Slow Bake Baby Back Ribs at 250 Degrees

Oven Baked Ribs deliver perfectly cooked tender BBQ ribs without a grill! It's an easy style to make succulent ribs all year long.

Grilled ribs are a favorite summer recipe merely sometimes you just don't have the time.

Making ribs in the oven can be simply as good every bit on the grill in my opinion and they are and so much easier.

No monitoring for flare-ups or drying out.

With the right dry rub and barbecue sauce these ribs will come out of the oven as delicious as if y'all just pulled them off the grill.

What Type of Ribs to Utilize?

This recipe uses Baby Dorsum Ribs.

They melt faster than spare ribs though are smaller in size.

Depending on how many being served more than one rack of ribs may exist desired.

If and then multiple racks tin can exist cooked at the aforementioned fourth dimension.

How Many Ribs per person?

The dominion of pollex with Baby Back Ribs because they are smaller is 1 pound per person.

That can vary with different appetites but is a skillful corporeality for planning.

How to Remove the Membrane from the Ribs

The membrane is a silverish sail on the back (os side) of the ribs.

This is a matter of personal choice: to leave the membrane on the ribs or not.

Some like the additional chewy texture it provides.

Other want to go all the season into the ribs possible through grilling or a rub applied before cooking.

Why Remove the Membrane

Removing the membrane allows the rub to coat the ribs from both sides.

NOTE : Some ribs are sold with the membrane already removed. You can tell by looking at them.

To remove information technology:

1. Insert a dinner (blunt) pocketknife under one border of the membrane.
2. Use a paper towel to grab the edge and pull the membrane off the ribs (information technology'south too glace to pull off directly without the paper towel). Information technology should come off in 1 sheet.
3. If that doesn't work, run a dent knife across the membrane taking care not to cut the rib meat. Again use a paper towel to pull off the membrane.

This link from Weber Grills shows the membrane removal in stride-by-step photos.

Why Melt Low and Tedious?

Cooking ribs on a low temperature for a longer time ensures they'll stay juicy.

The length of fourth dimension required has to practice with how long information technology takes the connective tissue to breakup to give them a tender texture.

Use Dry Rub for Ribs

This dry out rub blend that yous tin can make yourself in well-nigh five minutes has a combination of sweet, smoky and spicy flavors. It brings out the best flavor in the ribs.

Because information technology contains Smoked Paprika the ribs will have some smoky flavour fifty-fifty though they are non grilled.

Use a Great Barbecue Sauce

The last stage of cooking the baby back ribs is brushing them with barbecue sauce for a true BBQ rib consequence.

I brand my own homemade barbecue sauce. It's like shooting fish in a barrel and succulent.

You tin even make information technology with homemade ketchup for a special touch.

Your favorite store bought barbecue sauce will work besides!

You lot DON'T Want 'Autumn-Off-The-Os' Ribs

Opposite to the pop clarification, for oven cooked or grilled ribs you desire ribs that pull cleanly off the bone when eaten.

They should provide some resistance.

If ribs are falling of the bone they normally take been boiled or steamed.

Yous'll desire flavorful cooked ribs still with some texture.

How to Brand them – Footstep-by-Step

NOTE: the rack of ribs in these photos was sold cut in two. Normally you'd receive ane rack of ribs and would follow these same instructions making just ane packet.

Footstep one: Preheat the oven to 250 degrees F. Place a big piece of foil on a rimmed baking sheet with the ribs on pinnacle ( photograph 1 ).

Pace ii: Sprinkle the ribs with a generous amount of dry rub and gently massage into all sides ( photo 2-3 ). Approximately iii-4 tablespoons total rub.

STEP 3: Seal the ribs in foil by folding over the edges and crimping ( photos 4-5 ). Place in the oven for 2 hours.

The ribs should be tender and washed cooking (see the When Are the Ribs Done below). If non put them dorsum in the oven until they are done ( photo half dozen ).

Step 4: Baste the ribs with barbecue sauce on all sides ( photograph seven ). Put under the broiler for aproximately 5 minutes to develop a crust ( photo 8 ).

