Oven Baked Ribs
These melt-in-your-mouth, oven-baked ribs are tender, juicy, and super easy to make. My wife, who is a rib connoisseur, said these were probably the best ribs she's ever had.
Ingredients
- 2-3 pounds baby back ribs (or side ribs)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the barbeque sauce
- 1 medium onion
- 1 cup ketchup
- ½ cup brown sugar (firmly packed)
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 275°F and set the rack in the middle position.
- If not done so already, remove the white membrane from the back side of the ribs (see notes). Season the ribs all over with salt and pepper. Wrap tightly in two layers of aluminum foil. Place meaty side up on a large baking sheet.
- Bake for around 3 hours until the meat is tender and fall apart. In the meantime, prepare the barbecue sauce.
- Blend all the barbecue sauce ingredients in a small food processor until the onion is as fine as possible. Transfer to a small sauce pan and simmer for 20 minutes until thickened.
- Remove the ribs from the oven. Set the oven to broil at 500°F and position the rack in the highest position. Remove the ribs from the foil and pat dry with paper towels. Brush both sides generously with barbecue sauce.
- Place meaty side up on a baking sheet lined with foil. Broil for 4-5 minutes until the sauce is caramelized. Enjoy!
Notes
Removing the membrane: Flip the ribs over so the bone side is facing up. You'll see a thin, shiny layer- this is the membrane, and it can make the ribs chewy if left on.
- Use a butter knife to gently loosen the membrane at one end of the rack.
- Once you can grab it, use a paper towel (for better grip) and slowly pull it off.
- It should come off in one piece. If it tears, just lift and peel off the rest.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!