When life throws you a rainy weekend, and your Netflix queue is your best friend, few things are as comforting as the aroma of ribs slow-cooking in the oven. Imagine a symphony of flavors—sweet, spicy, smoky—dancing around your kitchen, teasing you, making you believe that the world outside doesn’t matter, at least for now. These tender ribs, oh, they’re like a warm hug, melting in your mouth and leaving you with a taste of pure bliss—it’s like a little vacation for your taste buds without leaving home.
Steps
- Preheat the oven to 275°F (135°C) and prepare a large roasting pan or a rimmed baking sheet with foil.
- If the ribs have a membrane on the back, remove it by sliding a knife underneath and peeling it away, using a kitchen towel for grip if necessary.
- Season the ribs generously on both sides with salt and pepper, or apply a spice rub if desired.
- Place the ribs, meatiest-side up, in the prepared pan, possibly cutting them in half to fit, and tightly cover with aluminum foil to seal in moisture.
- Bake the ribs for 2½ to 3½ hours until the meat is tender and falls off the bone, checking after 2 hours for progress.
- While the ribs bake, heat olive oil in a saucepan over medium heat, add onions and cook until soft, then stir in cumin for 30 seconds.
- Add ketchup, hot chili sauce, brown sugar, and apple cider vinegar to the saucepan, season with salt, and cook for 2 minutes before setting aside.
- Remove the cooked ribs from the oven, discard the foil, and generously coat them with the prepared barbecue sauce.
- Optionally, broil the ribs on high for 3 to 4 minutes to caramelize the sauce, monitoring closely to prevent burning.
Ingredients
- 2 to 2 ½ pounds of baby back pork ribs
- 1 tablespoon of olive oil
- 1/4 cup of finely chopped onion
- 1/2 teaspoon of ground cumin
- 1/2 cup of ketchup
- 1 tablespoon of hot chili sauce, such as Sriracha
- 2 tablespoons of light brown sugar
- 1 tablespoon of apple cider vinegar
- Salt, to taste
- Ground pepper, to taste
Nutritional Values
Calories: 1732 | Protein: 104 g | Carbohydrate: 52 g | Dietary Fiber: 0 g | Total Sugars: 44 g | Total Fat: 120 g | Saturated Fat: 40 g | Cholesterol: 428 mg | Sodium: 2776 mg
FAQ
- How do I ensure my ribs are tender and fall off the bone?
- Achieving tender ribs is all about baking them slowly at a low temperature. Set your oven to 275°F and bake the ribs for 2 ½ to 3 ½ hours. Removing the membrane from the back of the ribs also helps them become more tender.
- Can I use a different type of ribs for this recipe?
- Yes, you can use other types of ribs such as spare ribs, country-style ribs, or St. Louis-style ribs. The cooking time should be similar, but keep an eye on them as they bake to ensure they reach the desired tenderness.
- What should I do if the membrane is still on the ribs?
- If the membrane is still attached, place the ribs meat-side down on a cutting board. Use a knife to gently slide under the membrane and then peel it away using your fingers. If it’s slippery, a kitchen towel can help you grip and remove it.
- What are some recommended side dishes to serve with ribs?
- Popular side dishes to complement ribs include potato salad, coleslaw, cornbread, crispy roasted potatoes, and mashed potatoes. For a refreshing contrast, consider serving a pasta salad or a fresh salad with homemade dressing.
- How should I store and reheat leftover ribs?
- Store baked ribs in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. To reheat, wrap the ribs in foil and place them in a 275°F oven for 20 to 30 minutes, or grill them over medium heat. Add BBQ sauce before serving for added flavor.
Tips
- Remove the Membrane: For the most tender ribs, ensure you remove the thin membrane on the back of the rack before cooking. If it’s slippery, use a kitchen towel to grip and peel it off.
- Cook Low and Slow: Bake your ribs at a low temperature of 275°F for 2 ½ to 3 ½ hours. This slow cooking method ensures the meat becomes tender and falls off the bone.
- Seal with Foil: Wrap the ribs tightly with aluminum foil to keep them moist and ensure even cooking. This step is crucial for achieving that perfect tenderness.
- Caramelize the Sauce: After baking, slather the ribs with barbecue sauce and broil them for a few minutes to caramelize the sauce. Keep a close watch to prevent burning.
Equipment
- Large Roasting Pan or Rimmed Baking Sheet
- Aluminum Foil (Heavy Duty, if possible)
- Sharp Knife (for removing the membrane and checking the ribs)
- Oven Broiler (if your oven doesn’t have this feature, a standalone broiler might be necessary)
- Saucepan (for making homemade BBQ sauce)
