Baby Back Pork Ribs with Barbecue Sauce in the Oven

Recipe for Pork Ribs that are to-die-for, featuring meat that easily pulls apart and is covered in a sticky homemade barbecue sauce. After being rubbed with a spice mixture and slow-cooked in the oven until they are tender enough to fall apart, these pork ribs are generously basted with a tangy and sweet sauce. It is so delicious that you won't be able to stop eating it.

This is a recipe that has been requested by many people to be included in my first cookbook, which is titled "Dinner."

Close up of Barbecue Pork Ribs recipe cooked in Oven with sticky barbecue sauce

A recipe for pork ribs

If you nibble daintily on a rib while holding it delicately between two fingers and wipe your fingers clean with linen napkins, it is highly unlikely that we will ever become friends.

If you grab them with your hands, devour them with great vigor, get sauce all over your mouth and smear it up towards your cheekbones, and then drop the bones, which have been sucked dry of every fiber of meat and sauce, so that they clatter dramatically on your plate, you will have successfully completed the task. Then, while making a lot of noise, lick each and every one of your fingers clean of all that barbecue sauce...

… If this describes you, then we should definitely be friends.

And welcome to the pork ribs that have been haunting your imagination.  

This recipe for pork ribs baked in the oven includes:

  • super easy

  • The meat has a tender texture.

  • A rub is applied to the ribs, and then they are braised in apple cider, which infuses the ribs with flavor.

  • topped with a homemade barbecue sauce that is uncomplicated but incredibly delicious

These oven-baked pork ribs are so tender that they practically fall apart, and the homemade barbecue sauce that they come with is out of this world.

Close up of Oven Barbecue Pork Ribs dinner with a side of Macaroni Salad, corn and cucumber tomato salad

How to Cook Pork Ribs in the Oven

The following is my method for cooking pork ribs in the oven. A few essential points are as follows:

  • A seasoning rub for the pork ribs, to give them more flavor;

  • Cooking liquid is an essential ingredient for this recipe for pork ribs, and this step is one of the most important. It generates a steamy environment, which helps to keep the ribs nice and juicy while they are slowly cooking in the oven. My beverage of choice is alcoholic apple cider, which is also referred to as hard apple cider, because, as is the case with many other things, alcohol contributes additional layers of flavor. However, there are a plethora of other choices, including beer, apple juice, broth, and even water;

  • Homemade barbecue sauce – Ribs are something of an event around these parts, so the thought of using barbecue sauce that was purchased from a store doesn't even enter my mind. It is also one of those sauces that is astonishingly simple to make at home and that really is that much better than those that are purchased from the store because it tastes pure and real and does not have that slight artificial edge that store-bought sauces do. If you give it a shot just once, you'll be a believer for the rest of your life.

  • Baste, bake, baste, bake The ribs will have a stickier coating of barbecue sauce if you baste-bake them for a longer period of time.

How to make amazing pork ribs in oven

Baby Back and St. Louis Style Pork Ribs are perfect candidates for cooking in the oven. It is also possible to use pork spare ribs, but the cooking time in the oven should be cut by 20 minutes due to the reduced amount of meat on the ribs.

'Here in Australia, we do not (as of yet) have any ) make a distinction between the various cuts of pork ribs (the majority of them are either a hybrid of Baby Back and St. Louis style or they are very skimpy spare ribs). In addition, there is a significant amount of variation in the manner in which pork ribs are cut between butcher shops and the major supermarket chains (Costco, Aldi, Woolworths, and Coles).

Simply search for pork ribs that are full of meat and are nice and fatty. Steer clear of the ribs that have been cut so closely to the bone on both sides that there is hardly any meat left; eating them is a miserable experience, and it's unethical to charge for 70 percent bone.

Everything You Will Need to Make Pork Ribs in the Oven with Barbecue Sauce

And the following is what you must have: There is nothing special about this, with the possible exception of the molasses in the barbecue sauce.

