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- Meat and poultry
- Roast pork
A quick and easy recipe for barbecue pork spare ribs. Spare ribs are marinated in a mixture of honey, cornflour, Worcestershire sauce and garlic salt before being roasted to perfection.
5 people made this
- 475ml barbecue sauce
- 350g honey
- 5 tablespoons cornflour
- 4 tablespoons Worcestershire sauce
- garlic salt to taste
- 450g rack of pork ribs, cut at every fourth bone
MethodPrep:10min ›Cook:50min ›Extra time:8hr marinating › Ready in:9hr
- Mix barbecue sauce, honey, cornflour, Worcestershire sauce and garlic salt together in a bowl. Pour over the pork ribs and let marinate overnight.
- Preheat the oven to 200 C / Gas 6.
- Place the ribs in a roasting tin and roast for 50 minutes, turning and basting the ribs every 10 minutes. The ribs are ready when they are cooked through and there is no sauce left.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
What a great tasting recipe.Used the stated ingredients but cooked mine in the slow cooker,the meat just fell off the bone.Will be making this again very soon-19 Sep 2010
Some might have the impression that ribs are one of those dishes that should be left to the “pit masters” — it’s just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing waiting while the ribs bake. Let’s do this!
We learned how to make oven baked ribs from Steamy Kitchen and have never looked back! So we suggest you prep the ribs, pick out a favorite movie, open a beer, and relax until done.
These baked ribs are so easy — all you need is time. We bake the ribs before adding any sauce, then when they are baked, we brush on our favorite barbecue sauce. You can use the barbecue sauce suggested in the recipe below (it’s so simple to make) or use your favorite homemade or store-bought sauce.
How To Remove The Membrane
For the most tender ribs, we remove the thin membrane covering the rack. It can be a bit tough when cooked and since we really love ribs that literally fall of the bone, the membrane has to go.
To remove it, use a knife to gently slide under the membrane then using your fingers pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
Removing the membrane ensures tender, fall-off-the-bone ribs.
By the way, you might actually find that the butcher or shop you bought your ribs from has already removed the membrane. Less work for you! If you prefer your ribs to have a little bite/chewiness then you might prefer the membrane left on. It’s all up to you!
How We Cook Ribs in the Oven
Cooking ribs in the oven could not be easier. Here’s how we do it in our kitchen:
- Remove the membrane (remember, this ensures fall-off-the-bone ribs).
- Generously season both sides with salt and pepper. This is also a great opportunity for adding more flavor with your favorite spice rub.
- Cover the ribs with aluminum foil.
- Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender.
- Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized.
Sweet and Spicy Barbecue Sauce
You can use any barbecue sauce you like, but for us, we like to cook up our quick sweet and spicy sauce — it only takes a few minutes. It combines ketchup, brown sugar, chili sauce (like Sriracha), and spices. We’ve shared how to make it in the recipe.
You could always make a double batch of the sauce and serve with chicken, on a burger or as a dip for fries. In fact, we make a similar sauce to coat our Brown Sugar Barbecue Wings. Another option is our Homemade Bacon Bourbon Barbecue Sauce Recipe (it’s decadent and delicious!). We used that sauce for our Bacon Bourbon Oven Baked Ribs.
What Our Readers Are Saying
If you don’t believe that our recipe helps you achieve perfect oven baked ribs at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
“These are the best ribs I’ve ever made!” – Nick
“My first time making ribs and it couldn’t have been easier or tastier.” – M.B.
“This is the best recipe for ribs that I have found. It is so easy and absolutely delicious!” – Jackie
“Quite literally fall off the bone goodness.” – Jessica
“OMG! These ribs are incredible. ” – Lupita
Back in the day, we were contributors to Betty Crocker. We shared a similar version of this recipe with them. We loved it so much we had to share an adapted version with you.
Recipe updated, originally posted September 2011. Since posting this in 2011, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Easy Barbecue Baked Spareribs
This recipe for baked spareribs is super easy and full of flavor. Just top the pork ribs with a balsamic vinegar-infused barbecue sauce and you don't even need a grill. In case you have ever wondered how to cook pork spare ribs in the oven fast, this recipe is your method to tender perfection.
