Oven-Baked Ribs
Low and covered to render the fat and collagen, then uncovered and sauced to set a sticky bark.
Makes 4 servings · Prep 15 min · Bake 180 min
Ingredients
Ribs
- 2 racks Pork baby back ribs
Rub
- 1/4 cup Brown sugar, packed
- 1 1/2 tbsp Paprika
- 1 1/2 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Black pepper
Finish
- 1 1/2 cups BBQ sauce
Instructions
Prep
- Heat the oven to 150°C (300°F). Remove the thin membrane from the underside of each rack, if present, for more tender ribs. (Tip: The membrane doesn't break down the way the meat does, and left on it can make the underside noticeably tough and chewy.)
- Unwrap the ribs and turn the oven up to 220°C (425°F).
Rub
- Combine the rub ingredients and pat all over both racks.
Bake
- Wrap each rack tightly in foil, place on a baking sheet, and bake until very tender. (Tip: The foil traps steam that speeds along the same collagen breakdown as a braise, while also protecting the ribs from drying out during this long stage.)
Sauce
- Brush generously with BBQ sauce and return to the oven, uncovered, basting once more partway through, until the sauce is glossy and set. (Tip: Only now does the sauce go on — the same reasoning as the BBQ baked drumsticks: too long in the oven and its sugar scorches before the meat needs it to.)
Tips
- Ribs were tough even after 3 hours: Check that the oven was genuinely at 150°C throughout and the foil seal was tight — a loose wrap lets steam escape and slows the collagen breakdown considerably.
- Removing the membrane: Slide a butter knife under one end to loosen it, then grip with a paper towel for traction and peel it off in one piece. Not essential, but it noticeably improves the texture of the underside.