Easy Oven Baked Ribs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
American
Easy Oven Baked Ribs
Description
Easy Oven Baked Ribs use a long, slow baking process to tenderize a 3-pound slab of pork spare ribs. The ribs are seasoned with smoked salt and black pepper, then baked bone side down starting at 275°F. Throughout the cooking, the ribs are brushed three times with a barbecue sauce composed of tomato paste, balsamic vinegar, garlic powder, smoked paprika, maple syrup, and spices. This application builds layers of flavor and a thick, caramelized exterior.
The ribs become tender enough to fall off the bone after four hours and develop a rich, dark glaze. This method avoids grilling, placing emphasis on oven roasting and careful sauce application.
When serving, it's easier to cut the ribs bone side up using a sharp chef’s knife. The ribs keep well refrigerated for several days and can be reheated gently or frozen for longer storage. For texture, the thin membrane on the rib back can be left on to caramelize or removed beforehand according to preference.
If the sauce darkens too much during baking, loosely covering the ribs with foil during the final hours helps control browning without hindering tenderness.
Ingredients
- Avocado oil spray
- 1 lab pork spareribs 3 pounds
- ½ teaspoon smoked salt
- ½ teaspoon black pepper
Barbecue sauce:
- ⅓ cup tomato paste
- ⅓ cup balsamic vinegar
- ¼ teaspoon smoked salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 1 tablespoon maple syrup real or sugar-free
Instructions
- Line a rimmed baking sheet with nonstick foil or high-heat parchment paper for easy cleanup. Preheat the oven to 275°F.
- Place the slab of ribs in the pan, bone side down. Spray it with oil and sprinkle with salt and pepper. Bake the ribs for one hour, uncovered.
- Meanwhile, mix the barbecue sauce ingredients in a medium bowl, then divide it into three small bowls.
- After one hour, remove the ribs from the oven and carefully drain the pan juices. Brush the top of the ribs with ⅓ of the BBQ sauce and return them to the oven. Wash the basting brush with warm, soapy water.
- Repeat this after one more hour: Brush the top of the ribs with another ⅓ of the BBQ sauce and return them to the oven. Wash the basting brush with warm, soapy water.
- After one more hour, brush the ribs with the remainder of the sauce. Reduce the oven to 250°F and return the ribs to the oven for one final hour.
- After 4 hours in the oven, the meat will be super tender and fall off the bones. The top will be dark and deliciously caramelized. Remove the slab from the oven, cut it into individual ribs, and serve.
Notes
- If the barbecue sauce darkens too quickly, loosely cover the ribs with foil during the last one to two hours to prevent burning.
- For easier cutting, place ribs bone side up on a cutting board and use a sharp chef’s knife to cut between bones.
- Deciding whether to remove the thin membrane on the rib back is personal; leaving it on results in a nicely caramelized texture, but it can be removed before cooking using a paper towel for grip.
- Store leftovers in an airtight container in the refrigerator for 3-4 days, reheating gently at 50% power in a microwave or uncovered in a 350°F oven.
- Leftovers freeze well for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 568kcal | 28% |
| Carbohydrates | 7g | 2% |
| Protein | 39g | 78% |
| Fat | 41g | 63% |
| Saturated Fat | 15g | 75% |
| Sodium | 723mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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