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Low & Slow Oven Baked Ribs
The gray days of January here in NE Pennsylvania leave us dreaming for warm weather and backyard barbecues. But since those days are still a few months away (think June), we decided to indulge in a little taste of Summer by oven baking or roasting a slab of ribs in the oven.
If you have never cooked ribs in the oven, you are in for a tender treat. Low and slow heat and a whole lot of patience (it will take close to 5 hours) and you will have a deliciously tasty and fall of the bone tender rack of ribs.
We have a wide selection of rib rubs (click here), any of which will work for this recipe, but we used an old favorite, St. Louis Rib Rub. Our St. Louis Rib Rub is hand blended with brown sugar, domestic paprika, celery salt, garlic salt, hickory salt, onion powder, ancho chiles, red pepper flakes, fennel seed, black pepper and vinegar powder.
If you want to make a BBQ sauce, you can follow this recipe and substitute St. Louis Rib Rub for the Smoky Molasses Rub. If you use a prepared BBQ sauce, you can always boost the flavor by mixing in a Tablespoon of Rib Rub.
Ingredients:
- 1 rack of baby back ribs (ours was 3 lbs which should serve 6 people)
- 3 Tablespoons St. Louis Rib Rub
- 1 cup BBQ sauce (prepared or homemade)
Instructions:
- Preheat oven to 250 degrees
- Remove the membrane from the back of the ribs, cut away the extra flap of tough meat and the top and discard. Click here for more information on prepping ribs.
- Line a baking sheet with foil and lay the ribs on the baking sheet.
- Generously coat all sides of the ribs with tSt. Louis Dry Rib Rub. Work it in with your hands, making sure that all surfaces are coated.
- Bake ribs, meaty side up, in the oven for 2 to 2.5 hours, uncovered.
- After the 2.5 hours has passed, remove the ribs from the oven and brush 1/2 of BBQ sauce all over them.
- Cover the ribs with aluminum foil and put them back in the oven and continue cooking for an additional 2 to 2.5 hours.
- Ribs are done when they reach an internal temperature of 190 degrees. (Click here for more information on how to tell if your ribs are done)
- Increase the temperature in the oven to 450 degrees.
- Brush the remaining sauce over the ribs and place them back in the oven uncovered for 5-10 minutes to create a thick crust with the sauce.
- Remove from oven, loosely cover with foil and rest for about 5 minutes. Serve.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 854.50
Total Fat 67.30g
Saturated Fat25.00g
Polyunsaturated Fat5.30g
Monounsaturated Fat30.50g
Cholesterol 267.80g
Sodium 1048.20mg
Potassium 728.00mg
Total Carbohydrate 4.20g
Dietary Fiber0.30g
Total Sugars3.40g
Protein 55.20g
The gray days of January here in NE Pennsylvania leave us dreaming for warm weather and backyard barbecues. But since those days are still a few months away (think June), we decided to indulge in a little taste of Summer by oven baking or roasting a slab of ribs in the oven.
If you have never cooked ribs in the oven, you are in for a tender treat. Low and slow heat and a whole lot of patience (it will take close to 5 hours) and you will have a deliciously tasty and fall of the bone tender rack of ribs.
We have a wide selection of rib rubs (click here), any of which will work for this recipe, but we used an old favorite, St. Louis Rib Rub. Our St. Louis Rib Rub is hand blended with brown sugar, domestic paprika, celery salt, garlic salt, hickory salt, onion powder, ancho chiles, red pepper flakes, fennel seed, black pepper and vinegar powder.
If you want to make a BBQ sauce, you can follow this recipe and substitute St. Louis Rib Rub for the Smoky Molasses Rub. If you use a prepared BBQ sauce, you can always boost the flavor by mixing in a Tablespoon of Rib Rub.
Ingredients:
- 1 rack of baby back ribs (ours was 3 lbs which should serve 6 people)
- 3 Tablespoons St. Louis Rib Rub
- 1 cup BBQ sauce (prepared or homemade)
Instructions:
- Preheat oven to 250 degrees
- Remove the membrane from the back of the ribs, cut away the extra flap of tough meat and the top and discard. Click here for more information on prepping ribs.
- Line a baking sheet with foil and lay the ribs on the baking sheet.
- Generously coat all sides of the ribs with tSt. Louis Dry Rib Rub. Work it in with your hands, making sure that all surfaces are coated.
- Bake ribs, meaty side up, in the oven for 2 to 2.5 hours, uncovered.
- After the 2.5 hours has passed, remove the ribs from the oven and brush 1/2 of BBQ sauce all over them.
- Cover the ribs with aluminum foil and put them back in the oven and continue cooking for an additional 2 to 2.5 hours.
- Ribs are done when they reach an internal temperature of 190 degrees. (Click here for more information on how to tell if your ribs are done)
- Increase the temperature in the oven to 450 degrees.
- Brush the remaining sauce over the ribs and place them back in the oven uncovered for 5-10 minutes to create a thick crust with the sauce.
- Remove from oven, loosely cover with foil and rest for about 5 minutes. Serve.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories 854.50
Total Fat 67.30g
Saturated Fat25.00g
Polyunsaturated Fat5.30g
Monounsaturated Fat30.50g
Cholesterol 267.80g
Sodium 1048.20mg
Potassium 728.00mg
Total Carbohydrate 4.20g
Dietary Fiber0.30g
Total Sugars3.40g
Protein 55.20g