Bask in the flavor of these oven-baked ribs
This lip-smacking oven rib recipe is so easy it’s practically fool proof. Make sure to use your timer and start out with the highest quality meat you can find. The trick to making this dish extra juicy is basting the ribs at the end every 15 minutes. I know, it’s painstaking, but worth it. It helps create a nice bbq crust that’s delicious.
Oven-Baked Easy Barbecue Baby Back Ribs Makes two racks, serves four people 1/2 cup dark brown sugar 1 1/2 teaspoon garlic powder 1 1/2 teaspoon onion powder 1 tablespoon fine salt 1 tablespoon freshly ground pepper 1/4 teaspoon of chili powder 2 racks of baby back of ribs (each rack is about 1 pound); if the ribs are big see note below 1 bottle of your favorite barbecue sauce (about 10 to 12 ounces); you might not use it all Preheat the oven to 250 degrees with the rack placed in the middle.
Combine the brown sugar, garlic powder, onion powder, salt, pepper and chili powder in a bowl. Set the ribs on a clean surface and score the bottom ( where the meat is closest to the bone) on a diago- nal ( or just poke a few holes in it.) Transfer the ribs to a sheet pan lined with foil ( shiny side down) and rub the ribs with the mixture. Generously coat ever y inch.
When you are ready, place the ribs ( meat side down) and wrap them up tightly with the foil so that they will cook in their own juices. Place the ribs in the oven to cook for two hours.
Remove the ribs from the oven and open up the foil. Flip them over so they are now meat side up. Let them rest for 15 minutes. Turn up the oven to 350 degrees. Generously baste the ribs with your favorite bbq sauce until ever ything is coated. If there is a lot of liquid in the pan, just make sure the ribs aren’t drowning in it. Place the ribs back in the oven to cook. They will cook for a total of one hour, however you will need to reapply the bbq sauce every 15 minutes. Put on a timer so you get this right.
When the ribs are done, let them rest for a few minutes. Ten minutes should do it, but longer is OK too. If it is longer, cover them with foil. Letting the meat rest will help the juices redistribute which really allows the wonderful flavors to come out. When you are ready to serve, cut the ribs in between the bones and serve with more bbq sauce and napkins at the table.
Note: If the ribs are big, you might need to use several sheet pans; just disperse them evenly on the oven racks. In this case, you’ll probably need to cut the ribs in half as well.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.