Description
Succulent oven baked bbq ribs slow-roast to tender perfection, delivering pure barbecue comfort straight from your kitchen. Your family and friends will devour these mouthwatering ribs with pure delight.
Ingredients
Scale
Meat:
- 3–4 pounds pork spareribs or baby back ribs
Spice Blend:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon ground cumin
- Salt
- Freshly ground black pepper
Sauce and Supporting Ingredients:
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 cup ketchup
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
Instructions
- Strip the membrane from the back of 3-4 pounds of pork spareribs by sliding a knife under the edge and pulling it off with a paper towel.
- Create a dry rub by mixing 1 teaspoon each of smoked paprika, garlic powder, onion powder, oregano, and thyme with ½ teaspoon cumin and cayenne pepper.
- Massage the entire dry rub blend thoroughly into every surface of your ribs, ensuring complete and even coverage.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat and quickly sear the ribs on all sides until lightly browned.
- Saute 1 chopped large onion in the same skillet for 5-7 minutes, then add 4 minced garlic cloves and cook for an additional minute.
- Transfer the seared ribs and sauteed aromatics into a large baking dish, spreading onions and garlic around the meat.
- Pour ½ cup beef broth or apple juice into the bottom of the baking dish for additional moisture.
- Wrap the baking dish tightly with aluminum foil and bake at 300F for exactly 3 hours until meat becomes extremely tender.
- Combine sauce ingredients in a medium saucepan: 1 cup ketchup, ½ cup apple cider vinegar, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, and 1 tablespoon each of Dijon mustard and honey.
- Simmer the sauce over medium-low heat for 15-20 minutes until it thickens slightly, stirring occasionally.
- Remove foil from ribs and generously brush entire surface with prepared BBQ sauce.
- Return uncovered ribs to 300F oven and bake for 15-20 minutes, basting with additional sauce every 5-7 minutes.
- Optional: Broil ribs for 2-3 minutes to create a caramelized exterior, watching carefully to prevent burning.
- Allow ribs to rest for 10-15 minutes before slicing and serving, letting juices redistribute throughout the meat.
Notes
- Membrane removal is crucial for tender ribs, so take time to pull it off completely for the best texture.
- Searing the ribs before baking adds depth of flavor, but it’s optional if you’re short on time.
- Wrapping the ribs tightly in foil helps them steam and become incredibly tender during the long, slow cooking process.
- For a lower-carb version, replace brown sugar in the BBQ sauce with a sugar substitute like erythritol and use sugar-free ketchup.
- Prep Time: 20-25 minutes
- Cook Time: 3 to 3.5 hours
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 46085
- Calories: 271
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 19 g
- Cholesterol: 70 mg