Fall off the bone, tender, juicy ribs cooked in the oven? This can't be for real. It is as real as it gets and super easy too. This method is great for those days you desire tasty ribs but maybe it's not an ideal day for grilling. There are a few different ways to achieve rib greatness using a conventional oven, this version is my 'go to' for two reasons; 1) deliciousness 2) simplicity.
Prep & Strategy
Your cooking schedule should allow for approximately 1.5 hours cooking time for the ribs and you'll have four servings. This works well for me, it's straightforward; mix the rub, put the ribs in, and have plenty of time to put the side items and to take care of other things. I will also mention here that ribs are safe to eat when the internal temperature reaches 145 degrees Fahrenheit. If you haven't invested in a meat thermometer, they are handy to have around.
* As always, scrub your hands before you begin.
Here's the rub
Everybody knows the key to that awesome rib flavor is all about the rub. Many people have their own super-secret rub recipes for ribs. If you don't have one, I can give you a simple one that happens to be amazingly delicious. It has 10 ingredients, most of which you may have on hand. Add the following into a bowl and mix it up. You may want to use a sifter to blend it together evenly.
Ingredients
1/4 cup seasoning salt
1/4 cup garlic powder
2 TB cayenne pepper
1/2 cup brown sugar
2 TB salt
1/4 cup onion powder
1/2 TB ginger
1/4 cup paprika
1/2 TB Chinese 5-spice
2 TB pepper
Now for the ribs
Preheat the oven to 325 degrees. Line a sheet pan with aluminum foil. Pull off enough foil to wrap the ribs and lay that on the sheet pan then place the ribs. There may be a fatty membrane on the bottom of the ribs. If so, take a sharp knife and cut that off and toss it. Cover the ribs all over with your rub. I use my fingers and sprinkle it on and pat it into the meat. Now, fold the foil around the ribs to create a 'pouch' and close it together. Doing this will seal in all the juices so your ribs will be good and tender. Place the ribs in the oven and cook for 1.5 hours.
Side Items
There are so many great sides to choose from when it comes to ribs. Mashed or baked potatoes would be great, green beans, pork-n-beans, pasta salad, and deviled eggs are all great options.
My aunt gave me a small head of cabbage from her garden and another friend gave me a few ears of corn. So, we'll do corn on the cob and some homemade cole slaw. I also have some fresh asparagus and some rolls. For my asparagus recipe, go here https://www.farmshedblog.com/post/pork-chops My cole slaw recipe can be found here https://www.farmshedblog.com/post/northern-exposure-~-coleslaw-philly-steak-n-cheese-eggrolls
I made the slaw first and let it chill in the refrigerator. Closer to the time for the ribs to be done, I focused on the corn and asparagus. Neither of which takes long to prepare. Then, after I took the ribs out to rest, I put the rolls in.
Corn on the cob
After you shuck and wash the corn, clip the ends off. Cooking corn on the stove top is one of the easiest things to make. All you need to do is boil them in water for 5-7 minutes. Serve with salt, pepper, and butter.
Finish the ribs
After 1.5 hours, pull the ribs out of the oven and open the 'pouch' and press it down. You are almost done, but not quite. Cover the ribs with your favorite BBQ sauce with a brush, or a spoon if you don't have a brush. My flavor for the moment is any of the Stubbs BBQ sauce flavors. Once coated well, place the pan back in the oven, uncovered, and turn the dial to broil. This will achieve that nice caramelization that we love so much. Leave them in for about 3-5 minutes, keeping an eye on it. Then take them out and if you have rolls, pop them in the oven.
Ready to serve
Oh man, see, it can be done! This recipe inspired me to purchase some corn on the cob trays. It's hard to roll that butter around on a plate. I love corn on the cob, especially when fresh.
I won't lie, it was so good! Perfect for a rainy day when you want some ribs but can't pull the grill out. I love grilled meat but I also love the convenience of my oven too. It's a 'win-win' solution, grilled meat in the oven.
Treat yourself and enjoy! Thank you for reading.