hope you enjoy these easy, no fuss ribs. *Note: Ribs, Rub & Sauce measurements are only estimates... I just buy them, rub them, sauce them and eat them! :)
Provided by rosie316
Categories Pork
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pre-heat oven to 250* F.
- Season all sides of the ribs with your favorite rub.
- Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
- Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
- Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
- Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
- Enjoy!
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
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.
BAKED BBQ BABY BACK RIBS
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
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
OVEN-ROASTED BABY BACK RIBS
My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.
Nutrition Facts :
THE BEST OVEN BAKED (FOIL-WRAPPED) BABY BACK RIBS
Tender, tasty and juicy these ribs are always requested by my family.
Provided by Jennifer Morrisey
Time 2h55m
Number Of Ingredients 19
Steps:
- A day before, in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke, and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt, and pepper.
- Reduce heat to low, and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. A sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
- Preheat oven to 300 degrees F.
- Pat ribs dry with a paper towel and remove the membrane that covers the bony side of the ribs.
- Apply Bar-B-Que Creole Seasoning Blend Recipe rub to ribs on all sides.
- Lay ribs, bone side down on a long sheet of foil.
- Lay another layer of foil on top of ribs and roll and crimp edges tightly, rolling the edges facing up to seal.
- Place on baking sheet and bake for 2-2 1/2 hours or until meat has started to shrink away from the ends of the bone.
- Remove from oven.
- To finish ribs under the broiler, set oven to broil and place the ribs bone side up, on a broiling rack, brush with barbeque sauce and place, uncovered, under the broiler for about 5 minutes until the sauce is bubbly and cooked on, watch carefully, so they don't burn. Turn the ribs over and repeat on the meaty side. Remove the ribs from the broiling pan and let rest 5 minutes before slicing.
OVEN-ROASTED LAMB RIBS
Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.
Provided by Nice Try
Categories Meat and Poultry Recipes Lamb
Time 14h10m
Yield 4
Number Of Ingredients 17
Steps:
- Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
- Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
- Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
- Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
- Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.
Nutrition Facts : Calories 818.9 calories, Carbohydrate 33 g, Cholesterol 190.3 mg, Fat 56.1 g, Fiber 5.5 g, Protein 46.9 g, SaturatedFat 23.3 g, Sodium 2087.7 mg, Sugar 16.3 g
OVEN-BAKED RIBS
How to bake baby back ribs in the oven.
Provided by KitchenRatings.com
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat the oven to your desired temperature, using the chart above.
- Combine all of the seasoning ingredients in a small bowl and coat the ribs in the seasoning, massaging the spices into the meat on all sides.
- Plae the ribs, onions and garlic on a large piece of alumium foil and wrap and seal closed. Place on a baking sheet and roast according to the chart above.
- Unwrap the meat, let it rest for 5-10 minutes, slice the ribs and serve.
BAKED BABY BACK RIBS
Even a barbeque purist cannot scoff at these foil-wrapped, baked and glazed baby back ribs. They're satisfyingly sweet, savory, smoky and flavorful. The meat falls off the bones! Baking in foil also reduces the amount of clean up. You'll be busy enjoying these ribs -- who has time for dishes?
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
- Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
- In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
- Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
- Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
- While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
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
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
CONVECTION OVEN BABY BACK RIBS
Steps:
- Step 1: Season Your Ribs Peel the tough sheet of membrane from the back or concave side of the ribs, and discard it. Rub the ribs with your favorite dry spice rub or wet seasoning paste, then cover them with plastic film wrap and refrigerate them. The spices need at least four hours to begin flavoring the meat, though up to 24 hours is better. Step 2: Prep Your Dish Heat the oven to 325 degrees Fahrenheit and turn on the convection feature. Line a sheet pan with aluminum foil or parchment paper to speed cleanup and then arrange the racks of ribs evenly on the sheet. Step 3: Bake and Baste Slide the sheet of ribs into your oven and bake them for 2 to 2 1/2 hours, or until the bones move freely when you grasp one and rotate it. Baste the ribs periodically during the second hour of cooking or brush on a glaze when they're fully cooked and increase the oven temperature to 500 degrees Fahrenheit for five to eight minutes to caramelize the sauce. Step 4: Remove and Serve Remove the ribs from your oven and cut the racks into smaller serving portions or individual ribs. Serve hot. https://www.livestrong.com/article/547590-how-to-bake-pork-ribs-in-a-convection-oven/
Nutrition Facts : Calories 2867 calories, Fat 247.57488 g, Carbohydrate 0 g, Cholesterol 644.112 mg, Fiber 0 g, Protein 147.51072 g, SaturatedFat 102.42288 g, ServingSize 1 1 (907g), Sodium 498.96 mg, Sugar 0 g, TransFat 30.02832 g
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