Spareribs are a type of pork cut from the bottom section of the ribs and breastbone of the pig, just above the belly. (Baby back ribs are from the top of the rib area along the back. They are not as meaty or succulent as spareribs.) As bacon is removed, a thin layer of meat remains on the spareribs.
The term comes from the German "rippenspeer," which literally translates to "spear ribs," as this cut was traditionally roasted on a spit or spear. In English, it became ribspare and, eventually, sparerib. This term not only refers to the practice of roasting the meat on a spear or spit, but it is also a perfectly reasonable description of the cut itself.
Naming history aside, when these ribs are slathered with this tasty sauce, which is put together using some pantry and fridge staples including your favorite barbecue sauce, lemon juice, and balsamic vinegar, they become transformed into a tangy delight. Half the sauce is used for the ribs during their time in the oven, and the other half is reserved for serving. (Try it sometime on beef ribs, too.) Whip up a batch to use for other meats and seafood.
There&aposs more than one way to bake ribs in the oven so you&aposll end up with tender, tasty ribs. The methods range from simply letting your oven do all the work, to a multi-step method of marinating, baking, and finishing on the grill. I&aposll show you 5 different ways to bake ribs — along with top-rated recipes to try — so you can choose the method that works best for you.
1. Seasoned and Baked
Try this recipe: Baked BBQ Baby Back Ribs.
For this method, you&aposll coat baby back ribs with a homemade dry rub, seal them in foil, and bake them at low heat for two hours. After that, you&aposll coat them with BBQ sauce and bake them at higher heat for short intervals, brushing on more BBQ sauce every 10 minutes until the ribs are done, about 50 minutes more.
2. Boiled and Baked
Try this recipe: Simple BBQ Ribs
This two-step method works best with country-style pork ribs, which are cut from the blade end of the pork loin and are quite meaty. First you&aposll boil the ribs in seasoned water for about an hour, then you&aposll slather them in BBQ sauce and bake them for another hour or so until they&aposre perfectly tender.
3. Marinated, Baked, and Broiled
Try this recipe: Tender Pork Spare Ribs
For this three-step method, you&aposll season pork ribs with a homemade dry rub and refrigerate them overnight. The next day, you&aposll bake them in foil with a generous splash of beer for three to four hours, then brush them with sauce and finish them under the broiler until the sauce is caramelized.
4. Baked and Grilled
This 5-star recipe starts low and slow in the oven for a couple of hours to cook the ribs until tender, and finishes with a quick trip to the grill to put the seal on the sauce.
5. Baked, Marinated, and Grilled
Try this recipe: Barbequed Ribs
Give yourself plenty of time for this three-part recipe, although like all baked rib recipes, most of the time is hands-free. First, you&aposll bake the ribs low and slow for a couple of hours, then you&aposll season them with a dry rub and let them sit in the fridge overnight. The next day, you&aposll brush them with homemade BBQ sauce and finish them off on the grill.
- 4 pounds baby back pork ribs
- ⅔ cup water
- ⅓ cup red wine vinegar
- 1 cup ketchup
- 1 cup water
- ½ cup cider vinegar
- ⅓ cup Worcestershire sauce
- ¼ cup prepared mustard
- 4 tablespoons butter
- ½ cup packed brown sugar
- 1 teaspoon hot pepper sauce
- ⅛ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
Preheat grill for medium heat.
Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
How to Make Pork Spare Ribs in the Oven:
Season two racks of St. Louis Style Spare Ribs with 2 tsp of salt, concentrating most of it to the meaty side of the racks:
Cut the racks into individual ribs by cutting in between the bones:
Place the ribs on a rimmed half sheet pan and drizzle with about 1 cup of your favorite bbq sauce:
If you’ve got 20 minutes to spare, my homemade bbq sauce recipe is incredibly flavorful with smoky, sweet, and spicy notes. But sometimes I use store-bought to make prep easier.
