Low & Slow Oven Baked Ribs - Super Simple!
Dec 22, · Cover the ribs with aluminum foil. Bake the ribs at a low temperature (F) for 3 to 4 hours or until they are tender. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. Sweet and Spicy Barbecue Sauce5/5(). Oct 17, · Cover the ribs with a sheet of parchment paper, then aluminum foil - tuck it around the edges of the baking sheet to create air tight seal. Place in the oven for 2 hours. After 2 hours unwrap the 5/5(19).
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! And they couldn't be easier, just throw them in the oven and you are good to go. Cholesterol Sodium Total Carbohydrate Protein Community Pick. Recipe by januarybride.
Louis style ribs too. Calories: Total Fat Dietary Fiber 0. Season your ribs with Dale's marinade, your favorite rib rub, grill what language do they speak in belgum, or simply salt and pepper. Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
Drain off the drippings. Flip the ribs over using two spatulas and an extra set of hands if you have them so the meat side is up. Be careful, as they may be so tender they fall apart. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional minutes.
Remove from oven and serve them up with a side of potato salad and some baked beans. Our Top 50 Recipes of Easy Oven Baked Ribs. Oven Baked Pork Ribs.
Secrets For Making Tender Ribs In The Oven
Cut the rib rack in half and place the ribs, meaty side up, in a 9x11 inch baking dish (or other appropriately sized dish). Pour the apple juice over the ribs and then season both sides with salt & pepper. .
I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!
Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9xinch baking pan; cover and refrigerate overnight. Preheat an oven to degrees F degrees C. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl.
Set aside. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.
Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11xinch baking sheet.
Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan.
You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.
Brush the thickened sauce over the ribs. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes. All Rights Reserved. Tender Pork Spare Ribs. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share. Tender Pork Spare Ribs thanksi'lleatithere. Tender Pork Spare Ribs Lefty edit. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review savina. Rating: 5 stars. This was really good, but I didnt use fajita seasoning when i made it, or sugar. Instead i let it cook in a bit of cola.
Read More. Thumb Up Helpful. Most helpful critical review Leese. Rating: 1 stars. So disappointed. I followed the recipe as written. Smelled fabulous when baking degrees 3 hrs. Took them out of the oven and unwrapped the foil in anticipation of tasting some fabulous ribs.
Instead all I had were tough,inedible pieces of meat. Lots of time and money wasted here. I do not know what I did that made these turn out this way. I have reviewed the recipe again to see what I forgot but cannot find anything. I will have to throw these away. We were really looking forward to our rib dinner, too. Many have obviously had great success with this recipe but I am not sure that I will give it another go in the future or not.
Well, that's the 'fun' of cooking and some you win and some you don't! Reviews: Most Helpful. This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. One final thing, don't omit the fajita season I used Fiesta brand , it helps to tenderize and lends lots of flavor.
I will definitely be making these again and I think I'll try some liquid smoke next time. I used the basic outline of this recipe and it is to die for, I used McCormicks Sweet and Spicy rub instead of fajita seasoning with the brown sugar, and bbq and mesquite grilling spices, and mojo crillo for the liquid, that was all, I used the juice at the end with 1 cup of BBQ sauce boiled and reduced before I broiled them, we werent even done with dinner before the kids asked when we were having them again.
I cant wait to try a brisket using this recipe as a guideline I finally did try it with the brisket, bake at for 5 hours, it melts in your mouth, my husband and kids have asked for the brisket and ribs again and again Read More. Joan Roberts Stamp. These ribs are to die for!!
I made them for Memorial Day weekend. My son told me he was only going to have "a couple" because he had another bbq to attend. He ended up eating a rack and a half and called his friend to say he would be late!
My husband couldn't stop eating them either. I made them exactly as written and I wouldn't change a thing! They were the most finger lickin', fall off the bone ribs I ever had. I loved them so much I went into my recipe box and threw out every other rib recipe I had in the house. I cooked down the liquid as stated and it made an incredible sauce. We were tasting it as it was cooking down and could barely leave it alone.
I highly recommend this recipe. It is absolutely fabulous. My only regret is I can't give it more than five stars. I'd give it ten if I could. Thanks so much for a fabulous recipe that my family will be enjoying for many years to come. I can't wait to make them again Seriously, try this recipe. You won't be sorry. I think the people who had problems weren't doing something right.
After they came out of the oven, I finished them off outside on the grill. I used Sam Adams summer ale for the beer but I think any light color ale would work. I wouldn't use Guinness or a dark beer. I didn't find low sodium fajita mix. I used Old el Paso regular and it was awesome!! I didn't notice any salty taste at all. Mmmmmmm, mmmmmm, GOOD!! This recipe was pretty easy to follow, especially when it was my first time making ribs and I had only 6 hours to cook it.
So my review might help those who want to make ribs but have less than 7 hours. I made it with three racks, and did not have time to refrigerate before cooking.