Oven Pork Rib Recipe

There are times when I'm just too tired or too lazy to fire up the smoker. This oven pork rib recipe is the one I fall back on when my energy level is in the dumps.

The ribs end up moist, tender and flavorful cooked this way, since they're swimming in bbq sauce and sealed up with aluminum foil the whole time they're baking.

Oven Pork Rib Recipe

Readying the Ribs

To simplify the serving of these babys, the slab is cut up into a pile of individual ribs before baking. That way, when they're done there's no fighting the hot slab with a sharp knife. Just pull 'em from the oven, let 'em rest for 20 minutes or so, and serve 'em...right out of the baking pan if you want fewer dishes to wash.

For really tender ribs, remove the membrane from the bone side before you divide the slab. You can see how this is done here, at rib preparation - removing the fell. This membrane can be pretty tough and rubbery, so it's best to remove it.

After that chore is done and the slab is cut into serving size pieces, put the ribs in a baking pan along with some of your favorite store bought bbq sauce. If you're lucky you'll have some homemade Kansas City style bbq sauce left over from your last barbecue. Be generous with the sauce, too. Two or three cups per slab is about right. If you want to kick it up, shake a bit of cayenne pepper on the ribs before you sauce them.

Cover the baking pan with heavy duty aluminum foil, sealing it well. This will ensure that the ribs are steamed as they cook. Now, if you have a pan with a tight fitting lid, all the better. I like to use my oval blue graniteware baking pan for baking pork ribs.

Bake the ribs for 2-1/2 hours at 325 degrees Fahrenheit. Leaving them in the covered pan, let the ribs rest on a rack for 30 minutes before serving. As the ribs begin to cool, some of that bbq sauce will be pulled into the meat, making them really juicy and flavorful.

The secret to making this oven pork rib recipe fly is to use a great tasting barbecue sauce. Cooked this way, the ribs won't have the texture or flavor of smoked ribs, but they'll still be pretty darned good eatin'.

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