Toss the ribs in the sauce until evenly coated:
Arrange the ribs on the pan, placing them meaty side up:
Cover the pan *very* tightly with aluminum foil. You really want to create a seal here:
Bake the spare ribs for 1 hour and 45 minutes, then remove the foil. They will look like this:
It is normal for them to look fairly unglazed at this point.
Take half the remaining barbecue sauce and baste the ribs:
Bake the ribs uncovered for 30 minutes, and they will look like this:
They’re starting to get some caramelization on the edges, but they need another basting.
So baste the ribs with the remaining barbecue sauce, about 1/3 cup:
Another 20-30 minutes in the oven, and finally, they should have a wonderful glaze to them:
I really like when they’re not wet or too saucy, but more like “sticky” and glazed.
Barbecue Sauce for Pork Ribs
The barbecue sauce in this recipe is used for both glazing and serving. It is literally a plonk and simmer job. Low maintenance and effortless, and really tastes of pure flavour compared to store bought (says she who has done side-by-side taste testing!).
It will look like we’re making a LOT, with the recipe calling for 1 1/2 cups of ketchup. But trust me when I say you want to have more rather than too little. There’s nothing worse than being stingy when glazing the ribs – you want to slather generously with abundance without worrying about saving some for serving!
(PS And if you’re a sticky BBQ Sauce lover, try this BBQ Brisket and BBQ Beef Ribs next…)
- 2 (2 1/2- to 3-lb.)s slabs St. Louis-style pork ribs (about 10 bones each)
- 1/3 cup kosher salt
- 3 tablespoons black pepper
- 2 tablespoons smoked paprika
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons light brown sugar
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 1/2 pounds cherry tomatoes
- 3 cups chopped yellow onions (about 2 medium onions)
- 2 garlic cloves, minced (about 1 tsp.)
- 3 tablespoons salted butter
- 1/2 cup packed light brown sugar
- 1 1/2 cup white vinegar
- 1/4 cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Preheat oven to 350°F. Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel.
Make the Southern BBQ Dry Rub: Combine all ingredients in a medium bowl or large ziplock plastic bag. (You will have about 11/4 cups dry rub.) Divide Southern BBQ Rub evenly among slabs, rubbing on both sides of each (about 3/4 cup). Press gently to adhere. Place slabs, meaty side up, on a wire rack on an aluminum foil-lined baking sheet, and let stand at room temperature 30 minutes.
Bake in preheated oven until meat begins to pull away from bones but is not yet tender, about 1 hour and 30 minutes. Increase oven temperature to 450°F. (Do not remove ribs from oven.)
While the ribs are baking, make the Melting Pot BBQ Sauce. Heat a large (12-inch) cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes. Add onions and garlic, and cook, stirring often, 5 minutes. Add butter to pan, and cook until melted, about 1 minute. Add brown sugar stir until combined. Cook, without stirring, until edges start to caramelize, 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
Remove from heat, and carefully transfer to a blender. Remove center piece of blender lid (to allow steam to escape) process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. (You will have about 1 quart of sauce.)
Brush both sides of ribs with 1 cup Melting Pot BBQ Sauce. Bake until ribs are very tender and caramelized, 35 to 45 minutes, brushing with another cup barbecue sauce halfway through baking. Remove from oven, and let stand at least 10 minutes. Serve with remaining 2 cups barbecue sauce.
Once the ribs are ready to continue, set your grill temperature around 250 F/120 C, but definitely not more than 265 F/130 C (the burning temperature of sugar). Place the ribs back in the same place to finish cooking.
When smoking ribs, it is up to you whether to add sauce or not, but with the gas grill method, it's ideal to use a good barbecue sauce. It brings authentic barbecue flavor to your ribs and adds to the surface texture of the meat.
The secret to a good sticky rib is multiple coats of barbecue sauce. The best method is to sauce one side of the ribs, close the lid, and cook for 5 minutes. Then open the lid, flip the ribs, and sauce the other side. Continue doing this for 30 minutes, and you will have a heavy coating of barbecue sauce. Five minutes after you put on the last coat (with at least two coats per side), remove the ribs from the grill, cut into portions, and serve.