I don't recall the source of the information, but after trying it out once in my barbecue sauce, I never considered taking it out again. It imparts a color and an intensity of flavor that cannot be imitated by any other means. If you can get your hands on some, it is absolutely worthwhile to use. If not, there's no need to worry; just use golden syrup instead of regular brown sugar or dark brown sugar in place of regular brown sugar. Similar result

Barbecue Rub for oven pork ribs Homemade barbecue sauce for pork ribs in oven

Barbecue Sauce Specifically Designed for Pork Ribs

In this recipe, the barbecue sauce is utilized not only for glazing but also for serving. It is as simple as putting something in a pot and letting it simmer. Easy to maintain, does not require much effort, and, according to the person who compared the flavor to that of store-bought products, has a more authentic and authentic flavor. )

Because the recipe calls for 1 1/2 cups of ketchup, it will appear as though we are producing a significant amount. Believe me when I say that the better situation would be to have too much rather than too little. There is nothing worse than being stingy when glazing the ribs; you want to slather on a generous amount of abundance without worrying about saving some for serving. There is nothing worse than being stingy when glazing the ribs.

(And if you are a fan of sticky barbecue sauce, you should try this barbecue brisket and this barbecue beef ribs recipe next...)

Homemade Barbecue sauce for pork ribs Overhead photo of Oven Barbecue Pork Ribs

How to Complement Pork Ribs with Other Dishes

In the spirit of a traditional Southern barbecue, serve your pork ribs with macaroni salad and corn on the cob (try the most amazing GRILLED Buttered Corn). )

Other popular ones are as follows:

Also, if you're looking for something light and refreshing, give this Tomato, Corn, and Avocado Salad or this German Cucumber Salad a shot.

Oven Barbecue Pork Ribs dinner with a side of Macaroni Salad, corn and cucumber tomato salad

The pork ribs in this recipe are forgiving, and there is an abundance of flavor packed into them.

Assuming that the ribs you purchase are the kind that are typically nice and juicy and full of fat, it should be fairly difficult to mess this recipe up. Because the ribs are a tough cut of meat, they require a long, low cooking time in order to become nice and tender.

In contrast to other types of proteins, such as poultry, the amount of time needed to cook it is very forgiving. Therefore, even if you cook it for an additional half an hour than it calls for, it will still be juicy and delicious.

When it comes to eating pork ribs, there is simply no way to do so in an elegant manner. Accept the fact that you are going to end up with very sticky fingers, sauce smeared all over your face, and a huge grin on your face. -Nagi x

Watch how it's made in this video.

This is a recipe that has been requested by many people to be included in my first cookbook, which is titled "Dinner."

More rib recipes

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Servings 6

To scale, tap on it or hover over it.

Recipe video above Ribs of pork cooked with barbecue sauce in the oven It is simple to make, the ribs come out meltingly tender, and the dish is bursting with flavor thanks to the rub and braising the ribs in cider (see Note 1 for possible substitutions). ) as well as the homemade glaze for the barbecue sauce (Note: The video does not accurately portray the ingredients for the barbecue sauce. Mistake in the editing; use the ingredients that are listed in the recipe below. The video needs some work. )

  • Mix the ingredients for the Rub together, then rub it on both sides of the ribs, concentrating more on the meaty side. Place in the refrigerator for 20 minutes (or overnight) to marinate.
  • All ovens should be preheated to 160 degrees Celsius (320 degrees Fahrenheit).
  • Arrange the ribs in a single layer on a baking sheet. After the ribs have been covered with foil and baked for 1 hour and 30 minutes, or until the meat is fairly tender (Note 5), pour apple cider over the top of them.
  • Take out of oven and raise temperature to 180°C/350°F. After removing the foil and brushing the ribs with olive oil, place them back in the oven for another 15 minutes, or until the rub develops a nice crust.
  • You'll thank me later for suggesting that you line the new tray with foil and then baking or parchment paper.
  • Take the ribs out of the oven and place them on a tray that has been lined. Spread the ribs with any remaining juices from the tray.
  • Turn the ribs over so that the bonier side is facing up. Spread on the Barbecue Sauce, then place in the oven for ten minutes.
  • After removing from the oven, flip the ribs so that the meaty side is facing up. Spread on some barbecue sauce, then bake for five minutes. Continue doing so two or three more times until the ribs have a thick glaze on them.
  • Serve the ribs with any barbecue sauce that is left over, slicing them into individual or multiple rib portions.

