The Best Oven Baked Barbecue Pork Ribs is the first recipe I ever cooked completely on my own. I was seventeen and learned this from my Mom. This means that anyone can make this recipe. You do not need a barbecue grill or smoker to make delicious ribs. This recipe has been in my family’s meal rotation for over fifty years. You will impress everyone with these tender and flavorful ribs.
Savor the flavor of tender, juicy pork ribs with our foolproof oven-baked barbecue recipe. Perfectly seasoned and slow-cooked to perfection, these ribs are a must-try for any BBQ lover!
Barbecue Without The Grill Or Smoker
The Best Oven Baked Barbecue Pork Ribs is the first recipe I ever cooked completely on my own. I was seventeen and learned this from my Mom.
If a seventeen year-old can make this recipe, that means that anyone can. You do not need a barbecue grill or smoker to make delicious ribs.
This recipe has been in my family’s meal rotation for over fifty years. You will impress everyone with these tender and flavorful ribs.
This recipe does not come without controversy. I ALWAYS have many people, especially men, come at me for boiling the ribs before baking them.
This is a necessary step that adds flavor and texture. I have a whole paragraph below that details why this step is important.
Boiling The Ribs Beforehand
As you will see in the recipe card, there is a step where you parboil the ribs before baking them. Many people lose their minds over this step and I am always confused as to why.
This boiling step does a couple of things necessary for great ribs.
One, it helps take some of the grease out of the ribs. This allows for the sauce and or seasoning to really “stick to your ribs” when baking the sauce on and into the meat.
Secondly, boiling the slabs before baking helps to soften and tenderize the meat. “Fall off the bone” is a favorite for a lot of people, but we prefer the ribs to be tender, but still have some bite to them.
This step creates that perfect texture for us. Give it a try and I bet you’ll love it as well.
Why The Controversy?
When I get attacked regarding the boiling step for this recipe, I always ask the protestor how they make ribs.
ONE HUNDRED percent of the time they tell me nearly THE EXACT SAME STEP of boiling the ribs, but in grill form.
When the boil haters share their method it ALWAYS includes a step where they have the ribs submerged, at least partially, in some type of liquid and sealed off, usually in foil, to cook and steam for many hours.
Cooking meat in hot liquid? That sounds a lot like boiling to me!
Gotcha!
The reason for their step is to achieve the same exact goals as mine when boiling.
I do not disagree with their step.
Their step works!
My step of boiling just cuts down the cook time by a lot.
I really encourage anyone who doubts my rib method to try it.
The Sauce Is Boss
We have used Open Pit Barbecue Sauce for all of eternity. It is the best barbecue sauce in the world.
They’re not even paying me, but Open Pit, if you’re reading this, I wouldn’t turn it down!
You will see in the recipe that we like to doctor the sauce up a bit.
The additions make the Open Pit even more flavorful by adding a little different texture to the sauce once it is baked on the ribs.
What Kind Of Ribs To Buy?
It can be confusing figuring out what kind of ribs to buy. The ribs I use in this recipe are pork and they are usually labeled as baby back ribs or pork spare ribs.
They tend to be packaged as pictured below. I often buy the ribs from Aldi and I love them.
Removing The Film
You will see in the recipe card instructions that I have a step where you remove the film from the back of the ribs. A lot of people call this the “silver skin.”
Removing it is fairly easy. You just make a slit and peel it off the back.
The Rib Renegades who come for me also tend to think that they have to cook their ribs SO long to help in tenderizing this film on the back because they do not remove it.
I find it easier and quicker to remove this and carry on with my rib loving life!
Ingredients
- 1 or 2 Slabs of Pork Back Ribs (I think I used Spareribs, but Original Tipsy says she uses backribs)
- 1 18 ounce Bottle of Open Pit Original Bbq Sauce
- 1 medium Yellow Onion, Rough Chopped, Skin can stay on.
- 1/2 cup of apple cider vinegar
- 1 T of Dried Oregano
- 1 T of Dried Parsley
- 1 T of Onion Powder
- 1 T Garlic Powder
- 3 T of Soy Sauce
- 1 T of Worcestershire
- 2 T of Brown Sugar
- 4 T of Kosher Salt
Instructions
- Cut the slab of ribs in half.
- Remove the thin layer of film from the back of the ribs. You can do this by cutting a small slit down the center of the back of the ribs, loosen the film and it should peel easily from the back of the ribs.
- Add the ribs to a stock pot and cover with water. Add in the onion, vinegar and salt.
- Bring the ribs to a boil, reduce heat and let simmer for 25 to 35 minutes.
- While the ribs boil, mix all the remaining ingredients into the Open Pit Bbq Sauce.
- When the ribs are done boiling, drain them and remove them from the pot. Discard the water, onions and herbs.
- Cover a cookie sheet with tin foil and heat your oven to 375 degrees.
- Place the ribs in the oven for 10 minutes. Remove the ribs after 10 minutes and begin basting with the bbq sauce on one side. Place back in oven for 15 minutes.
- Remove the ribs from the oven after 15 min and repeat process on the other side of the ribs.
- I repeat the process on each side about 3 times until the ribs are nice and caramelized on both sides with the bbq sauce.
Enjoy your delicious creation of The Best Oven Baked Barbecue Pork Ribs! Whether you’re hosting a summer cookout or craving a comforting meal at home, these tender, flavorful ribs are sure to impress. Pair them with your favorite sides, and don’t forget to share your cooking experience with us. Happy grilling!
Recipe adapted from thetipsyhousewife
