Description
These Baked Ribs are a slow-cooked, tender, and flavorful dish featuring a homemade barbecue sauce with a perfect balance of sweet, tangy, and smoky elements. Using a low and slow baking technique ensures the meat becomes incredibly juicy and falls off the bone, making it an ideal comfort food for any occasion.
Ingredients
Scale
Ribs and Seasoning
- 2 pounds pork ribs (Baby back or spare ribs)
- 1 tablespoon olive oil (for coating the ribs)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
Barbecue Sauce
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Instructions
- Prepare the Ribs: Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs using a paper towel to grip and pull it off, which helps flavors penetrate better. Rub the ribs with olive oil then season generously with salt and black pepper.
- Arrange the Ribs for Baking: Place the ribs meat side up on a baking sheet lined with aluminum foil to help keep moisture during cooking.
- Make the Barbecue Sauce: In a mixing bowl, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk until smooth and well combined. Adjust sweetness or heat if desired, reserve about 1/2 cup for basting later.
- Bake the Ribs Covered: Cover the ribs tightly with another piece of aluminum foil to create a steaming effect that keeps the ribs moist. Bake in the preheated oven for 2.5 hours to tenderize the meat.
- Baste and Caramelize the Sauce: Carefully remove the top foil layer after 2.5 hours, brush the exposed ribs with the reserved barbecue sauce, then return ribs uncovered back to the oven for 30 minutes to caramelize and glaze the sauce.
- Rest and Serve: Remove ribs from the oven and let them rest for 10 minutes to allow juices to redistribute. Cut between the bones and serve with remaining barbecue sauce on the side for dipping.
Notes
- Removing the membrane from ribs is key to better flavor absorption and tenderness.
- Using aluminum foil to cover ribs during baking creates a moist environment, similar to steaming.
- You can adjust the heat level by varying the amount of cayenne pepper in the sauce.
- Letting ribs rest after baking ensures they remain juicy when cut.
- These ribs can be reheated gently in the oven with foil to retain moisture.
