Best 20 Oven Baked Ribs Recipes

EASY OVEN BAKED RIBS

Steps:

• Pre-heat oven to 250* F.
• Season all sides of the ribs with your favorite rub.
• Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side.
• Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using).
• Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes.
• Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would).
• Enjoy!

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

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.

BALSAMIC-GLAZED OVEN-BAKED RIBS

Steps:

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

OVEN-BAKED SWEET AND STICKY PORK BACK RIBS

Steps:

• In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
• Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
• Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
• Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
• Set oven to 350 degrees.
• Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
• Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
• Pour the remaining marinade from the bags into a bowl.
• Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
• Transfer the ribs to a serving platter and cut between bones.
• Delicious!

OVEN BAKED MEMPHIS STYLE RIBS

Steps:

• First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
• Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter).
• Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
• Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
• Place ribs in a baking pan and cover with foil.
• Place ribs on a rack positioned in the middle of the oven.
• To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
• After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
• Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough).
• remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
• Enjoy.

DELICIOUS OVEN BAKED BARBECUE BABY BACK RIBS

Steps:

• Prepare this sauce a day ahead and chill overnight.
• In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes).
• You can strain the sauce if desired to remove the onion and garlic, that is optional.
• Cool to about room temperature; cover and chill overnight or up to 2 days.
• Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking.
• Set oven to 350 degrees.
• Grease a large baking sheet/s.
• Place the ribs (meat side up) on baking sheet.
• Bake the ribs for 30 minutes.
• Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer.
• After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters.
• Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total).
• Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!

OVEN BAKED COUNTRY STYLE RIBS

Steps:

• Heat oven to 350 degrees. Place ribs in roasting pan. In 2 quart saucepan, combine remaining ingredients. Cook over medium heat, stirring occasionally until mixture comes to a full boil (5 to 8 minutes). Pour over ribs; turn ribs to coat all sides. Bake, turning ribs every 2o to 30 minutes for 2 to 2 1/2 hours or until ribs are fork tender. Remove ribs; skim fat from sauce. Serve sauce with ribs.

OVEN BAKED RIBS WITH SWEET AND SPICY SAUCE

Steps:

• Place the ribs meat side down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
• Season both sides of the ribs with salt and pepper then place into a large roasting pan. Sprinkle with sunflower oil. Cover with two sheets of aluminum foil and roast in the oven at 150°C for 3 - 4 hours, until the meat falls easily from the bones.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with the sauce. Return the ribs to oven and turn the heat to 220°C and bake the ribs for 10-15 minutes, just until the sauce begins to caramelize.
• Sweet and spicy sauce:.
• Sauté onions in olive oil until translucent over medium heat. Add the cumin and stir.
• Add the ketchup, brown sugar and apple cider vinegar. Stir to combine, cook for 2 minutes. Set aside.
• Braised red cabbage with apples:.
• Sauté onion in olive oil for 3 minutes.
• In the meantime cut apple quarters into slices.
• Add red cabbage, apple slices, ground caraway and balsamic vinegar, stir, cover the pan and simmer over low heat for 20 minutes or until cabbage is tender.
• Serve as a side to meat dishes.
• Roasted Kabocha squash:.
• Wash the pumpkin, remove the stem from the top and hardened part at the bottom, remove the seeds and cut into medium thick slices.
• Place the slices on a baking sheet lined with parchment paper, season with salt and sprinkle with olive oil. Bake in the oven at 200°C for about 30 minutes, until the skin is soft and meat is slightly.

OVEN BAKED BACON WRAPPED BBQ COUNTRY RIBS

Steps:

• 1. Lightly coat ribs with olive oil. Salt and Pepper Ribs to your liking. Wrap individual ribs with bacon, making sure that most of the rib is covered. Secure bacon with toothpicks. In a separate bowl, combine ingredients for sauce. Spoon enough sauce into a 9x13 glass baking dish to give the ribs a thin bed to rest on. Place Ribs in dish. Pour remaining BBQ sauce over Ribs. Cover, bake at 350 for 35 minutes..after 35 minutes are up, remove cover and bake for remaining 15.
• 2. Enjoy!

OVEN BAKED BBQ RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
• Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
• Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
• Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.

OVEN BAKED COUNTRY RIBS WITH GRAVY

Steps:

• Heat oven to 350°F.
• Dredge in flour sage, salt and pepper mixture.
• Heat oil and butter in a medium high fry pan.
• Add ribs and brown on all sides, then remove from pan.
• Lower heat and brown onions and garlic lightly, about 2 to 3 minutes.
• Add soup, broth, water and Kitchen Bouquet, stir to combine.
• Add ribs back to pan and spoon soup mixture over meat.
• Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary.
• Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.

CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 275 degrees F.
• Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
• For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.

DAD'S OVEN BAKED RIBS

Steps:

• Cut 4 lbs of pork back ribs into serving size pieces.
• Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
• About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
• Add the rest of the ingredients to the sauce pan and bring to boiling.
• Drain ribs and place in a shallow baking pan.
• Pour boiling sauce over the ribs.
• Bake at 350 F degrees for 20 minutes, basting often with the sauce.