If you don't have apple juice, you can substitute with many different liquids. Other juices like orange and pineapple work well, as do types of stock or broth. If you have a bottle of beer on hand, mix in a couple of tablespoons of sugar first. Soda can also be swapped in, or even water.
Preheat oven to 300°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs pour any juices from foil into a 4-cup heatproof measuring cup reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
How would you rate Best-Ever Barbecued Ribs?
DO NOT. Bake them for 2-3 hours I followed the recipe to the tee and after 2 hours 45 minutes baking I finished them on the grill. I used seasoning from a different recipe to suit my tastes. Delicious. However baking them for that long made them pretty dry. Only to be saved by extra bbq sauce. Put them in the oven for 1 hour 45 tops. 3 hours is just way too long. thanks for making my ribs dry :)
I don’t always eat Ribs but when I do this is my absolutely favorite recipe, nothing else compares, I will be home alone this Memorial Day, and Monday will be Rib day for the dog and I. Enjoy!
i made St. Louis ribs and i cooked them for 3 hours. they were falling off the bone so i finished them in the oven. these ribs are greatgreatgreat and the sauce is delish!
I tried this recipe with Beef Ribs. I think one of the keys is to bake and refrigerate first before throwing on the grill as instructed. Really keeps the ribs together and the meld of rub then sauce with the extra time is fantastic. I did keep the ribs out on the counter for 1/2 hr before grilling so as to not put cold meat on a hot grill. As hot as it gets here in summer, doing the bulk of the work in the oven early and ending with a short grilling for that crispiness is no good ppl.
This recipe is the only recipe I will ever need for making ribs ever again. It's so delicious that I only have two changes I've made to it, and that's adding brown sugar to the rub and using smoked paprika. Making this along with Bon Appetit's Bourbon barbeque sauce is so amazing. Everyone who has eaten these ribs after I made them has told me that they are the best ribs they've ever had.
Would so appreciate help - the store sent spare ribs, but pre-cut instead of in slabs. Should I do anything differently? Appreciate any insight!
Delicious and so easy. I only had 3 lbs of St Louis ribs but cooked them just as described (just scaled down the spices) for about 2 hours 45 minutes in the oven, then finished on the grill. Can't wait to make it again and again. I loved the trick of mixing the juices into the barbecue sauce. Thanks Claire!
Ridiculous. I had my doubts about this but I tried it anyway. Needless to say they came out perfect. While grilling I threw some applewood pellets on the coals for some smokey flavor. I just finished 3/4 of a rack of st louis style ribs by myself. I wonder, would this method work with an offset smoker to speed up the smoking time vs smoking raw pork ribs?
I’ve made these many many times, and they always work perfectly. I’ve even been told I should start a restaurants/farmers market stand to sell them.
These ribs are phenomenal, so tasty and easy to make. I highly recommend
I've made this recipe twice the first time in the oven, and the second time on the smoker. both times, the ribs came out perfect!
I've made ribs a few times using this method and they've turned out perfect each time--beautifully tender with a lovely char on the outside. Definitely my go-to technique for ribs from here on out.
The caption says to cook at 300 F, but recipe and video say 350 F. Which is correct?
You want to make these ribs! The rub is an easy and delicious blend of ingredients you probably have in your pantry. The bbq sauce can be your own or a good jar (Sweet Baby Rays). The only thing you will be slaving over is eating the ribs. I am a terrible cook but this recipe makes me the best rib maker ever! Everyone loves them.
About the recipe
When you're craving barbecue but don't want to spend hours outside tending the grill, do what Virginia Willis does and take the "grill" inside for low and slow oven-roasted ribs. In this recipe, Willis takes inspiration from Korean barbecue and makes a marinade similiar to that used with beef bulgogi.
When it comes to deciding what type of ribs to cook, you have basically two choices: spare ribs and baby back ribs. Spare ribs are cut from the ribs closest to the belly and are meaty, bony and thick. Baby back ribs are cut from where the rib meets the spine. They’re only called “baby” because they are shorter and thinner than spareribs they don’t refer to the age of the pig. Either will work in this recipe. Baby back ribs are leaner and take less time to cook.