Recipe: Oven-Baked Barbecue Ribs

Recipe: Oven-Baked Barbecue Ribs

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Nealey Dozier
Mar 1, 2011
(Image credit: Apartment Therapy )

Spring is looming oh-so-near, and all this sun and warm weather brings the promise of grilling season. As much as I love braises and casseroles, I'm ready for burgers and barbecues. Unfortunately, my smoking skills aren't quite up to par.

(Image credit: Apartment Therapy )

My boyfriend on the other hand is the pit master in this relationship. In fact, he was raised on generations of secret family recipes, passed down from father to son. Their all-day smoked pulled pork is enough to make you weep. (Seriously, it's incredible.) This means I'm usually banished to the kitchen; fortunately, my signature sides pair nicely with his succulent 'cue.

But sometimes I get a little impatient. With a beautiful February Sunday looming ahead of me, I wanted a warm weather meal from the comfort of my oven, no charcoal required. Sometimes a girl has to take the horse by the reins, right?

These oven-baked ribs are about as hands-off as it gets. Meaning you can be planning your summer garden while they cook away. Or laying on the couch watching the Oscars red carpet. Or hand-cutting, battering, and frying 5 pounds of french fries. Or all of the above.

By the time these beauties come out of the oven, you'll be so hungry from the delicious smells taking over your house, you won't even question that they didn't come from the grill. Pair with your favorite summer side dish (potato salad would be perfect!), a crisp white wine, and you've got yourself a summer meal in the dead of winter.

(Image credit: Apartment Therapy )

Oven-Baked Barbecue Ribs

Serves 4-6

  • For the ribs
  • 5 pounds beef back ribs

  • For the marinade
  • 1 cup

    canola or vegetable oil

  • 1/2 cup

    cider vinegar

  • 3 tablespoons

    packed brown sugar

  • 1 tablespoon

    plus 1 teaspoon soy sauce

  • 1 tablespoon

    Worcestershire sauce

  • 1 teaspoon

    garlic powder

  • 1/2 teaspoon

    onion powder

  • 1/2 teaspoon

    kosher salt

  • For the barbecue sauce
  • 2 tablespoons

    unsalted butter

  • 1 1/2 cups

    ketchup

  • 1/3 cup

    Worcestershire sauce

  • 1/4 cup

    steak sauce or marinade (I use Allegra)

  • 2 tablespoons

    unsulfured molasses

  • 1/2 teaspoon

    onion powder

  • 1/8 teaspoon

    liquid smoke

  • Freshly ground pepper

For the marinade

Whisk all ingredients together until well combined. In a large baking dish, pour marinade over ribs and refrigerate, basting occasionally, for a minimum of 2 hours, but preferably overnight.

Preheat oven to 300°. Cover baking dish with aluminum foil and cook ribs for 2 hours.

Increase the oven temperature to 350°. Remove the aluminum foil and baste ribs with barbecue sauce. Continue cooking for 45 minutes, basting with sauce every 15 minutes. The ribs should easily separate with a knife and the meat should be fall off the bone tender.

Serve ribs with remaining barbecue sauce on the side.

For the barbecue sauce

In a small saucepan, melt butter over medium heat. Add remaining ingredients, whisking to combine. Bring to a boil, then reduce heat to a simmer. Allow to cook until thick, approximately 10 minutes.

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