SWEETIE PIE'S TENDER OVEN-BAKED ST. LOUIS-STYLE BBQ RIBS

Steps:

• 1. Preheat the oven to 250°F.
• 2. Wash the ribs under cold running water and pat them dry.
• 3. Put the ribs in a large deep dish and pour the pineapple juice over it. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
• 4. Whisk together the salt, pepper, sugar, and paprika in a large baking dish. Roll the ribs in the mixture, then arrange them in the baking dish. Add enough water to come halfway up the sides of the baking pan.
• 5. Bake the ribs for about 1 hour or until they are no longer pink when the meat is sliced away from the bone, then remove them from the oven and drain. Add the barbecue sauce and toss the ribs evenly to coat.
• 6. Increase the oven temperature to 400°F and return the baking dish to the oven. Bake for 20 to 30 minutes. Remove from heat and serve.

OVEN BAKED BAR-B-QUED RIBS

Steps:

• Preheat oven to 450°F.
• Cut ribs into serving size pieces (2 to 3 ribs).
• Place ribs in 9x13-inch pan and pour beer over top.
• Cover tightly and bake 1 hour 30 minutes.
• Remove ribs from oven and transfer to a platter.
• Drain grease and beer from pan.
• Place ribs back in pan and coat with sauce (as little or as much as you like) cover again tightly.
• Reduce oven temperature to 250°F.
• Bake additional 45 minutes.
• After cooking at a high temperature you may think that you have burned up your ribs, but after baking again at low temp with the sauce you will see how tender and juicy they turn out to be!

OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP

Steps:

• For the ribs: Preheat the oven to 325 degrees F.
• Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
• For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
• Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
• To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
• Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.

OVEN-BAKED RIBS

Steps:

• Place ribs in two foil-lined 15x10x1-in. baking pans. Bake at 325° for 2 hours; drain. Cut into serving size portions., Place ribs in an ungreased 13x9-in. baking dish. Squeeze oranges, reserving 1/2 cup juice and the peel. Combine the juice, barbecue sauce, onion, brown sugar, Worcestershire sauce, chili powder, pepper sauce and cayenne. Cut orange peel into large chunks and add to sauce; pour sauce over ribs. , Bake, uncovered, for 30-45 minutes or until ribs are tender and sauce is thickened, turning ribs several times to coat with sauce. Discard orange peel.

GLAZED COUNTRY RIBS (OVEN-BAKED)

Steps:

• Preheat oven to 300 degrees F. Chop 1 onion into 1-inch pieces. Place ribs, chopped onion, and garlic in 9- by 13-inch roasting pan with 1 1/2 cups water. Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours. Meanwhile, for red-currant glaze, finely chop remaining onion. Heat canola oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes. Remove from heat, reserve 2 tablespoons glaze for Sweet-and-Salty Pork Fried Rice, 1/2 cup for serving alongside ribs, and remaining glaze for brushing on ribs. Remove ribs from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F. Return ribs to pan, brush with glaze, and place on middle rack in oven. Baste with glaze every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.

OVEN BAKED KOREAN BBQ BEEF RIBS

Steps:

• 1. Mix all ingredients except ribs to make marinade.
• 2. Pour the marinade over the meat and make sure it's reaching all parts of the meat. Cover the meat and transfer it to the fridge. Marinate the meat for at least 4 hrs (but ideally for 24 hrs for optimal results).
• 3. Preheat the oven on 100 C/212 F (on fan forced setting) for 20 minutes.
• 4. Lay down some waxed baking paper (or aluminum foil) on a baking sheet (or roasting pan). Then place the marinated rack of ribs. Splash some marinade around the ribs but discard most of sauce.
• 5. Cook it for 8 hrs.
• 6. Take the meat out and carve. Serve.

EASY OVEN BAKED RIBS

Steps:

• 1 Pre-heat oven to 250* F. 2 Season all sides of the ribs with your favorite rub. 3 Using a 13x9x2 baking dish (or most likely a larger 15x11x2), place the ribs into the pan, do not over crowd. If using Baby Back slabs, place bone side facing up. If using individual Country Style (St. Louis), lay on their side. 4 Cover the baking dish with foil and place on center rack of pre-heated oven. Bake for approximately 2 1/2 - 3 hours (depending on the size of the ribs you are using). 5 Remove the ribs from oven and drain any grease from dish; reserving the foil for later use (waste not, want not). Flip the ribs over (meaty side up) and slather with your favorite BBQ sauce and return the dish to the oven (un-covered) for an additional 30 minutes. 6 Once done, remove the ribs to a platter, loosely tent the platter with the reserved foil, and allow to rest for 10 minutes. (This step is important -- the resting period gives the ribs time to re-distribute their juices, just like a steak would). 7 Enjoy!