You can still have moist and tender barbecue pork ribs even if you do not have a grill. I will show you step-by-step how to cook the pork ribs in the oven. When you’re finished cooking them, they will fall off the bone. The flavor…well, what can I say except that they are absolutely, totally delicious.
Moist and Tender Barbecue Pork Ribs In The Oven
One slab has been 4 individual meals.
The other slab is in the freezer…just waiting.
Wash the ribs under running cold water.
The sugar will melt over the spices while marinating.
Sprinkle with more rub in a thin layer.
but keep both ends vented open to release some of the steam while cooking.
Cook in a preheated oven at 350 degrees for one hour.
Turn oven down to 250 degrees.
Cover and cook for one hour.
Cover and cook for 1-2 more hours.
so I stood eating at the oven.
I know…totally pathetic, right?
Yeah, let me see you try to resist eating them immediately.
I bet you can’t do it either.
Moist and Tender Barbecue Pork Ribs In The Oven
Ingredients
2 slabs of pork ribs, room temperature
1/2 cup Montreal Steak Seasoning for one slab
1/2 cup Mrs Dash Mesquite Grilling Blends for the other slab
2 tablespoons garlic powder for each slab
1 teaspoon cayenne pepper for each slab
1/2 teaspoon Old Bay Seasoning for each slab
1/2 teaspoon black pepper for each slab
1 cup brown sugar for each slab
Preparation:
Prepare a vented rack by covering the base with aluminum foil.
Mix half the spices with the Montreal Steak seasoning in a small bowl (not the sugar). Mix the other half of the spices with the Mrs. Dash Mesquite Grilling Blends (not the sugar). Set aside.
Wash the ribs under running cold water. Using a knife, separate the membrane from the bone enough to hold between paper towels to remove completely. Sprinkle spices in an even layer on all sides. Don’t rub – just sprinkle. Place ribs, meat side up, on rack. Seal the spices with a layer of brown sugar on top – softly patted on meat. Let marinate in the refrigerator 30 minutes to 1 hour. The sugar will melt over the spices while marinating. Sprinkle with more rub in a thin layer.
Pour about 10 ounces of water in the bottom of the foil covered pan to create steam. Cover the ribs and pan with aluminum foil, but keep both ends vented open to release some of the steam while cooking. Cook in a preheated oven at 350 degrees for one hour. Remove from oven and cover with your favorite barbecue sauce. Turn oven down to 250 degrees. Cover and cook for one hour. Remove ribs from oven and add another layer of barbecue sauce. Cover and cook for 1-2 more hours. Remove from oven and serve hot.
Definitely good enough to lick your fingers and gnaw the bone!
Redhead Riter, your pork ribs look delectable! I am so glad that you live thousands of miles away from me — or I would be at your house every night eating dinner!
That looks and sounds delicious! I might have to try that recipe! Thanks for sharing!
~Bren
ascribblerstale.com
Looks delish. Here in Texas, we smoke them with mesquite wood. I liked your mango post.
This actually looks like something I could make! I'm always nervous about ribs and things like it. Thanks Red. I can't wait to try it!
cooking now i will let you know how the turn out ! thanks for the help.
They will turn out perfectly, I’m sure! *Finger licking good*
After looking at the pics I had to go with this recipe. They are cooking now and I cannot wait! Love the humor added to the recipe!
Great! So how did you like them? Did you save any for me? LOL
Usually cook mine in a coca cola boil then in the over but I must say these looked good and will have them ready for the oven in about 30 minutes, looking foward to see how they come out 🙂
Did you save me some? What’s your address? LOL
Do u cover the inside of the pan or the base( bottom of the pan) ?
You don’t have to cover the base of the pan with aluminum foil, but I do for easier clean up. Is that what you meant with your question?
They look scrumptious:)
They ARE scrumptious! LOL
When u look at the picture the whole pan is covered that’s why I ask just to get so clarification more importantly can I used an roasting pan w/ the rack?
The bottom part of the broiling pan is covered with aluminum foil.
Then add the rack and put the meat on it. Do not cover it with foil.
Then cover the whole thing with foil that remains vented.
A roasting pan is very deep. If the rack sits high in the roaster, it should be okay.
Ok just so I’m understanding, so u pour the water in the pan then u wrap the base with foil and place the rack with the ribs on top then wrap the whole pan with foil Cause when u look at the picture that’s what it look like this will be my first time cooking ribs that’s why I asking so many questions
Brittany, the directions say, “Pour about 10 ounces of water in the bottom of the foil covered pan”
So to answer your question, you cover the base part of the pan with foil and THEN you pour the water in and THEN wrap the whole pan with foil. Picture #13 is quite apparent that the pan is covered with foil before the water is poured.
Good luck!
These ribs are just melt in your mouth delicious! My husband requests them! I must make them twice a month now at least! The spice rub is very easy & lends itself to other variations. I tend to make it with whatever spices I have on hand. Thank you so much for sharing! This is a go-to for Sunday dinner in our house!
