This Oven Slow Cooked Ribs recipe creates a sweet and salty meat that falls right off the bone rib. It is the perfect entertaining meat because besides a short prep, it is basically hands off and the result are perfect ribs every time.
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My daughter is a rib junky. Well a meat of any sort type of girl I should say. She often requests them whenever I go on our monthly meat pick up at a local butcher shop. Though a bit pricey, I must admit they are a treat. With ribs being a definite favorite and one so often requested during the warmer months. (Although this recipe can be made year round.) We tend to lean towards these types of cuts during the warmer seasons as I am sure you do as well. This makes it the perfect time to share my method for cooking them. You can do this on the grill, however I wanted to make a recipe that can be done on either a grill or in the oven so that anyone, grill owner or not, can enjoy them. And I hope you do.
What You’ll Need To Make Oven Slow Cooked Ribs:
1 rack of pork ribs (any cut will do) I like to use Baby Back or Spareribs but Kansas City would work too
Dry Rub Recipe:
1/4 cup (57g) brown sugar
1 tsp (2.3g) paprika
1 1/2 tsp (5.6g) garlic salt
1/2 tsp (1.3g) cinnamon
1/4 tsp (0.45g) cayenne pepper (optional for adding heat)
Tools You May Need:
Start by heating your oven to 275°F/135°C. Line a cookie sheet with foil. This will help pack in the heat but also act as a barrier to the cookie sheet for easier cleanup later. Place the ribs so that the top curved side is down on the foil.
Sprinkle the dry rub evenly across the bottom then flip over and sprinkly the top until all the rub is used.
Cover with another large piece of foil making sure to seal to the bottom piece to the top securely.
Place in oven and bake for approximately 2 hours and 45 minutes.
At the 2 hour and 45 minture point open the oven and remove the top piece of the foil. Turn the broiler on medium and then place the ribs under for 5-7 minutes to char the rub a bit. Do so until it looks carmelized. Be careful not to forget as they can burn easily. Check them during this process to ensure this doesn’t happen.
When done, cut ribs and place on platter. Serve with a bbq dipping sauce if desired.
**You can also use a baking dish but you will need to cut the rack to fit.
If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 1 rack of pork ribs Baby Back, Kansas City or Spare.
- Dry Rub Recipe:
- 1/4 cup brown sugar
- 1 tsp paprika
- 1 1/2 tsp garlic salt
- 1/2 tsp cinnamon
- Mix ingredients for dry rub into a bowl.
- Heat oven to 275°F/135°C.
- Line a cookie sheet with foil.
- Place the ribs top side down.
- Sprinkle the dry rub evenly across the bottom then flip over and sprinkly the top until all the rub is used.
- Cover with another large piece of foil making sure to seal to the bottom piece to the top securely.
- Place in oven and bake for approximately 2 hours and 45 minutes.
- Once there, remove the top of the foil and place the ribs under the broiler for 5-7 minutes to char the rub a bit until it looks carmelized.
**If not using the dry rub recipe simply sprinkle ribs with salt and pepper on both sides before placing in oven. To add a sauce, I recommend brushing the ribs with the sauce just before placing under broiler.
**You can swap out a baking dish instead of a cookie sheet as well, you will just need to cut the rack to fit.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 346mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g