Tomato Tomatoe

easy oven baked ribs

Oven baked ribs are one of the easiest things you could make. The oven does all the work and they take minimal time to prepare. The key to getting ribs fall off the bone is to roast them low and slow. Wrapping them in tinfoil seals in the moisture ensuring that you have a fall off the bone rib. I like to use my homemade BBQ sauce for this recipe but you could also use your favourite store bought BBQ sauce. The ribs cook low and slow in the oven which results in fall off the bone ribs. This is my favourite way to make ribs and they come out perfect every time. If you’re craving that smoky flavour from the BBQ, you could caramelize the ribs with the BBQ sauce for the last 30 minutes on the BBQ instead of keeping them in the oven. This is by far the easiest way to make ribs and the prep time is minimal. I know you’ll love this recipe as much as I do! Clean up is also so easy since all the mess is left in the tinfoil.

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easy oven baked ribs

Ingredients

• 2 racks of baby back ribs
• 1 cup homemade BBQ sauce or your favourite store bought
• 3 tbsp Dijon or yellow mustard
• 6 tbsp dry rib rub, your favourite store bought one (I like to use Kanel BBQ rub)
• salt and pepper

BBQ Sauce

• 1 1/2 cups homemade ketchup or your favourite store bought ketchup
• 8 dashes Worcestershire
• 4 dashes tobasco
• 4 tbsp brown sugar or honey
• 1 garlic clove, minced
• 1/2 white onion, finely minced
• 1/2 cup water
• 2 tbsp Dijon mustard or yellow mustard
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup white distilled vinegar (only add this if you are using a store bought ketchup)

Directions

1. Preheat the oven to 300° F. Remove the silver skin or the connective tissue that’s located on the back of the ribs. To do this, gently take a pairing knife to loosen the silver skin. After it’s loosened, the skin should easily pull away from the bone. Discard the silver skin and pat the ribs dry with paper towels. Lay out a large piece of tinfoil and place the ribs on top. Brush the ribs on both sides with Dijon mustard. Generously season the ribs on both sides with salt and pepper. Use your favourite BBQ dry rub and sprinkle on both sides of the ribs. Cover the ribs with another piece of tinfoil, ensuring the that they are covered. Roast the ribs in the oven for 3 hours, or until the meat is pulling away from the bone.
2. While the ribs are roasting, prepare the BBQ sauce (you can also use your favourite store bought kind). Heat a medium sized sauce pan to medium-low heat. Add a drizzle of olive oil to the pan. Once hot, add the onion. Sauté the onion until it becomes translucent and is fragrant. Add the garlic and cook until fragrant. This should take less than a minute. Add the ketchup, Worcestershire, tobasco, brown sugar, water, mustard and spices. Cook on low for 20 minutes, stirring every few minutes.
3. After 3 hours, remove the ribs from the oven and brush the BBQ sauce on both sides. Bake in the oven for another 30-45 minutes until the BBQ sauce has caramelized.

Notes

• If you are using a store-bought ketchup, add 1/4 cup white distilled vinegar to balance out the sweetness. My homemade ketchup is more on the acidic side rather than sweet so you won’t need to add any vinegar if you are using my homemade ketchup recipe.