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BBQ Ribs – Made In Your Oven!

February 10, 2011

We have been perfecting our oven-baked ribs for years.  Growing up, I remember a time where my Dad destroyed a batch of ribs on the bbq…they were burnt to a crisp and even the dog wouldn’t touch them (sorry, Dad)!  Anyone that knows me knows that I don’t eat meat if it is overcooked…I love my sushi, rare steak, and tender ribs!

There are some key tips for you to make tender, flavorful ribs at home…it’s really not that hard, you just have to be patient.  The type of ribs you use will most certainly make a difference…after working with both beef and pork, I prefer pork but that’s just personal preference.  Baby back ribs are the most tender on their own and require a little less TLC , but with this method, you can make tender, lip-smacking spareribs, too!

Oven-Cooked Ribs Method

  • Your choice of Ribs
  • Dry Rub
  • Liquid: Wine, Broth or Water
  • Sauce

This first step is crucial…you MUST remove the membrane that covers the bone side – I’ve seen several recipes that suggest making a cut at the membrane and I don’t think it’s enough.  If you don’t remove the membrane, the ribs are difficult to cut apart and make you feel like an animal gnawing on a bone.  If you’re not sure how to do it, check out these step by step instructions: Skin ‘n’ Trim If you’re lucky, you purchased ribs that already had the membrane removed.

A dry rub will add dimension to your ribs and impart flavor throughout the meat.  I’ve used a variety of rubs, some store-bought and even some that were for other things…recently I used some leftover spiced pork rub that is fantastic on it’s own, but partners well with a sweet bbq sauce.  Brush some oil on the meat side of your ribs, then add your dry rub.

The whole point of this is making tender ribs, right?  Well, slow cooking is the way to go…but that’s not all.  The oven dries meat out, so we’ve got to add back in some moisture.  If you have a roasting pan, you’re all set.  If not, it’s time to take a look at what you have on hand and get creative…you need a pan that is about 2 inches deep and you need a rack to rest the ribs on, preventing the ribs from laying in the liquid.  Pour in your liquid ingredients below the ribs – I use whatever broth and wine I have on hand.  Bake at 250 for 2 1/2 to 3 hours, longer for larger ribs.  You want your ribs to be nearly done with an internal temperature close to 160 degrees.

Turn the oven up to 375 degrees and slather your ribs with your choice of sauce.  Cook for 30 minutes, removing every 10 minutes to add more sauce.  Your ribs should  have an internal temp of 180 degrees and when you pick them up with tongs, wiggle them a bit and they should bend and start to break apart.  Turn off your oven, crack the door, and let your ribs rest for at least 15 minutes.

Now you can enjoy BBQ ribs all year long!

PREP: 15 minutes  COOK: 2 1/2 – 3 1/2 hours


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