BBQ ribs are super tasty, but not everyone wants to go out on the grill and make these. Luckily, we have the answer, with these amazing oven-baked ribs that you’ll definitely want to get more of, and those that, with the right textures and whatnot, will be able to get a whole lot of amazing benefits out of.
INGREDIENTS
2 lb. baby back ribs
1/2 c. packed brown sugar
2 tsp. kosher salt
1 tbsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1 1/2 c. ketchup
1 c. packed brown sugar
1/2 c. water
1/4 c. apple cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. molasses
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground mustard
1/4 tsp. paprika
Steps
Make sure your oven heats up to 300 to start, and then get a baking sheet, lining this with foil. If the ribs have that little membrane that’s near the backside over the bone area, remove this carefully with a knife, sliding this under so that it peels away slowly.
In a bowl, put together the salt, brown sugar, the garlic powder, paprika, pepper, cayenne, and the mustard powder. Put this mixture on the ribs, place this on a sheet to bake, and then bake this until it gets super tender, usually about 2 hours.
At this point, you can put the barbecue sauce together. Put a saucepan on heat that’s medium, combine the ingredients for the sauce together. Boil this, lower the heat, let this simmer for about an hour until this thickens up.
Broil the chicken next by taking the ribs out of the foil, brushing it with the sauce over this. Broil this until it begins to start caramelizing, usually after 2-4 minutes.
Tips
Rub them!
Make sure you do rub the ribs. This is because they’re usually packed in a vacuum you don’t want to have the liquid combine with. Put it underneath the faucet with cold water, peel off the skin over the top if you do notice the silverskin that’s over the bones. Make sure that they’re patted dry before doing this.
This is because it makes it a lot chewier and a lot tougher too. If you do want to leave the membrane on top of this, you can, but it does impact the taste of the dry rub, and it won’t actually season the ribs.
You can typically get the membrane off quite quickly with a paring knife underneath it, slowly pulling this, and then taking it off the ribs. You can also use kitchen tweezers or paper towels to make this easier for you as well.
Sometimes you don’t have to do this part, but if you want the best ribs, you should do this.
Season this well
Always make sure that you give them a lot of seasoning and sauces to this. Don’t be afraid to use more, since it does impact the flavor, letting this sink in and create an amazing mixture that you will enjoy, and you’ll be able to love.
Get them tender
Finally, get these bad boys tender. Don’t be afraid to leave them inside the oven for up to 2 hours in foil tightly wrapped to make sure that the liquid doesn’t escape from this, to make sure that they have plenty of juices, and really makes it taste good for you.