OVEN ROASTED LOW AND SLOW BBQ RIBS
These low and slow BBQ ribs are roasted slowly, on low heat to produce the most succulent bbq ribs EVER!! Most of the work in this recipe is putting the rub together because the rest of the work is a piece of cake!
Provided by Joanne Andrea @The Salty Pot
Categories DINNER
Time 3h15m
Number Of Ingredients 9
Steps:
- 1.rinse the ribs and pat dry.*optional step* - Remove the silver skin. 2. Cut ribs into 2 - 3 rib portions3. Mix together all the seasonings and sprinkle on top, bottom and sides of the rib portions. 4. Place into a bag or container and marinate 6 - 8 hours, or even overnight. 5. Preheat oven to 250F6. Wrap the rib portions in foil and place in the oven. 7. Roast for 2.5 - 3 hours. 8. Remove from the oven when they've come to temperature and take the ribs out of the foil. 9. Place the ribs on a rack and brush with the bbq sauce. 10 Broil on both sides to produce some crispy char bits on the outside of the ribs. Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 ribs, Sodium 1061 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!
This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!
Provided by januarybride
Categories Pork
Time 4h20m
Yield 1/3 rack of ribs, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 225 degrees.
- Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
THE BEST OVEN ROASTED RIBS
This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.
Provided by taylortwo
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
- Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
- Mix mustard and liquid smoke in another bowl.
- Lay ribs directly on removed oven rack and lightly sprinkle with salt.
- Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
- Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
- Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
- Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
- If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
- Transfer ribs to foil lined pan meat side up.
- Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
- Let stand for 5-10 minutes before serving.
LOW AND SLOW BAKED RIBS
Make and share this Low and Slow Baked Ribs recipe from Food.com.
Provided by foodart
Categories Pork
Time 6h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl and salt, steak seasoning, brown sugar, chili powder, chili flakes, espresso. Paprika, cumin powder, garlic and onion combine and set aside until needed. This mixture will fill 1 quart size container and still have some extras seasoning left.
- Line a half size baking pan and line with alum foil and place the ribs on the pan and starting with the bone side down heavy coat both side with the seasoning mix. With the meaty side up pour some of the barbecue sauce to coat. Let the ribs set for an hour.
- Preheat oven 250º.
- Place the baking pan into the oven and bake for 5 hours.
Nutrition Facts : Calories 521, Fat 7, SaturatedFat 1.1, Sodium 16895.4, Carbohydrate 118.6, Fiber 18.5, Sugar 71.3, Protein 9
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Estimated Reading Time 2 mins
- Seasoned and Baked. Try this recipe: Baked BBQ Baby Back Ribs. For this method, you'll coat baby back ribs with a homemade dry rub, seal them in foil, and bake them at low heat for two hours.
- 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.
- Marinated, Baked, and Broiled. Try this recipe: Tender Pork Spare Ribs. For this three-step method, you'll season pork ribs with a homemade dry rub and refrigerate them overnight.
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From thestayathomechef.com
5/5 (12)Category Main CourseCuisine AmericanCalories 771 per serving
- Preheat oven to 275 degrees Fahrenheit. Line a baking sheet or roasting pan with aluminum foil.
- Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Use a paper towel to provide a better grip if slippery.
- In a small bowl, stir together the ingredients for the dry rub, paprika, salt, pepper, onion powder, garlic powder, and ground mustard. Rub this mixture generously over the outside of the ribs to coat. Place seasoned ribs in a single layer onto prepared baking sheet or roasting pan.
- Cover pan with aluminum foil. Cook in the preheated 275F degree oven for 3 1/2 to 4 hours until ribs are tender.
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