Before you cry blasphemy at thought of cooking ribs in an oven rather than on a grill as nature intended, hear us out. Your oven-cooked ribs can be tender, juicy and flavorful! Not to mention, if you live in a place where grilling simply isn’t an option in the middle of January, making ribs in the oven means rib dinners are possible any time of the year.
The Best Ribs for Baking
You’ll commonly see two main types of ribs. Both can successfully be made in the oven.
Spareribs
The first type is spareribs, which are also called St. Louis-style ribs (if the butcher has done a little extra trimming to the ribs). These ribs are larger and meatier than other varieties of ribs. They also tend to be fattier since they come from the ribs closer to the belly of the pig. Note that spareribs often require a longer cook time than baby back ribs.
Baby Back Ribs
The second type of ribs is baby back ribs, also called loin back ribs. These ribs are smaller and leaner than spareribs and come from the ribs closer to the loin of the pig. Because their meat comes from the loin region, baby back ribs tend to be more tender and expensive than spareribs. Learn more about the different types of pork you can find at your local butcher.
How to Choose the Best Ribs
The first step to perfectly cooked ribs in the oven is buying the best ribs possible. Not all ribs are created equal and knowing what to look for when you’re at the butcher is key. Here’s what to look for:
Meaty Ribs
When shopping for ribs, pay attention to their meat coverage. Avoid choosing ribs with thin patches of meat or completely exposed rib bones without any meat coverage. Ribs should be plump with an even thickness of meat from rib to rib. This ensures the ribs cook evenly in the oven.
Fat
Regardless of the type of ribs you buy, you want to see some fat. However, avoid ribs with large concentrations of fat in one area of the rack. Look for racks with fat that is evenly spaced and well-marbled throughout.
Color and Texture
Ribs that are fresh and not previously frozen are always the best route to go. If you’re unsure if the ribs you’re considering were frozen, check for any discoloration or rough, dry edges. This can indicate freezer burn from prolonged storage in the freezer.
Size
If you’re buying multiple racks to serve a family, look for racks that are similar in size. This ensures each slab will cook evenly and limit the chance for smaller racks of ribs to dry out before the larger racks come to temperature.
Shape
The shape of the ribs is also important. Spareribs are often trimmed into neat, rectangular blocks that are even from end to end. However, baby back ribs often taper at one end, making one end of the rack smaller than the other. Look for baby back ribs that are as uniform as possible from end to end with minimal curvature of the rib bones.
How to Make Ribs in the Oven
Ingredients
- 2 racks pork baby back ribs (about 5 pounds)
- 1/4 cup soy sauce
- 2 tablespoons cup dried oregano
- 2 tablespoons onion powder
- 2 teaspoons garlic powder
- 2 cups lemon-lime soda
- 1/2 cup unsweetened pineapple or orange juice, optional
Barbecue Sauce
- 1/2 cup sugar or packed brown sugar
- 1/2 cup hot water
- 1 cup ketchup
- 1/4 cup honey mustard
- 1/4 cup barbecue sauce of choice
- 3 tablespoons lemon juice
- 1-1/2 teaspoons white vinegar
Tools You’ll Need
- You want to cook ribs low and slow in the oven until their temperature reads between 170–180°. At this temperature, the fat and collagen in the ribs begin to break down, making them ultra-tender. Using a meat thermometer like this Thermapen is a great way to check the internal temperature of your ribs so you can pull them from the oven at their optimal level of doneness.
- Be sure to have plenty of aluminum foil on hand to cover the ribs as they bake in the oven. This is basic—but essential.
- Use a large baking dish made of ceramic, cast iron or metal. The pan should be large enough to lay the racks of ribs flat and at least 2 inches deep to hold the cooking liquid also.
Directions
Step 1: Mix the dry rub
In a small dish, combine the oregano, onion powder and garlic powder. Set aside. Next, remove the ribs from their packaging and pat dry with a paper towel. Brush the ribs with soy sauce.
Step 2: Apply the dry rub
Generously apply the dry rub to the meat by rubbing it on with your fingertips. Transfer the ribs to a large baking dish and cover with plastic. Refrigerate the ribs for eight hours or overnight.
Step 3: Add cooking liquid and bake the ribs in the oven
Preheat oven to 225°. Remove the ribs from the fridge and add the lemon-lime soda and orange juice to the roasting pan. For best results, pour the cooking liquid around the ribs and not over top. Do not fully submerge the ribs. Bake, covered tightly with foil until tender, about 3 hours.
Editor’s Note: A tightly sealed pan topped with aluminum foil will lock in the heat, steam and moisture around the ribs to keep them extra moist and juicy while they cook.
