Buzz
If grilling ribs on a barbecue feels intimidating due to the time and skill involved, try slow-cooking them at a low temperature in your oven. Marinate pork or beef ribs with your preferred dry rub, then roast them for several hours at a very low heat. Once the meat is tender and nearly falling off the bone, you can brush barbecue sauce onto the ribs and broil them for a few minutes to achieve a rich, golden-brown finish.
Ingredients
Oven-Baked Pork Ribs
- 1.8 kg - 2.3 kg pork ribs
- 1/4 cup (60 g) Dijon mustard
- 1-2 teaspoons (5-10 ml) liquid smoke
- 1 cup (140 g) dry rub seasoning
- 1 cup (300 g) barbecue sauce, plus extra for serving, optional
Prepares 4 - 8 servings
Grilled Beef Ribs
- 1-1.5 kg beef ribs
- 1 tablespoon (10 g) onion powder
- 1 tablespoon (10 g) garlic powder
- 2 tablespoons (25 g) brown sugar
- 1 tablespoon cooking oil, such as vegetable or olive oil
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (2.5 g) salt
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) paprika
- Barbecue sauce for serving
Prepares 2 - 5 servings
Steps
Oven-Baked Pork Ribs
Line the baking tray with foil and place a rack on top. Use a baking tray with raised edges to prevent meat juices from spilling over. Ensure the rack fits snugly on the foil-lined tray.
Remove the membrane from the ribs and place them on the rack, meat side up. Use a rack of pork ribs weighing approximately 1.8 - 2.3 kg. To remove the tough membrane, slide a knife under the thin layer between two bones and twist to loosen it. Hold the ribs steady with one hand while peeling off the membrane with the other. Arrange the ribs in a single layer on the rack.
- Discard the removed membrane.
Coat the ribs with Dijon mustard and liquid smoke. Pour 1-2 teaspoons (5-10 ml) of liquid smoke into a small bowl and add ¼ cup (60 g) of Dijon mustard. Stir until well combined, then use a brush to apply the mixture evenly on both sides of the ribs.
- This wet layer helps the dry rub adhere to the ribs.
Rub the dry seasoning onto the ribs. Purchase or prepare 1 cup (145 g) of dry barbecue seasoning and sprinkle it evenly over both sides of the ribs. Gently press the seasoning into the meat.
- You can prepare and season the ribs a day in advance. Store them in an airtight container in the refrigerator until ready to bake.
Dry Rub:
4 teaspoons (8 g) garlic powder
2 teaspoons (4 g) onion powder
4 teaspoons (8 g) paprika
4 teaspoons (22 g) salt
2 teaspoons (4 g) cracked black pepper
1 teaspoon (2 g) ground cumin
2 teaspoons (4 g) chili powder or cayenne pepper, optional
Broil the ribs for 5 minutes. Preheat the broiler for a few minutes before placing the rib tray in the oven, about 7.5 cm below the heating element. Broil until the sugar in the barbecue seasoning starts to bubble and the meat begins to brown.
- If your broiler has low and high heat settings, use the high setting.
Bake the ribs at 150°C for 1.5 – 3 hours, depending on the type of ribs. There’s no need to preheat the oven since the cooking time is lengthy. For spare ribs, bake for 1.5 – 2 hours. Baby back ribs require 2.5 – 3 hours.
- You can also bake pork shoulder ribs for 2-3 hours.
Tip: Check the ribs halfway through cooking. If the ribs appear dry, cover them with foil.
Apply sauce during the last 30 minutes of baking. If you prefer sauced ribs, pour 1 cup (300 g) of your favorite barbecue sauce into a bowl and brush it onto the ribs. Cover with foil and finish baking.
- Skip this step if you prefer dry-rubbed ribs.
Remove the ribs and let them rest for 10 minutes. To check if the ribs are done, insert a knife into the thickest part of the meat. If the knife slides in easily, the ribs are ready. If not, bake for an additional 15 minutes and check again. Once done, take the ribs out of the oven and let them rest, covered, for about 10 minutes before serving.