Barbecue Sauce

  • Put all of the ingredients in a saucepan and let them cook over medium heat, stirring occasionally, for about half an hour, or until the mixture has thickened.
  • You can adjust the sweetness with brown sugar or honey, the saltiness with vinegar, and the tartness with lemon juice. Apply as a glaze to the ribs, and serve the sauce on the side.
1. Pork Ribs – Baby Back and St. Louis Style Ribs are the best options here. Pork spareribs work just as well, but the cooking time under the lid should be cut to 1 hour and 10 minutes (because they have less meat on them). We do not (yet) have this in Australia. ) Differentiate between the many different cuts of pork ribs The majority are a cross between Baby Back and St. Louis style ribs, or they are very small portions of Spare Ribs. Just search for meaty pork ribs that are nice and fatty, and you should be good to go. 5 centimeters in thickness, including the bone They should have the majority of the meat on the top side, with very little on the bottom side. Avoid ribs that have been cut so closely to the bone that there is hardly any meat left on them. Not only is it a miserable eating experience, but it is also unethical to charge for 70 percent bone. (Hint: Ribs from Costco are actually TOO thick, and they are somewhat on the lean side. They work for this recipe, but the leftovers don't keep as well as they should. I shop at Harris Farms and Costco, as well as butcher shops. 2. Apple cider with added booze; the use of an alcoholic beverage lends an additional layer of flavor complexity. In addition, beers and ciders of a lighter hue, such as pale ales, ordinary lagers, and the like, perform exceptionally well.   As a non-alcoholic alternative, you can substitute apple juice. Additionally, water can be used as a very last resort. 3. Vinegar; vinegar made from white wine or champagne also performs admirably here You can also use plain white vinegar, but you should cut the amount by one tablespoon because it is more acidic. 4. The addition of molasses to the barbecue sauce not only gives it an additional richness, but it also helps to darken the color of the sauce to the familiar and beloved shade of brown that is characteristic of barbecue sauce. Alternatives (in descending order of quality): dark corn syrup (not available in Australia), 2 tablespoons of dark brown sugar, 1 1/2 tablespoons of golden syrup (although the color of the sauce will not be quite as dark), and 2 tablespoons of normal brown sugar 5. The tenderness of the pork ribs; since this recipe is forgiving, there is no need to worry about the exact timing here. At 1 hour and 30 minutes, using two forks, check to see if the meat can be pulled apart with little effort (but not yet to the point where it "falls off the bone with a touch"). Keep in mind that they will require an additional 30–40 minutes in the oven. 6. To prepare on a barbecue - When I'm having guests over, one of my favorite things to do is make these on the barbecue. How to do it:
  • Continue following the recipe until the end of Step 4 (i.e. the second baking should be done uncovered to make the rub crusty).
  • The bone-side of the ribs should be coated with barbecue sauce before being cooked over indirect heat on high with the lid closed for five minutes.
  • Turn over so the meaty side is facing up, baste, and continue cooking with the lid down for five minutes. Continue in this manner for a total of three times until you have a nice caramel glaze.
7. The nutritional information presented here is based on the assumption that all of the barbecue sauce will be consumed, which is highly unlikely given that some of it will be lost in the cooking process.

Calories: 814 cal (41%) Carbohydrates: 39 g (13%) Protein: 38 g (76%) Fat: 55 g (85%) Fats that are Saturated: 18 g (113%) Cholesterol: 187 mg (62%) Sodium: 1733 mg (75%) Potassium: 964 mg (28%) Fiber: 1 g (4%) Sugar: 33 g (37%) Vitamin A: 442 IU (9%) Vitamin C: 3 mg (4%) Calcium: 82 mg (8%) Iron: 3 mg (17%)

Keywords: pork ribs cooked on the barbecue, pork ribs baked in the oven, and pork ribs spice rub

Recipe for pork ribs that was initially published in January of 2016. August 2019: This article has been updated with new photos, an enhanced recipe, a brand new video, and a new section called Life of Dozer has been added.

Dozer's Way of Life

He is so lucky that he doesn't need a four-leaf clover. He was blessed from birth... at the very least, ever since he was officially MINE Prince Dozer is a spoiled brat who wants for nothing. #spoiltbrat

Dozer the golden retriever 4 leaf clover

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