Enjoy it a little sweeter? If the membrane is already removed, you’re good to go! This is a combination of salt, sugar, and spices that not only flavors the ribs but also helps to create a crusty surface that will give the ribs the ideal texture. I prepared about 2 1/4lb pork ribs and prepared half the sauce recipe using sweet onions. This rub will combine with the juices from the ribs and will penetrate into the surface and start the crusting process. https://www.allrecipes.com/recipe/216985/tender-pork-spare-ribs This step can be repeated several times to layer the sauce and to create a sticky, messy rib that everyone will enjoy. © SpendWithPennies.com. It should pull off easily. Please read my disclosure policy. The rack of ribs can be baby back or spareribs. How to Cook Tender Pork Ribs in Oven. The rib meat will pull away from the bone when you take a bite, but to get this result requires nearly perfect timing. Perfectly tender finger-lickin’ ribs are actually pretty easy to make! Apply a Rub. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! If they are ready ahead of time, you can turn the oven off and let them sit for up to 1 hour if you don’t open the oven. Follow the steps below to become a rib master all year round! Broil the ribs for 5 minutes before changing the oven temperature to 300 °F. You are only crusting the top surface. After a minimal amount of prep to get the ribs ready to cook, your oven’s doing most of the work here. The sauce you choose should match the flavors of the rub that was used at the beginning. Gently loosen and lift the membrane until it tears from the bone. You can do both ways at the same time! Although the cost is slightly more, this is one place I feel is worth it. pinterest Place the ribs on the cooling rack. The best way to cook pork spare ribs is low and slow and this definitely carries over to this oven baked recipe. twitter Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Temperature checking ribs is not easy because the bones will be at a different temperature than the meat, but if you do use a meat thermometer, look for a temperature of 165 F/75 C. If the temperature is above this, don't worry. To cook pork ribs in the oven, line a rimmed baking sheet with foil and put a wire rack on top. This recipe also works great with beef ribs! Frequently on spareribs, there is a flap of meat on the bone side that should be removed. Then seal and bake at a low temperature until tender. After a couple of hours, pull a little piece off to test. They come out tender and delicious and cook in about 25 minutes! The good news is that the cooking time is almost entirely hands-off. At the midpoint of cooking, cover the ribs with a sheet of aluminum foil; they don't need to be wrapped tightly, just covered and tucked around the edges. Reduce the oven temperature to 200 F/95 C for repeated saucing. To flavor the ribs, brush them with Dijon mustard and liquid smoke, then apply the dry spice rub of your choice. Boiling ribs will make all their succulent flavor seep out into the water making them flavorless! Want a smoky flavor? Once the rub starts to bubble and sizzle, remove the ribs. Remove the white membrane from the back side of the ribs (the side with less meat). The combination listed in the recipe is a delicious starting place. Derrick Riches is a grilling and barbecue expert. By using The Spruce Eats, you accept our, Slow Cooker Beef Short Ribs With Tomato Sauce. Home cooked Meals for every occasion. Try this recipe: Tender Pork Spare Ribs. Sharing of this recipe is both encouraged and appreciated. Rinse your ribs in cold water and dab dry. Place ribs on a tray in a single layer. For this three-step method, … Line a large cooking tray or cookie sheet with aluminum foil (for easy cleanup) and place a large cooling rack on top of the foil. Massage rib rub into the meat and place meat down on a baking sheet. facebook Brush ribs with olive oil and sprinkle with salt & pepper or brush generously with BBQ sauce. I never flipped my ribs and only basted the meat-side. To remove this membrane, lift a corner of it with a blunt knife, like a butter knife. Make sure to get it everywhere. The best way to slice ribs is by standing them upright on their side with the exposed bone end up. From quick and easy weeknight meals, to turkey dinner! I quickly seared the ribs on a baking sheet before basting on the meat-side only and was fairly carful about applying sauce every 20 minutes. For spareribs, plan on a total cooking time of 4 hours. Next, place the ribs on a baking sheet and roast them in the oven for 3 hours at 250 degrees F. Make sure to turn the ribs over about 15 minutes before they’re done so that both sides get nicely browned. For baby back ribs, plan on a total cooking time of 3 1/2 hours. Opt for a good quality barbecue sauce for ribs, like a classic BBQ rib sauce. Cut away any loose parts and trim the ends away where there are no bones. Be sure to leave a rating or a comment below! With a uniform rack, whether it is baby backs or spares, the membrane on the bone side needs to be removed. After roasting, if they are not tender, they need MORE time. Preheat oven to 275°F. Try a Kansas City rib rub or Memphis-Style rib rub. It is important to keep in mind, however—and those serious rib barbecuers will agree—oven roasting isn't barbecue. When the ribs are completely cooked, the rack will be limp if picked up on the end but will not tear or separate. (You can skip this step if desired.). I  most often cook baby back ribs in the oven at 275°F for about 2-2.5 hours. You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive. Once you try this method, it’ll become your go-to! SAUCE Pick your favorite BBQ sauce, try making your own barbecue sauce, or opt-out completely! Two racks of ribs can be cooked simultaneously without altering the cooking time as long as there is at least an inch between them. For fall-apart meat, country-style ribs really need to cook long and slow. (They often have small bone shards). Rub both sides of the pork spareribs … Meanwhile, combine Rib BBQ Sauce ingredients together. With the ribs completely cooked, it's time to cut them. Place ribs on a foil lined tray and cover with sliced onion and garlic. The ideal rack of spareribs is a perfect rectangle. Carefully open the corner of the sealed foil and make sure they are tender. https://www.spendwithpennies.com/oven-barbecued-ribs-recipe Marinated, Baked, and Broiled. It will not steam the ribs, however. Overcooking isn't a problem—you just don't want the ribs to dry out. Serve with corn on the cob and of course Classic Coleslaw and Crock Pot Baked Beans! Pork ribs are delicious and fairly easy to cook in the oven. Allow the oven to cool back down to 250 F/120 C. This is the temperature at which you will cook the ribs. Otherwise you’re going to get chewy pork. Slice a knife under the membrane and over the bone. Rinse ribs under cold water and blot dry with paper towels, Massage Rib Rub into ribs. RUB Have fun with your rib rub! To sauce the ribs, remove the cooking tray from the oven and thickly brush the sauce over both sides of the ribs. This way, the ribs do not need to be flipped or turned during the cooking process. To get the right flavor on your ribs, you need a good rib rub. My preferred method is a low temperature for a longer period of time. If it is not melt-in-your-mouth tender, add another 20-30 minutes. Mix together Rib Rub ingredients. If you have the bone-side facing toward you, it is easier to see where to cut. Get it free when you sign up for our newsletter. In this recipe, the ribs are roasted low and slow to get the most melt-in-your-mouth tender meat. Types of Ribs. How to Cook Country Style Pork Ribs in the Oven. It's important to keep a close eye on the ribs under the broiler to ensure that nothing gets burned (remember that sugar burns at 265 F/130 C). Barbecue sauces, like the rub, will burn at a high temperature, so it is best to keep the cooking temperature low. The membrane is a non-permeable barrier that blocks flavors from penetrating; it even stops water from getting through. Swap out the paprika for smoked paprika. Unlike meats cooked at high temperatures, the ribs should go from the oven to the cutting board to the plate (or hand) as quickly as possible. Nutritional information does not include sauce and is based on 3lbs baby back ribs. It can take some practice, but once you get the hang of it, peeling away the membrane is easy.

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