Get ready to transform your kitchen into a BBQ paradise with the most incredible, fall-off-the-bone ribs you've ever tasted! These oven-baked BBQ ribs are the secret weapon that will make you the hero of every family gathering and backyard cookout. With a perfect blend of spices and a foolproof cooking technique, you'll create ribs so tender and flavorful that your guests will be begging for your recipe. Forget complicated grilling methods - this simple, foolproof approach guarantees restaurant-quality ribs right from your home oven!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork ribs
- BBQ sauce
- Brown sugar
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
Instructions
- Remove pork ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Preheat oven to 275°F (135°C), ensuring rack is positioned in the middle of the oven.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Pat ribs dry with paper towels to remove excess moisture.
- Remove membrane from back of ribs by sliding a knife under the thin skin and peeling it off completely.
- Generously coat both sides of ribs with dry rub, massaging spices into the meat thoroughly.
- Wrap ribs tightly in aluminum foil, creating a sealed packet to lock in moisture.
- Place foil-wrapped ribs on a baking sheet and bake in preheated oven for
- 5 hours.
- Remove ribs from oven, carefully open foil packet, and brush generously with BBQ sauce.
- Increase oven temperature to 350°F (175°C).
- Return unwrapped ribs to oven and bake for additional 30 minutes, basting with BBQ sauce every 10 minutes.
- Remove from oven when ribs are deeply caramelized and meat is tender enough to easily pull away from bones.
- Let ribs rest for 10-15 minutes before cutting and serving to allow juices to redistribute.
- Slice ribs between bones and serve with extra BBQ sauce on the side.
Tips
- Always remove the membrane from the back of the ribs - this ensures maximum flavor absorption and tenderness.
- Let the ribs come to room temperature before cooking to ensure even heat distribution.
- Use heavy-duty aluminum foil to create a tight seal that locks in moisture during slow cooking.
- Don't rush the cooking process - low and slow is the key to incredibly tender ribs.
- Baste frequently during the final cooking stage to build up a delicious, caramelized BBQ glaze.
- Allow the ribs to rest after cooking to help the juices redistribute, ensuring maximum flavor and moisture.
- If you prefer extra saucy ribs, serve with additional BBQ sauce on the side for dipping.
- For best results, use a meat thermometer to ensure the internal temperature reaches at least 145°F for food safety.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
