Oven-Baked BBQ Ribs
alissa tory cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
Tender, flavorful pork ribs baked low and slow in the oven and finished with a sticky barbecue glaze. This method is a practical alternative when you do not have access to a grill or smoker.
- Time
- 3 hours 15 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
Weights are estimates. Together, the ingredients weigh about 1.52 kg before cooking, which is about 380 g per serving.
Steps
Remove the membrane from the bone side of the ribs if it is still attached. Pat the ribs dry with paper towels and place them on a foil-lined rimmed baking sheet.
Preheat the oven to 275°F (140 °C) (135°C (275 °F)).
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, and kosher salt.
Rub the seasoning mixture evenly over both sides of the ribs, pressing it onto the meat so the surface is well coated.
Cover the baking sheet tightly with aluminum foil. Bake the ribs for about 2 1/2 to 3 hours, until the meat is tender and has pulled back slightly from the bones.
Remove the foil and carefully drain away any excess rendered fat from the baking sheet.
Brush the ribs generously with barbecue sauce. If desired, stir the apple cider vinegar into the sauce first to make it easier to spread.
Increase the oven temperature to 425°F (220 °C) (220°C (425 °F)), return the uncovered ribs to the oven, and bake for 10 to 15 minutes, until the sauce is glossy, bubbling, and beginning to caramelize.
Rest the ribs for 5 to 10 minutes. Slice between the bones and serve with additional barbecue sauce.
Notes
The source description confirms oven-baked ribs but does not provide written quantities or method details. The ingredient amounts and cooking instructions are a standard reconstruction. For especially tender ribs, cook until a knife slides easily between the bones; avoid relying only on a fixed internal temperature.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 843
- Protein
- 71 g
- Carbs
- 44 g
- Fat
- 43 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
