Oven Baked BBQ Ribs. Claude hammercy! Just typing those words make me hungry!! I love BBQ. And my dad is the BBQ king! I know. Everyone thinks their father or uncle is the best. But, I’m telling the truth. The man has skills on the grill! Unfortunately, I know nothing about handling the pit. I’d definitely be the fool who loses her eyebrows trying to fire up the grill! So, i’ll just stick to the oven for now.
Super tender and flavorful ribs CAN be done in the oven. Do not let anyone tell you otherwise! It just takes the proper preparation and time. Low and slow! Keep the oven heat low and slow cook these bad boys! If you desire that smokey, grill taste, just add in a little Liquid Smoke. And BAM! You’ve got some bomb ribs AND you get to keep your eyebrows! Ain’t God good???
In addition to cooking the ribs low and slow, I feel that removing the membrane is important in ensuring that the meat falls off the bone. It also prevents the rub from penetrating the meat. Under the ribs, there is a slick, stretchy, clear membrane that you peel off the back. Make sure to have a pairing knife and a paper towel handy. These will help you remove that membrane with ease. Beef ribs actually have two layers of membranes. If you can get both off, great. If not, don’t worry about it. That second layer is a jerk and can be difficult to remove. Just focus on taking the first layer off. No, this step is not mandatory, but the does make a difference.
Another helpful tip is apple cider vinegar. I don’t use this for my beef ribs, but I find that it works well with pork ribs. The acidity of the vinegar aids in tenderizing the meat. Just sprinkle 1 tablespoon of apple cider vinegar per 3 pounds of ribs onto the meat after applying the rub.
Okay, so, the sauce. I went the quick route this time and used store bought sauce. HOWEVER, y’all already know I had to jazz it up a bit! My parents have never just used bbq sauce straight from the bottle. They have always added a little brown sugar, honey, etc. So, that’s what I do. I just buy whatever BBQ sauce that’s on sale and add whatever’s on my heart that day to it. I mainly use brown sugar, honey, and Coke. But, on the times when I’m feeling extra, I add pineapple juice or Bourbon or Hennessy. Freestyle it! I don’t have measurements for this, because I don’t know what kind of sauce you’ll find on sale. I’ll give you a homemade BBQ sauce if you guys want it one day.
- 3 lbs beef or pork ribs (I use beef, but do your thing. No judgement)
- 4 T olive or canola oil
- 1/4 cup brown sugar (light or dark)
- 2 T Worcestershire sauce
- 1-2 T seasoned salt or cajun seasoning (Y'all already know which one I picked)
- 1 T onion powder
- 1 T garlic powder
- 1 T black pepper
- 1/2 tsp cumin
- 1 tsp smoked paprika
- BBQ Sauce to taste
- Rinse the ribs with water and pat them dry with a paper towel
- Remove the membrane.*
- In a small bowl, combine the oil, brown sugar, Worcestershire sauce, and all spices. This is the "rub".
- Mix well.
- In a larger bowl or plastic, ziplock bag, pour the rub over the ribs and massage it into the ribs well. (Massaging ribs was uncomfortable to type. I know, I'm childish. Continue.)
- Cover the bowl or seal the bag and refrigerate for at least 1 hour or overnight.
- After marinating the ribs, preheat the oven to 250 degree F.
- Line a baking sheet with foil and place the ribs in a single layer on top of the foil.
- Wrap the ribs tightly in the foil. (Use heavy duty foil. Don't get that cheap foil that tears while you're getting it from the roll. Y'all know what I'm talking about. Put it back!)
- Bake the ribs for 3 hours. (Don't go check after the 1st hour when it starts smelling all good. Be patient! Go sit back down.)
- Check the ribs. If they are not fork tender, cover them back up, and continue baking for another 30 mins to an hour.
- Drain off the excess fat and add the BBQ sauce. (Don't ask me how much sauce. Don't do it. Use as much or as little as you'd like)
- Finally, turn your oven on (LOW) broil and broil them for 3 mins or until the sauce sticks to the ribs. ( Do NOT leave the oven. Watch the ribs! If you burn em up, that's your fault!)
- Break out the napkins and enjoy!
- *The membrane is a slick, stretchy, clear thingy on the back of the ribs. Use a sharp knife to lift it up and peel it off. Use a paper towel to help you grab it.