Easy Oven Baked BBQ Ribs
Summertime means lots of grilled foods… like chicken, burgers, pizza, and ribs! Unfortunately we don’t own an outdoor grill, so we use our countertop one or our grill pan. It’s definitely not the same but at least we can shake things up a bit and enjoy something a little different every once in a while.
A few weeks ago I decided to make the hubby some BBQ ribs using a slow and low method in the oven. They were every bit as tasty and worked perfectly for us!
I know you might be skeptical, but trust me, giving them a dry rub, covering them and letting them slow cook in the oven is what makes them fall off the bone! We slathered a bit of homemade BBQ sauce on them at the end and tossed them on the grill to get nice and charred. If you own an outdoor grill you could/should definitely use that for the last step… they’ll be even more finger-lickin’-good!
I’m not really going to go into too much detail about the whole process, but just know that it is easy. I mean, that’s what they’re called, right? Easy oven baked BBQ ribs. If you want to skip the whole homemade BBQ sauce you totally can. It’s just something I’ve always wanted to make! Just make sure you have a good amount of your favorite on hand, because you’ll need it!
We served ours up with a few slices of warm cornbread. It was a nice little treat for him and a fun experiment for me! I’ll definitely be making these ribs again in the future!
- 2 racks of pork spareribs, roughly 3-4 pounds each
- 2 tbsp. brown sugar
- 2 tbsp. smoked paprika
- 2 tsp. chili powder
- ½ tsp. cayenne pepper
- 2 tsp. dry ground mustard
- ¼ tsp. ground cumin
- 2 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. celery salt
- 1 tbsp. sea salt
- For the BBQ sauce:
- 1 (14.5 oz.) can tomato sauce
- 1 c. honey
- ⅓ c. apple cider vinegar
- 2 tbsp. Worcestershire sauce
- 2 tbsp. pineapple juice
- 3 cloves garlic, minced
- ½ c. reserved juices
- 1 tbsp. reserved spice rub
- Preheat oven to 275 degrees. Line a rimmed baking sheet with foil or a baking mat, set aside.
- In a small bowl combine the seasonings. Set aside 1 tbsp. of the rub (it will be used in the BBQ sauce).
- Place the ribs on the prepared baking sheet. Pat the rub onto the ribs on both sides, then place them meat side down. Place a large piece of foil over top and seal the edges to make a packet. Place in the oven and bake for 2-2½ hours or until the meat is tender but not completely falling off the bone. Remove ½ c. of the juices that have accumulated and set aside.
- To make the BBQ sauce: in a small saucepan set over medium heat, combine the tomato sauce, honey, vinegar, Worcestershire sauce, pineapple juice, garlic, reserved 1 tbsp. of the spice rub, and reserved juices. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the sauce thickens. Remove from the heat and set aside.
- Heat a grill or place a grill pan over medium-high heat. Cover the ribs with the BBQ sauce and place them on the grill. Cook them until they are charred on both sides. Serve with additional BBQ sauce.
- 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 3.5 hours. 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.
- Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outsides, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before serving with lots of BBQ sauce.
Recipe source: adapted from Kelsey Nixon