Oven Barbecue Ribs
Slow-baked pork ribs with a sticky glaze, made for a home oven rather than a smoker.
United States · Pork · 195 min
DeSabor Kitchen · Published · Updated · 15 / 180 / 195 min · 4 · United States
Jump to RecipeA sealed foil packet traps moisture during the slow bake. Add the sweet sauce only near the end so it glazes rather than burns. Tenderness, not the minimum safe temperature alone, determines when the ribs are ready.
The Story Behind the Dish
American barbecue varies widely by region, fuel and sauce. This is an explicitly oven-baked adaptation for an everyday kitchen.
Ingredients
- 1.5 kg pork baby back ribs
- 2 tsp smoked paprika
- 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper
- 1 tbsp brown sugar
- 200 ml barbecue sauce
- 2 tbsp apple cider vinegar
Instructions
- Heat oven to 150°C. Remove the tough membrane from the bone side of the ribs. Mix paprika, garlic, salt, pepper and sugar; rub over the meat.
- Place ribs meat-side up on a foil-lined tray. Add 2 tablespoons water and seal tightly with foil. Bake 2½ hours.
- Check that meat is tender and reaches at least 63°C; for tender ribs it will usually be much hotter. Mix sauce and vinegar. Uncover, brush generously and raise oven to 220°C.
- Bake 15–25 minutes until glossy, watching for burning. Rest 5 minutes, then cut between bones.
Cook's Tips
- Oven ribs lack a smoker's bark and smoke. Smoked paprika gives a gentle smoky note without pretending otherwise.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Rest before cutting between the bones. Offer coleslaw, corn or baked beans separately, and keep extra barbecue sauce at the table rather than drowning the ribs.
Variations & Substitutions
A less-sweet glaze can use a more vinegary sauce. Keep the covered low-temperature bake unchanged. Cooking in a smoker is a distinct method with different fuel, timing and texture.
Spare ribs are larger and usually need more time than baby back ribs. Use a prepared sauce you enjoy, checking its salt and sugar. This method is not calibrated for beef ribs.
Storage & Reheating
Refrigerate within 2 hours at 4°C or below for up to 3 days. Store as small rib sections with their juices, or freeze wrapped portions for up to 2 months.
Wrap with a spoonful of water and warm at 160°C until the meat reaches 74°C. Uncover briefly with a little glaze if desired; avoid prolonged high heat that dries the ribs.
The DeSabor Table
- Oven Barbecue Ribs — Main Dish