Baked BBQ Ribs
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes
Don’t have a grill or smoker? No problem. These oven-baked ribs bring that slow-cooked BBQ flavor straight to your kitchen. With a few simple steps, you’ll get juicy, fall-off-the-bone ribs without the need for an outdoor setup.
Ingredients:
- 1 slab spare ribs
- 2 tbsp yellow mustard (binder)
- Uncle Dibbz Memphis Bussin’ BBQ Rub (to taste)
- 2 tbsp apple cider vinegar (ACV)
- 3 tbsp unsalted butter, cut into pieces
- 2 tbsp honey
- Heavy-duty aluminum foil
- 1/2 cup BBQ sauce (store-bought or homemade, recipe below)
Homemade BBQ Sauce (Optional):
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp hot sauce (optional for heat)
Instructions:
1. Prep the Ribs:
- Trim any uneven edges or excess fat to create a rectangular shape for even cooking.
- Remove the membrane from the back of the ribs.
- Coat both sides of the ribs with yellow mustard as a binder.
- Season generously with Uncle Dibbz Memphis Bussin’ BBQ Rub.
2. First Bake:
- Preheat oven to 350°F.
- Place a wire rack on top of a baking sheet to elevate the ribs.
- Add 2 tbsp ACV to the bottom of the pan (to help create steam and keep the ribs moist).
- Cover the ribs with foil and bake for 1 hour.
3. Wrap & Flavor Boost:
- Remove ribs from oven.
- Place two sheets of heavy-duty foil down and add 3 pieces of butter, honey, additional rub, and a splash of ACV.
- Place the ribs top-side down (bone-side up) onto the mixture.
- Repeat the butter, honey, rub, and ACV process on the bone side.
- Wrap tightly in foil and return to the oven for another hour.
4. Glaze & Broil:
- After an hour, remove the ribs from the oven and carefully flip them top-side up.
- Brush an even layer of BBQ sauce over the ribs.
- Place the ribs back in the oven uncovered under the broiler at 475°F (or broil setting) for 3-4 minutes, watching closely to prevent burning. This helps tack on the sauce and create a caramelized finish.
5. Rest & Serve:
- Remove ribs from oven and let them rest for at least 30 minutes before slicing.
- Serve and enjoy!
Notes:
- Using a wire rack helps circulate heat and allows for more even cooking.
- Resting the ribs ensures the juices redistribute, making them extra tender.
- No broiler? Bake at 450°F for 5-7 minutes instead.
These Renter-Friendly Ribs prove you don’t need a backyard smoker to enjoy top-tier BBQ at home. Enjoy!
Tried this last night and had a few comments:
1) Two hours plus a broil may not be enough to cook your ribs through, particularly if they are thick and meaty. Mine needed another 30 minutes on top of the three cooking segments recommended here.
2) Be careful not to add too much apple cider vinegar – it’s powerful and can take over flavor and aroma.
3) To avoid burning the bottom of your roasting pan, add water along with the ACV in the beginning, and keep the liquid topped up during the process.
4) If you are using a great BBQ sauce at the end that you and your family love, don’t go too hard on the rub (spices) at the beginning, as they can alter the flavor profile you’re trying to achieve.
I made 2 batches of these ribs following your recipe. Left them under the broiler for 5 minute to glaze the sauce. Too long. 2 minutes is just perfect. My son came over and stole the remainder of the ribs. Great recipe.
Anxious to try your recipes