Step 4: Prepare barbecue sauce
While the ribs bake, mix the barbecue sauce. In a medium bowl, dissolve the brown sugar into the hot water. Then whisk in the remaining ingredients. Set aside.
Editor’s tip: Go all out and learn how to make barbecue sauce from scratch.
Step 5: Baste
After 3 hours, remove the ribs from the oven and uncover. Turn on your oven’s broiler and reposition your oven rack towards the top of your oven. Transfer the ribs to a foil-lined broiler pan and brush both sides generously with barbecue sauce.
Step 5: Broil
Place the ribs into the oven and broil for 3 minutes. Remove and baste the top again with barbecue sauce. Return to the broiler for an additional 3-6 minutes basting every 3 minutes with additional sauce. Remove the ribs from the broiler, cut into individual slabs, as desired, and serve with reserved barbecue sauce.
Editor’s Note: If you really crave that grill flavor, you may alternatively transfer the ribs to a hot, preheated grill to finish cooking. Place the ribs over low, direct heat and cook for 10-12 minutes, basting with barbecue sauce every 3-4 minutes until they reach an internal temperature of 170-180°.
The Best Baby Back Ribs
I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, Arkansas
Big John's Chili-Rubbed Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
Peachy Baby Back Ribs
It's easy to get a smoky outdoor barbecue flavor from your slow cooker. Trust me, I've fooled many people on more than one occasion with these ribs. —Mary Louise Lever, Rome, Georgia
Kansas City-Style Ribs
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
Crazy Delicious Baby Back Ribs
My husband craves a good ribs recipe, so we cook them multiple ways. This low and slow method with a tangy sauce is the best we’ve found. —Jan Whitworth, Roebuck, South Carolina
Honey Chipotle Ribs
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
"Secret's in the Sauce" BBQ Ribs
A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina
Sweet and Savory Ribs
My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.—Kandy Bingham, Green River, Wyoming
Jim's Secret Family Recipe Ribs
For more than 30 years, my brother-in-law Jim kept his famous rib recipe a secret. When he finally shared it, we just had to pass it along because we loved it so much. This one's for you, Jim! —Vicki Young, Brighton, Colorado
Tender 'n' Tangy Ribs
These ribs are so simple to prepare—just brown them, then combine with the sauce ingredients in your slow cooker. Serve them at noon, or let them cook all day for falling-off-the-bone tenderness. —Denise Hathaway Valasek, Perrysburg, Ohio
Baby Back Ribs
Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home. —Taste of Home Test Kitchen
Super Easy Country-Style Ribs
Growing up, our mom made sweet, tangy, smoked country style ribs. How I loved coming home from church to the delicious aroma as soon as I walked through the door. —Stephanie Loaiza, Layton, Utah
Honey-Beer Braised Ribs
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. —Terry Serena, McMurray, Pennsylvania
Peach-Chipotle Baby Back Ribs
My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina
Tender Spareribs
Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! —Julie Czmer, West Bloomfield, Michigan
Tasty Pork Ribs
I like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make this dish a favorite at your house.—Michelle Rominger, Albia, Iowa
Lip Smackin' Ribs
No matter what time of year you eat them, these ribs taste like summer. It's feel-good food! —Ron Bynaker, Lebanon, Pennsylvania
Country-Style Grilled Ribs
A sweet and tangy barbecue sauce, sprinkle with celery seed, coats these tender ribs. Chili powder and hot pepper sauce contribute to the zesty flavor. —Marilyn Beerman, Worthington, Ohio
Calgary Stampede Ribs
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province. —Marian Misik, Sherwood Park, Alberta
Tangy Spareribs
I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. —Judy Clark, Elkhart, Indiana
Saucy Grilled Baby Back Ribs
Don't worry about the beer in the sauce—it's just root beer, which is a subtle undertone to the yummy sauce. —Terri Kandell, Addison, Michigan
Plum-Glazed Country Ribs
When planning to make ribs one day, I remembered that a friend had given me homemade plum jelly. I stirred some into the sauce for a pleasant fruity accent. —Ila Mae Alderman, Galax, Virginia
BBQ Country Ribs
I created this country ribs recipe many years ago when I adapted a sauce I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. —Barbara Gerriets, Topeka, Kansas
Glazed BBQ Ribs
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil’ something extra! —Stephen Marino, Nutley, New Jersey
Spice-Rubbed Ribs
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania
Big Daddy's BBQ Ribs
There's nothing left on the platter when I make these BBQ ribs for my co-workers. The spices and brown sugar make an excellent rub. —Eric Brzostek, East Islip, New YorkThe post How to Cook Juicy, Flavorful Ribs in the Oven appeared first on Taste of Home.
Lauren Habermehl