How To Cook Ribs in the Oven

Who says you need a grill to cook good ribs? Over the years, my lack of outdoor space for a grill at my apartment has led me to pass up a good many recipes for barbecued ribs. But I don’t let that hold me back; I can cook up succulent ribs with my oven instead.

In fact, I do believe I’ve cracked the code to making perfectly tender and mouth-watering barbecue-style ribs in the oven. In this recipe, learn about the tips and steps to making the best oven-baked barbecue ribs.

This is one of those recipes that you almost have to try in order to believe. Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal environment for this kind of slow and steady cooking.

Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is juicy and tender. You’ll be licking your fingers in no time.

This recipe works with baby back or spareribs. For baby backs, two sets of ribs (two racks) generally feed four to six people. A typical spare rib rack weighs 2 1/2 to 3 pounds and feeds three to four.

You’ll need to remove the rib’s membrane (on the back side of the racks, closest to the bone) to ensure they are tender. A spoon works really well to pull up the membrane — just wiggle it between a bone and the membrane and pull up. Once you’ve got a small section of membrane, use a paper towel to grip the membrane and pull it off in one piece.

Go ahead and adapt this oven-roasting technique to any recipe for barbecued ribs that you take a fancy to. I love them simply brushed with mustard and sprinkled with a favorite spice rub. When I’m feeling fancy, I’ll make my own barbecue sauce and brush that on in the last half hour of cooking.

One thing that you don’t get with this method is the smoky barbecue flavor. Sad, but true. To capture a bit of that delicious flavor, add some extra smoked paprika to your spice rub or mix some liquid smoke into the mustard before brushing it on.

These ribs spend a few hours in the oven getting as tender as possible. What’s the best way to ensure they won’t dry out?

• Cover with foil halfway through cooking. Tenting the ribs with foil halfway through their cook time allows them to get good browning on the outside, but also retain their moisture throughout the long cooking time.
• Don’t be tempted to overcook them. Cooking ribs in the oven is different from cooking them in a smoker, and if they’re left in the oven too long they can get over done. When a knife slides easily into the meat, it’s time to pull them out.

Clouded by the smoke of mystery and lore, it is no wonder barbecue ribs seem so intimidating. So while fiddling with a smoker might make for an interesting weekend project, the oven and a few hours time are all you really need to serve ribs for supper.

• Adding liquid smoke: Do not be put off by the idea of adding liquid smoke; despite sounding completely artificial, it is a natural ingredient made from the smoke of burning hardwood. I like a mild smoke flavor, so I added just 1 teaspoon.
• Knowing when they’re done: It seems that we’ve all been fed the line that ribs are not done until they fall off the bone, when really, if these ribs reach that point they are overcooked. Cook until a knife slides easily into the meat.

— Patty, May 2018

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