- The ribs should reach a minimum internal temperature of 63°C when measured with a food thermometer.
- Resting allows the juices to redistribute evenly throughout the meat.
Slice the ribs into individual portions and serve with sauce. Remove the foil and place the rib rack on a cutting board. Use a sharp knife to cut between the bones, separating the ribs into individual pieces, and serve.
- Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Note that the flavor intensifies over time.
Oven-Baked Beef Ribs
Remove the membrane from the rib rack. Use a rack of beef ribs weighing approximately 1 kg – 1.5 kg. Slide a knife under the membrane on the bone side of the ribs, then twist the knife to loosen the membrane so you can grip it with one hand. Hold the ribs steady with the other hand and peel off the membrane.
- Discard the membrane after removal.
Mix the seasoning with oil in a small bowl. Combine all the dry spices in a bowl and mix thoroughly, then add 1 tablespoon (15 ml) of oil to create a crumbly mixture. For the seasoning mix, you’ll need:
- 1 tablespoon (10 g) onion powder
- 1 tablespoon (10 g) garlic powder
- 2 tablespoons (25 g) brown sugar
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (2.5 g) salt
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) smoked paprika
Coat the ribs with the dry seasoning mix. Sprinkle the entire dry rub over the ribs and use your hands to massage it into the meat, ensuring both sides are evenly covered.
- If you prefer to avoid mess, wear food-safe gloves while seasoning the ribs.
Let the seasoning marinate for up to 2 hours at room temperature. Set the ribs aside to tenderize and absorb the flavors before baking. If marinating for longer than 2 hours, seal the ribs in an airtight container and refrigerate overnight.
- Note that ribs should not be left at room temperature for more than 2 hours to avoid bacterial growth. In hot climates, limit this time to 1 hour.
Wrap the ribs in foil and place them on a baking tray. Tear off large sheets of foil and place the rib rack on top, meat side up. If the foil is wide enough, wrap it around the ribs completely. Otherwise, add another sheet to fully enclose the ribs. Place the wrapped ribs on the baking tray.
- Use a tray with raised edges to catch any juices that may leak during cooking.
- Ensure the ribs are arranged in a single layer when wrapping and placing them on the tray.
Bake the ribs at 120°C for 3-4 hours. Place the foil-wrapped ribs in the center of the oven and bake until the meat is tender. To check for doneness, insert a fork or knife into the thickest part of the meat. The ribs are ready if the utensil slides in and out easily or if the internal temperature reaches at least 63°C on a food thermometer.
- There’s no need to preheat the oven due to the long cooking time.
- You may notice the meat pulling away from the bones once fully cooked.
Unwrap the ribs and broil for an additional 5 minutes. Preheat the broiler on high for a few minutes while removing the ribs from the oven. Carefully open the foil packet, keeping the ribs on the baking tray. Place the tray under the broiler, about 7.5 cm from the heating element, and broil for about 5 minutes until the ribs are golden brown.
Tip: If you prefer sauced ribs, brush your favorite barbecue sauce onto the ribs before broiling them to achieve a golden finish.
Slice the ribs and serve with barbecue sauce. Place the beef rib rack on a cutting board and use a sharp knife to carefully cut between the bones into individual ribs. Arrange the ribs on a serving plate, accompanied by plenty of barbecue sauce and napkins!
- You can store leftover ribs in an airtight container in the refrigerator for up to 4 days.
Tips
- Avoid baking frozen ribs without thawing them first. To thaw, leave the ribs in the refrigerator overnight.
- For a smoky flavor, place the ribs on a grill and cook each side for an additional 5 minutes.
- You can easily reheat leftover ribs in the oven or microwave.
Warning
- If you wrap the ribs in foil, be cautious when opening it, as escaping steam can cause burns.
What You'll Need
Oven-Baked Pork Ribs
- Baking tray with raised edges
- Roasting rack
- Aluminum foil
- Measuring cups and spoons
- Small bowl
- Spoon
- Barbecue sauce brush
- Knife and cutting board
Oven-Baked Beef Ribs
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
- Baking tray with raised edges
