Low and slow cooking make these oven-baked ribs fall -off-the-bone tender. Once baked, add your favorite sweet, spicy, and/or smoky barbecue sauce to the ribs. For the most tender ribs, be sure to 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 direction section below.
This recipe calls for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work. Cook time should be similar, but 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.
Ingredients:
2.5-5 pounds of ribs (The amount of spice is enough for about 5 pounds.)
Favorite BBQ sauce (I use Lillie's Q Smoky BBQ Sauce, Kinders Hickory Brown Sugar, or Stubbs Sticky Sweet BBQ Sauce.)
1/4 cup brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)
Directions:
How to remove membrane if it wasn't done for you:
Place the ribs meat-side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane. Then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a paper towel to take hold of it and pull.
1. Combine ingredients (brown sugar to cayenne) to make spice rub. Set aside. Heat oven to 275°.
2. Season both sides of the ribs with a generous amount of salt and pepper. Following, season the ribs with spice rub (both sides). Place the ribs, meat-side up, into a foil-lined, large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
3. 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. If your ribs are on the meatier side, they'll need to bake for 3-3 ½ hours. Smaller, less meaty ribs will take less time (2 ½ range). (Check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.)
4. To finish, remove the ribs from the oven, discard the aluminum foil on top, 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.)
For later:
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.
*Spice rub: www.heygrillhey.com
*Rib directions: www.inspiredtaste.net