BBQ Oven Ribs (Printable Recipe Version)
Slow-baked BBQ pork ribs finished with loads of sticky, caramelized BBQ sauce—smoky, flavorful, and so tasty.
# Ingredients You’ll Need:
→ Dry rub
01 -
1 tablespoon chili powder
02 -
1-2 teaspoons cayenne pepper, depending on how much heat you want
03 -
1 tablespoon garlic powder
04 -
2 teaspoons ground cumin
05 -
1 tablespoon onion powder
06 -
1 teaspoon salt
07 -
2 tablespoons smoked paprika
08 -
125 grams brown sugar
→ Sauce
09 -
1 jar of your favorite BBQ sauce
→ Meat
10 -
2 racks pork ribs, about 2.7 kg total
# Steps to Make It:
01 -
Once the ribs are coated in sauce and caramelized, pull them out and relax. Give them 5 to 10 minutes before you cut them up. Serve right away.
02 -
Now turn your oven to the highest grill setting. Put the ribs under the heat for five minutes. Watch closely. When the top bubbles and turns a little sticky, pull them out quick so they don’t burn.
03 -
Carefully peel open the foil, let any extra juices run out. Slather a thick layer of BBQ sauce all over the ribs.
04 -
Stick the foil-wrapped ribs on a tray in the middle rack for three hours. When the meat is tender and you can pull the bones out, they’re ready.
05 -
Wrap each rack up in foil, sealing tight, meat-side up. Put them onto a baking tray, ready for the oven.
06 -
Take your spice mix and massage it all over and under the ribs. Really work it in on the sides, too.
07 -
Mix up all your seasonings for the dry rub in a small bowl. Set the blend off to the side.
08 -
Rinse the ribs quickly under cold water, pat them dry with paper towels, and pull off the thin membrane from the backside using a bit of paper towel for grip.
09 -
Turn your oven on to 135°C with both top and bottom heat. Let it get hot while you prep.
# Extra Information:
01 -
Use a teaspoon to slide under the membrane at the back of the ribs, then grab it with some paper towel to peel it off. Wrapping with foil helps keep the meat juicy.