Thank you so much for your comment and I’m so glad you enjoy this recipe so much! 🙂
For years i have tried to make fall off the bone ribs. One little step me and the wife never knew about was removing the membrane. The ribs are marinating now and I cant wait to dig in. Thank you for the detailed instructions. Love the humor as well. Much respect from Kansas!!
Thank you so much! I’m glad that I could help and that you found the instructions helpful. 😀 Let me know how you like them when they come out of the oven 😀
I’m making these today! Quick question, is the recipe based on 2 whole slabs or one cut in half? If it is one, do I need to adjust cooking time?? It’s the first time doing ribs and want to make sure I’m doing it right! They look delicious. I’ll let u know! 🙂
Yes, the recipe is for 2 slabs. How did they turn out?
If I’m cooking only 1 slab, how do the times change? Just about ready to put the oven 🙂
The times won’t change. You still have to cook them the same amount of time. Enjoy!
What is the purpose of mixing two separate rubs?
Thanks for asking Lenya,
Different spice mixtures For different flavor options at the same meal.
We use this cooking method every time we make ribs now….its amazing!
Just a quick question as we are having them tonight.
Am I able to marinate in the fridge for over an hour?
It won’t hurt to marinate the ribs longer than an hour, but I wouldn’t leave them in there too much longer. 🙂 How did they turn out?
I tried your recipe and my family went crazy for the ribs! They disappeared so fast, there was none when I went back for seconds. My sister even asked me to make some for a party she’s having at her house. Amazing recipe. Thanks!!!
Thank you so much for sharing, Evelyn! I’m so glad everyone enjoyed the ribs. 😀
Hi the recipe looks delicious! I wonder if you could make the same way but in a slow cooker how would that turn out like??
Hmmm, I have no idea, but I bet if you do it long enough, the meat would fall right off the bones! Yum!
Made these twice already! Awesome!
I’m so glad you enjoy them so much! 🙂
Hi these look Delicious. I was wondering if I could cook them today and just warm them up on the grill tomorrow?
Sure! They will taste delicious the next day too. 🙂
I used this recipe with a package of individually cut country style ribs instead and I screwed up and forgot to turn down the temperature to 250°; but, they still turned out to be AMAZING!! Thank you for a great recipe. This was my very first attempt at cooking ribs and my family is demanding it again soon.
I’m so glad they worked out for you! 🙂 Bone gnawing, finger licking good!
Oh how I love these ribs. They are the best I have tasted that were made in an oven. I hope that it was ok, because I shared your recipe on my facebook page today ((I gave you the credit that your deserve!)) I did this because my roommate requested them for her birthday feast. When I made them before, she raved about them and shared them with her friends because they were so good. But then she didn’t have enough for “seconds”….lol! IT was a SAD day when THAT realization hit her. So that she doesn’t have to share her ribs this time, I shared your recipe so our friends can make their own. Thanks so much for sharing YOUR recipe. It is indeed wonderful!
🙂 I’m soooooooooooo glad that your family loves these ribs. 🙂 I actually think they are fun to prepare even though it takes a little time, but I love the attention to the process. Thank you Linda! 😀
your recipe and “especially pictures” look amazing and so easy. I’m cooking the ribs right now. I hope they taste as good as they look ! Thank you.
🙂 Thank you so much Anne!
These ribs are awesome! I cooked them tonight & the family loved them!! Thanks for sharing I did it without BBQ sauce I didn’t have any my husband said they were perfect don’t add it next time. The meat was so tender & full of flavor!!
Great! I’m so glad you enjoyed the recipe!
I love those ribs and more importantly my family do too!
I was looking for a new BBQ recipe and found your by accident and what a wonderful accident!
Thanks
I’m so glad you enjoyed the recipe! Thank you Alicia!
Thank you so much for the recipe. The hardest part was painting my nails red. LMBO
Ha! Ha! Too funny!
My usually put our ribs on the grill, but miss them during the rainy/snowy months. I decided to try this so we could enjoy our favorite ribs during a week of 7 days of straight rain. These were so tender & delicious! Thank you so much for sharing!
Thank you and my pleasure!
Thank you for this wonderful recipe. I could not find the brand names you listed so I used McCormick mesquite and Montreal steak seasonings. I also used Kingsford smoked hickory bbq sauce. Because I only cook Asian food, I needed explicit instructions. Your directions could not have been any simpler to follow, especially since you had visual support. Thank you for that.
My guests just chowed down on these soft, succulent ribs which we ate with Thai sticky rice. There is nothing left. Now we are sitting with satisfied bellies, watching Real Madrid win the UEFA Championship. Thank you for sharing your recipe.
Good Morning …
I’m excited to make these this afternoon … we just haven’t hit the mark on our smoker so after two years of trying I’m finally moving over to the oven. When you say pork ribs … can I use Baby back ?