Oven Baked Ribs
A low and slow cooking method makes these oven baked ribs so tender they fall off the bone. Once baked, we like to add a sweet and spicy barbecue sauce to the ribs, but a variety of sauce options are also tasty. For teh most tender oven baked ribs, we remove the thin membrane covering the back of the rack.
Ingredients
- 2 lbs baby back pork ribs
- salt and pepper to taste
- 1 TB olive oil
- 1/4 cup onion finely diced
- 1/2 tsp ground cumin
- 1/2 cup ketchup
- 1 TB hot chili sauce
- 2 TB light brown sugar
- 1 TB apple cider vinegar
- salt and pepper to taste
Instructions
Prepare Ribs
- Heat oven to 275° F
- If the ribs still have a thin membrane covering the backside of the rack, remove it
- Season both sides of the rack with a generous amount of salt and pepper. Place the rack, meat side up, in a large roasting pan or rimmed baking sheet. It may be necessary to break the rack in half to fit in the pan.
- Cover the pan or baking sheet tightly with aluminum foil and bake until the meat falls easily off the bone, approximately 3-4 hours.
Make Barbecue Sauce
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, approximately 5-8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt and pepper and cook for two minutes. Set aside
To Finish
- Remove the ribs from the oven. Discard teh foil and generously brush both sides of the rack with the barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the rack for 3-4 minutes, just until the barbecue sauce begins to carmelize. Keep a close eye on the ribs to avoid burnt sauce.