You will adore my straightforward two-step method for cooking BBQ ribs in the oven: bake the ribs in the oven until they are fork-tender, then broil the sauce until it caramelizes. You have never tasted ribs baked in the oven better than these.
Tis the season. Snow shovels are being used in place of the grilling equipment, and the hammock is being exchanged for an oversized chair next to the fireplace. But that doesn’t mean you can’t still enjoy the fruits of grilling season inside. You can still enjoy mouthwatering BBQ pork ribs during the chilly winter months without rushing through the snow to your preferred smoker. You can make great BBQ ribs in the oven.
Check out this Best Oven Baked BBQ Ribs Recipe!
I adore them, and I also happen to have the best recipe for southern-style oven baked ribs that are simply to die for. Who doesn’t like soulful oven baked barbecue ribs? Although I still occasionally use my dry barbecue rub, I have recently been experimenting in the kitchen while hosting a few get-togethers, and hunny- I came up with an amazing wet rub! People go crazy every time I make ribs with this wet rub, as I mentioned on Instagram, and one time they actually asked me if I put “crack” in the wet rub because the ribs were so addicting! Although I can assure you that these ribs are free of crack, I must warn you that once you try them, YOU WILL BE ADDICTED TOO!
How to Bake Ribs in the Oven
When baking ribs, there are a few different strategies you can use. Some of these decisions are purely a matter of taste and what you’re in the mood for, but your baking time and temperature should be determined by what kind of ribs you’re making. High or low heat? Covered or uncovered? Dry rub, marinade, sauce—or all of the above? Finish them on the grill, under the broiler, or just feast on them right out of the oven?
Some baked rib recipes instruct you to cover the entire pan with foil or to tightly wrap the rib racks before placing them in the oven. Keeping the ribs covered for the majority or all of the baking period prevents moisture loss and gives you more leeway to adjust the baking time and temperature. In contrast to the beautifully charred ribs from a barbecue restaurant, the finished product of cooking the ribs covered can look pale and soggy. Broiling ribs before serving will give them that beloved crispy, flame-kissed finish by sizzling them for only a few minutes on each side.
How to Make Ribs Tender
For many home cooks, baking ribs can quickly end in disaster. Ribs by nature are tough pieces of meat. The best ribs only become that tender summer treat we crave to slather with delectable sauces after a lengthy, slow cooking process. The baby back ribs will be removed from the oven before they are actually done by inexperienced home cooks who notice that the meat has reached a safe serving temperature.
The ribs are not necessarily finished cooking even though they have reached the proper temperature, unlike many other types of meat. Instead, they must cook the meat longer to allow the collagen (connective tissue) to break down and produce a much more tender cut.
The phrase “fall of the bone” is still used to describe subpar barbecue ribs. ” You do not want “Fall off the bone” ribs. These are overcooked and have a mushy texture, making them more like the work of an amateur crock-pot cook than an expert pit-master.