Oven Baked Ribs | Sugar for Breakfast: Oven Baked Ribs

Tuesday, July 28, 2015

Oven Baked Ribs

I have been asked so many times on tips for making ribs.
After asking several people why they need help, I've learned a few things.
- People are intimated by a rack of ribs
- Afraid they won't be tender/fall-off-the-bone
- Don't know how to season them


There is no reason to be scared of making a rack of baby back or St Louis style ribs. 
None at all.
It is so simple! Rub. Marinate. Bake.
Really that is all there is to it.
The picture above is from right after I sliced the ribs apart.
Wait for it...
with a butter knife.


To make these fall-off-of-the-bone ribs all you need are a few staple ingredients and time. 
They come together quickly, bake up in a couple hours (low and slow) and you have a meaty meal that people will be impressed with!
Just be sure when you prep your rack of ribs you remove the membrane on the back of the ribs
There is no excuse for not removing it.
You have to do it. 
Just have to.


So whip out the roll of paper towels to have handy while munching these finger-lickin' good pork ribs!


Notice the bone just laying there.
The meat just pulls apart so easily.
I made these a while ago and my mouth is watering as I try to focus on typing up this post.
Like, really watering.
And now my stomach in growling.
I do believe we will be having these ribs again in a day or two.
Seriously.


I always prefer my Sweet Baby Ray's BBQ sauce, but you can use whatever you prefer. 
Or you can go all out and make up your own. 
My hubs prefers Cookies BBQ sauce, but when I'm cooking, he gets what I make :)
You can also kick up the spiciness of these by adding more or less of the cayenne and black pepper.
I tend to prefer spicy, so adjust accordingly. 
I already omitted how much pepper I really used in the recipe because many people don't like things as spicy as I do. 
But you won't lose any flavor either way. 
We always serve our ribs with sticky rice. (I guess that's the classic Asian food with the comforting American BBQ).
Corn-on-the-cob is always a good choice also. Just sayin'.

Try these other great pork recipes:
  • Apple Pork Roast {slow cooker}
  • Pulled Pork {dry-rubbed}

Oven Baked Ribs

by Sugar For Breakfast
Prep Time: 10 min
Cook Time: 2 hours
Ingredients (1 rack of ribs)
  • 1 rack of ribs (baby back or St Louis)
  • 1/3 cup brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoons black pepper
  • 2 teaspoons salt
  • BBQ Sauce
Instructions
Remove the membrane from the back of the rack of ribs.
Lay on a large piece of aluminum foil.
In a mixing bowl, combine all the dry ingredients together.
Press (massage those ribs) the rub onto the rack of ribs.
Make sure all surfaces of the rack is covered.
Wrap the foil around the ribs, using more as needed.
I like to have a seal at the top and bottom so the juices won't leak out during marinating or baking.
Lay the ribs on a baking sheet and set it in the refrigerator overnight, or at least 3-4 hours.
Preheat the oven to 300 degrees.
Place the baking sheet with the foil-wrapped ribs in the oven and let bake for 2 hours.
After two hours, remove from the oven open the foil.
Set the oven to broil.
Let the steam escape and remove the foil and juice.
Then brush the ribs with the BBQ sauce, giving it a healthy coating.
Return to the oven to broil for 5 minutes, or until the sauce gets bubbly and browned.
Cut ribs apart as desired before serving.
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