Ribs cooked in the oven with the tastiest sticky barbecue sauce that has a kick of garlic and optional heat!
Oven-cooked, juicy, melt-in-your-mouth Fall-off-the-bone delicious barbecue ribs!
Add even more flavor by first coating them in an easy-to-make dry rub, then drizzling them with a seasoned barbecue sauce mixture that is so irresistible you won’t be able to stop at one! This is a plate of finger-licking-good ribs!
This recipe for pork barbecue ribs is unquestionably a household favorite. Nothing is more enjoyable than letting your oven handle the cooking while enjoying the amazing BBQ pork aromas that fill the entire house.
Many of our American readers will be enjoying a dish of sizzling hot sticky pork ribs on Father’s Day! Get set for some of the finest ribs you’ve ever had!
For a few years now, you have all enjoyed our slow-cooked ribs, but many of you have questioned how to prepare ribs in the oven. Have you prepared?
Ribs in the oven
Pork ribs can be prepared in the oven, in a slow cooker, or on the grill thanks to their versatility. Choose our slow cooker approach if you enjoy ribs that are tender and fall-off-the-bone tender.
However, if you enjoy ribs that are juicy, tender, crispy, and have edges that have caramelized, try making ribs in the oven!
How to take the skin or membrane off a baby’s Back Ribs?
When cooking ribs, this is a debatable and individual step. I used to eat ribs with the skin still on but started removing them around ten years ago on a chef’s recommendation.
Personally, I enjoy the chewiness of the membrane when it is still attached as well as how simple it is to consume ribs without it.
Follow your passion!
- Turn the ribs over so that the bone or rack side is up. Put a blunt knife under the membrane at the rack’s one end slowly.
- To remove the membrane from the bone, lift.
- Peel the membrane from the back of the ribs while holding onto it with a piece of paper towel.
- It ought should come off whole.
Oven Rib Cooking Techniques:
The simplest method for grilling ribs is not slow cooking!
- After preparing the ribs as described above, pat them dry with a paper towel.
- Use our dry rub combination to massage (recipe below). In order to get the juiciest, tender, and crispy outcomes, I like to sprinkle some olive oil over them.
- Put them in a baking pan with parchment paper. You can use parchment paper or foil.
- After a couple of hours of baking, cover with our homemade BBQ sauce combination. It can be distributed evenly over the tops using a brush or spoon.
- For crisp, browned edges, continue to broil (or grill) for an additional two to five minutes.
Only FOUR ingredients make up our marinade!
- Use a high-quality barbecue sauce for this dish. You can use either ordinary sauce or sauce with a smokey flavor. I favor ordinary, simple barbecue sauce.
- You won’t regret giving these ribs a big kick of garlic!
- Olive oil: When combined with barbecue sauce, a small amount of oil produces even crispier, caramelized results.
- Worcestershire sauce: it gives food an amazing flavor!
You can add chili or cayenne powder if you enjoy a little spice or heat in your life.
- 4 pounds (2 kg) baby back pork ribs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon cumin
- 1 teaspoon chili or Cayenne powder (optional)
- 2 tablespoons olive oil
- 2 cups (500ml) barbecue sauce
- 3 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 – 1 tablespoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- The oven should be heated to 350°F (180°C).
- The stiff membrane that covers the bony/underside of the ribs should be peeled off. Place on a foil-lined baking sheet or tray (or parchment paper).
- Combine the salt, pepper, cumin, garlic powder, onion powder, paprika, and chili or Cayenne. Oil and spice should be drizzled over the ribs. On all sides, cover the ribs with the seasoning. Bake for two hours with foil covering the tray.
- Mix the sauce ingredients during the final five minutes of cooking.
- After removing the foil from the ribs, sprinkle the barbecue sauce mixture over the top.
- Boost the oven’s heat to 460°F (240°C). Bake the ribs for an additional 10 minutes in the oven with the door open. The edges should be lightly charred and caramelized by switching the oven’s broil (or grill) setting to medium-high heat (about 3 minutes).
- Before slicing, let the meat rest for 10 minutes to allow the juices to recirculate.
Calories: 630kcal | Carbohydrates: 32g | Protein: 45g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 1776mg | Potassium: 951mg | Fiber: 1g | Sugar: 24g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 86mg | Iron: 2.9mg