Allow the ribs to absurd slightly until they can be safely handled. Cut with a large sharp knife (or I utilise poultry shears) and serve.

PRO TIP : To make cut the ribs easier, turn the ribs to have the meat side down. Information technology's easier to meet the bones and cut between them.

How Long exercise the Ribs Cook?

At 250 degrees F a 2 one/2 pound rack of baby dorsum ribs will cook for 2 hours.

Adjust the timing if making a larger rack of ribs.

When are the Ribs Done?

By Temperature

The nutrient safety temperature guide is when the internal temperature of the meat reaches 145 degrees F.

However the ribs are not at their nigh tender at that temperature.

Cooking them until they reach anywhere from 180-200 degrees F breaks downwards the collagen and melts the fat to brand them  tender and juicy.

Measure the temperature with an Instant Read thermometer in the meat not touching the bone.

By Texture

Getting an authentic temperature on ribs tin can be tricky.

Another way to determine if they are done is by how they look.

Look for these signs or test the ribs in these ways:

• The meat volition begin to pull back exposing the ends of the bones (on the underside) y'all couldn't come across when starting to cook the ribs.
• The ribs should be flexible but NOT falling off the bone. When holding the rack with tongs on one end the opposite finish will bend downward.
• Inserting a toothpick between two ribs should go through easily.

Storing Leftovers

Store leftover barbecue ribs in an airtight container or zipper-close plastic pocketbook for upwards to iv days in the fridge.

They can be reheated in the oven on low heat or microwaved.

Brand it a Repast!

• Homemade Oven Fries
• Bacon Wrapped Craven Poppers
• Slow Cooker Barbecue Beans with Salary
• Homemade Russian Dressing with a light-green salad
• Grilled Asparagus
• Lime Cheesecake
• Rhubarb Crisp
• Slow Cooker Peach-Huckleberry Cobbler

More Rib Recipes You'll Honey

• Slow Cooker Root Beer Baby Back Ribs
• Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves
• Dull Cooker Sweetness Sesame Infant Back Ribs
• Grilled St. Louis-Style Ribs
• Red Vino Braised Brusque Ribs with Garlic Whipped Yukon Gold Potatoes
• Southwestern Instant Pot Short Ribs

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• ▢ ane two ane/2-pound rack Babe Back Ribs
• ▢ 1/4 cup Dry Rub for Ribs or favorite rib rub
• ▢ ½ cup favorite Charcoal-broil Sauce

• Preheat oven to 250 degrees.

• Lay ribs out on a foil lined sheet pan. Rub three-4 tablespoons spice rub evenly over all sides of the ribs. Wrap securely in foil.

• Roast for 2 hours.

• Remove from the oven, open foil. Brush with the barbecue sauce.

• Bake for 5 minutes or until BBQ sauce is thick and bubbly. Ribs should reach 145 degrees internal temperature minimum; 180-200 degrees preferred for tenderness.

• Remove from oven, permit to cool slightly to handle. Cut ribs and serve.

How Many Ribs per Person?

With Baby Dorsum Ribs the rule of thumb is one pound per person. This will vary depending on appetites. Ane 2 1/2 pound rack of ribs would feed between 2-four people.

The recipe tin can easily be doubled or tripled depending on oven cooking space.

How to Tell if Ribs are Done

• Measure internal temperature of rib meat. It is 'done' at 145 degrees but the ideal temperature is between 180-200 for tenderness.
• Insert a toothpick betwixt the ribs. It should get in and out effortlessly when the ribs are washed.
• The meat will recede exposing the basic on the underside of the rib rack.

Calories: 633 kcal | Carbohydrates: 23 g | Protein: 46 m | Fat: 40 chiliad | Saturated Fat: 14 k | Cholesterol: 164 mg | Sodium: 698 mg | Potassium: 739 mg | Fiber: 1 g | Saccharide: xvi g | Vitamin A: 313 IU | Vitamin C: one mg | Calcium: 148 mg | Fe: 4 mg

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Source: https://boulderlocavore.com/oven-baked-ribs-recipe/

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