321 Ribs

Oven, slow cooker or on the barbecue; pork ribs are so versatile they can be cooked either way. If you love soft, fall-off-the-bone ribs, then go for our slow cooker method. But, if you love juicy, tender and crispy ribs with caramelised edges, then this oven ribs method is for you!

Easy Honey Garlic Pork Chops

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)

Pork Roast With Crackle

Oven Barbecue RibsOven Barbecue Ribs slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat! Juicy, tender and melt-in-your-mouth ribs are so easy to make! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won't stop at one! PRINT SAVE go to your favoritesPrep: 10 minutes minsCook: 2 hours hrs 15 minutes minsTotal: 2 hours hrs 25 minutes minsServes: 4 - 6 peopleIngredientsRIBS:4 pounds (2 kg) baby back pork ribs2 teaspoons garlic powder1 teaspoon onion powder2 teaspoons paprika2 teaspoons salt1 teaspoon cracked black pepper1/2 teaspoon cumin1 teaspoon chili or Cayenne powder (optional)2 tablespoons olive oilSAUCE:2 cups (500ml) barbecue sauce3 tablespoons minced garlic2 tablespoons olive oil1 tablespoon Worcestershire sauce1/2 - 1 tablespoon cayenne pepper (optional for heat)1 teaspoon saltInstructionsPreheat oven to 350F (180C).Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper). Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.During the last 5 minutes of cook time, mix together sauce ingredients.Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.Increase oven temperature to 460F (240C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).Rest for 10 minutes to allow the juices to recirculate back into the meat before slicing.Enjoy!NutritionCalories: 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

321 Ribs

Download Zip 🔥 https://urlgoal.com/2y3HS2 🔥

Made these tonight .. the recipe was PERFECT!! I did add 3 tablespoons of brown sugar to the rub to give it some sweetness and it was fabulous!! So tender, the meat fell off the bones! Will definitely cook our ribs this way again!

I am about to try this baby ribs recipe and need some advice on the barbeque sauce. What sauce did you use as the base to later make it your own? I found many of them too sweet.

Thank you in advance for the brand / name recommendation.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275 F oven for two to three hours. It is this simple method that guarantees tender ribs! We use the same method when making these Asian-inspired ribs with a hoisin glaze.

We use a similar sauce when making these barbecue chicken wings. You can also season the ribs with your favorite BBQ rub. We keep our ribs simple in the video and only use salt and pepper, but you can always add more flavor with a spice rub.

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.

3Season 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).

5Bake until the meat falls easily from the bones, 2 to 3 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. You can tell the ribs are done by piercing them with a sharp knife. You should have little to no resistance. You can also gently bend the ribs to see if the meat looks like it will pull away from the bone.

2Optional: 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.)

1Store 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.

ReplyCARL PETERSENDecember 17, 2023, 12:13 pmI find the following helpful in obtaining the most tender spareribs: Starting with room temperature meat helps a bit, but I par-boil the cut up racks in a large covered skillet with a cup of water (or marinade) for 15-20 minutes before baking. Next comes the rub and bake as in the recipe. Perfect results every time.

ReplyBarb PashongDecember 1, 2023, 10:50 amI made this last night, wow! Best way to make your ribs. The bones fall right out, which I love. No mess and you get every piece of meat! Thank you for sharing such a wonderful recipe!

ReplyAlonsoDecember 24, 2023, 4:22 pmThis is almost the same way I cook ribs with the exception of aluminum foil. I use a turkey bag, it keeps the flavorful juices that can be used to moist the ribs if needed. Baking three racks right now for Christmas Eve dinner.

Start with a 2-1/2lb slab of ribs. Look for ribs that have some fat on top as it will add flavor and juiciness to the meat. Peel off/remove silver skin from the ribs if present then trim any large pieces of fat off if desired.

This is one of those recipes I had to make immediately! As a result, we had a regular DALS traffic jam in our kitchen today with these and our second attempt at challah both needing the oven at the same time. All turned out delicious- the kids ate short ribs with broccoli and rice, we ate ours with a squirt of Korean hot sauce and a side of kimchi. Will so be making this again and again. Thank you!

I cooked these yesterday (with the ginger), put the pot in the fridge overnight, and lifted off the fat this morning. Reheated them for Sunday dinner with the grandparents, aunts and uncles and they were a hit with all ages. Definitely prefer the boneless short ribs.

Jenny, I love that you made a version of Korean short ribs! Korean food is so fantastic and needs to be explored more and more. . Please let me know if you will be making more Korean food or Asian foods. . Love your book and blog!

I made these using an electric pressure cooker and they were divine!

About 1 hour for the short ribs and 45 minutes for the pork ribs, but I had to reduce the sauce on the stove top before coating the ribs. ?

One of my favorite Asian cuisines I got to try was Korean food, specifically a short rib dish called Galbi Jjim.

Galbi Jjim is a traditional Korean dish known for its savory and sweet flavors, featuring braised short ribs, my favorite food! The dish is made by marinating beef short ribs in a flavorful mixture and then slow-cooking or braising them until they become tender and melt in your mouth. The marinade typically includes ingredients such as soy sauce, sugar, sesame oil, garlic, ginger, and often includes Korean pear for sweetness.

The cool think about this method is that the onions help to flavor the ribs but they also hold the ribs up off the bottom of the pan and let's that crust set instead of them sitting down in the juice.

Note: you can flip the ribs over and season the other side now or you can wait and season them after placing the ribs on top of the onions and garlic in the next step. Doesn't matter when.. as long as you do it.

Note: After a few hours the onions and garlic will cook down and create a lot of liquid in the pan, you may want to remove the ribs from the pan at that point and just lay them directly on the smoker grate. If you want to wrap the ribs in foil for a couple of hours, you can certainly do that as well after about 2.5 to 3 hours.

Checking the temperature of pork ribs is difficult to do unless you have a thermometer like the Thermapen that has a very small diameter probe that will fit between the bones and give you an accurate measurement.

If you want the ribs to be more tender, consider removing the ribs from the pan after about 2.5 hours and wrapping them in foil for 1.5 to 2 hours. Afterwards, remove the foil and lay them on the smoker grate for 45-60 minutes unwrapped to firm up a little. This is also a great time to add some of my original barbecue sauce if you like sticky ribs.

I am getting ready to make these tomorrow, mouth watering thinking about it, however I am also wondering what you do with the vegtables after it is done. Are they good enough to eat or is the intention to discard when done and only used to flavor the ribs.

Thank you Jeff for your recipes, we have used several and enjoyed each. We have BBQ ribs using Dr Pepper soda for many years. It has a unique almost woody taste. You may want to try it in place of cola. This being Memorial weekend, what better time than to smoke some ribs and try out your recipe.