Friends joke with me about making ribs in the oven as they are firm believers that smoked ribs are the only way to achieve perfection – I have shown them the error in their logic and they do not laugh when they try the ribs and taste the deliciousness. Cooking them in the oven at a low heat for a longer amount of time is the key to tender ribs. I know, it is a test of patience!
I learned how to make ribs from my sister-in-law who made it look so easy – and confirmed that they are easy. The smell of ribs cooking is such a heavenly smell! I love making these ribs at home and now when we are craving ribs, there is no need to go out to a restaurant which saves money and time.
Some of our favorite side dishes to have with ribs are potato salad, cole slaw, macaroni and cheese, baked beans, and fries. Make the sides your family loves the most and you will have an incredible feast.
Enjoy!
INGREDIENTS
1 rack baby back ribs – membrane removed
Dry Rub Mixture
2 Tbsp. paprika
1 Tbsp. black pepper
3 Tbsp. brown sugar
2 tsp. coarse salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. dry mustard
BBQ Sauce
1/2 cup brown sugar BBQ sauce – whichever is your favorite brand
2-3 Tbsp. honey
Parsley
DIRECTIONS
Preheat to 300°F
Line a large baking sheet with heavy-duty aluminum foil.
In a small mixing bowl, all the dry ingredients. Whisk until well mixed.
Generously season the ribs with the mixed spices. Rub the spice mixture into the ribs.
Arrange the ribs on the pan, meat side up, and cover the pan tightly with aluminum foil
Place the baking sheet inside the preheated oven and bake for 2 ½ – 3 ½ hours. Check the ribs after 2 hours to see how they are progressing. Be careful when pulling back the aluminum foil because the steam can badly burn you.
The ribs will be done when the meat is cooked through, tender, and the meat begins to fall off the bone.
Remove the ribs from the oven and carefully remove the foil. Turn the oven to the broil setting.
In a small mixing bowl, add the honey and BBQ sauce. Stir until well mixed, then brush it all over the ribs.
Put the ribs back in the oven and broil for 3 to 5 minutes or until the sauce has thickened and caramelized to your liking.
Keep a close eye on the ribs while they are under the broiler. The BBQ sauce will burn if left under the broiler too long.
Remove from the oven and brush them with more BBQ sauce.
Let rest for 15 minutes then sprinkle parsley on top.
Serve and enjoy!
NOTES
• BBQ SAUCE: You can use your favorite sauce if you do not care for the brown sugar type. Also, if you make your own BBQ sauce use it!
• TYPES OF RIBS: This recipe calls for baby back ribs, but you can use other types as well – country style, St. Louis style, and spareribs work well.
• It is important to remove the thin membrane covering the rack. Removing it will make the ribs more tender and the meat will fall off the bone. If left on, the membrane will also make the ribs chewier.
• Make sure you seal the aluminum foil over the ribs.
• The ribs may be at the appropriate temperature but remember, they are not truly done until the meat is very tender.
• STORING: Transfer ribs to an airtight container and store in the refrigerator for up to 3 days.
• FREEZING: Wrap the ribs in foil or freezer paper and place in an airtight container. Freeze for up to 3 months. Thaw in the refrigerator, and then reheat.
• REHEAT: Wrap the ribs in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have leftover sauce, warm it and slather over the ribs before serving.