EASY FALL OFF THE BONE OVEN-BAKED RIBS
Provided by: Adam and Joanne Gallagher
Total time: 3 hours 15 minutes
Prep time: 15 minutes
Cook time: 3 hours 0 minutes
Yield: Makes 4 Servings
|2 to 2 1/2 pounds baby back pork ribs|
|Salt and black pepper|
|1 tablespoon olive oil|
|1/4 cup finely diced onion|
|1/2 teaspoon ground cumin|
|1/2 cup ketchup, try our homemade ketchup recipe|
|1 tablespoon hot chili sauce (suggestion Sriracha)|
|2 tablespoons light brown sugar|
|1 tablespoon apple cider vinegar|
|Salt and ground pepper, to taste|
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season 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).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ 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.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: 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.)
- Store 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.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
ServingSize 1/2 rack, Calories 433, ProteinContent 26 g, CarbohydrateContent 13 g, FiberContent 0 g, SugarContent 11 g, FatContent 30 g, SaturatedFatContent 10 g, CholesterolContent 107 mg, SodiumContent 694 mg
BBQ OVEN-BAKED RIBS
Provided by: DELISH.COM
Categories: gluten-free,nut-free,feed a crowd,baking,dinner,meat
Total time: 2 hours 20 minutes
Prep time: 15 minutes
Cook time: 0S
Yield: 4 servings
|2 lb. baby back ribs|
|1/2 c. packed brown sugar|
|2 tsp. kosher salt|
|1 tbsp. garlic powder|
|1/2 tsp. freshly ground black pepper|
|1/2 tsp. paprika|
|1/2 tsp. ground mustard|
|1/4 tsp. cayenne|
|1 1/2 c. ketchup|
|1 c. packed brown sugar|
|1/2 c. water|
|1/4 c. apple cider vinegar|
|1 tbsp. Worcestershire sauce|
|1 tbsp. molasses|
|1 tsp. kosher salt|
|1/2 tsp. garlic powder|
|1/2 tsp. onion powder|
|1/4 tsp. ground mustard|
|1/4 tsp. paprika|
- Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
- In a small bowl stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne. Rub mixture all over ribs and place on prepared baking sheet. Cover with foil and bake until very tender, 2 hours.
- Meanwhile make barbecue sauce: In a medium saucepan over medium heat, combine all sauce ingredients together. Bring to a boil, then reduce heat and let simmer, stirring occasionally, until thickened, 1 hour.
- Turn oven to broil. Remove foil from ribs and brush both sides with barbecue sauce. Broil until sauce just starts to caramelize, 2 to 4 minutes.
OVEN-BAKED BABY BACK RIBS RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Pork Baby Back Ribs
Total time: 3 hours 20 minutes
Prep time: 15 minutes
Cook time: 2 hours 50 minutes
Yield: 4 servings
|½ cup ancho chile powder|
|¼ cup white sugar|
|¼ cup brown sugar|
|¼ cup salt|
|2 tablespoons freshly ground black pepper|
|1 tablespoon ground cumin|
|1 teaspoon dry mustard|
|1 teaspoon ground cayenne pepper|
|½ teaspoon ground dried chipotle pepper|
|1 rack baby back pork ribs|
|1 cup barbeque sauce|
- Preheat the oven to 250 degrees F (120 degrees C).
- Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
- Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife.
- Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
- With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
- Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
- Increase oven temperature to 350 degrees F (175 degrees C).
- Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
- Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
- Cut rack into individual rib segments and serve with more barbeque sauce.
Calories 488.4 calories, CarbohydrateContent 51.8 g, CholesterolContent 87.6 mg, FatContent 22.9 g, FiberContent 1.5 g, ProteinContent 18.9 g, SaturatedFatContent 8.2 g, SodiumContent 782.3 mg, SugarContent 42.2 g