Oven Baked BBQ Ribs: 6 Steps For A Delicious Meal

There comes a time in any person's life when they crave an outdoor, hearty barbeque alongside friends and family. The issue is that we don't always have the necessary space available outside and so, our kitchen ovens become our biggest allies in our quest for meaty deliciousness. 

The undisputed stars of any barbeque are without a doubt the ribs - both pork and beef, which is why in the following article we will introduce an easy-to-follow recipe for how to make oven baked barbequed ribs. 

 

How to make oven baked barbeque ribs?

Pork or beef meat, required for this type of dish, can be quite hard and need long periods to become tender and soft. Having said this, the kitchen oven is an ideal means of slow cooking the ribs, allowing for homogenous cooking. A useful tip when making ribs is to place the oven rack on the bottom of the tray before putting the ribs on top.

 

This way we allow air to circulate all around the meat, cooking it evenly. As for potential spices or sauces used for seasoning, we will detail a recipe with barbeque sauce; however, it can be changed for any other spice or sauce, depending on the cook's preference. Finally, to complete your dish, you can add baked potatoes or grilled vegetables for a rich and nourishing meal. 

 

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Initial steps

We recommend that before starting you take a few minutes to  read the recipe, this way you make sure you have all the ingredients and avoid unnecessary waiting times. We will present an oven-baked barbeque ribs recipe for 6-8 people. Preparation time is approximately 20 minutes and cooking time ranges from 1hr30min to 3hrs, depending on the type of meat used and the tenderness you want to achieve. 

 

Ingredients

An advantage of this recipe is that  very few ingredients are required for this delicious meal. You will need the following: 

• 1-2 kg pork or beef ribs 

• ¼ cup  Dijon mustard

• 1 cup olive oil 

• 2 cups barbeque sauce

 

Kitchen utensils

Make sure to have all the ingredients and kitchen utensils ready before you start cooking, this way you won't run into any problems. You need to have:

• Aluminum foil 

• Oven tray

• Over rack

• Basting brush

• Knife

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Step by step recipe 

Now you're ready to start cooking this delicious recipe and enjoy tender and juicy ribs. 

 

1. Prepare the oven tray

Cover the oven tray with tin foil, including the edges. Place the oven rack on top and put the ribs on top of it. This way we ensure even cooking. 

 

2. Season

Bast both sides of the ribs with Dijon mustard and make sure you cover them evenly. For a deep maceration, you may do this step the night before your meal and  cover the seasoned ribs in plastic foil  and store in the fridge. 

 

3. Precook the ribs

Preheat the oven at 200º C and place the tray at the bottom of the oven making sure that the ribs are cooked meat-side up. Cook for approximately 5 minutes. 

 

4. Oven Cook

Adjust your oven to 150º C and place the tray in the middle. Let cook for two and a half to three hours if you're making pork ribs or one and a half to two hours for beef ribs. Halfway through the cooking, cover the tray with aluminum foil to avoid drying the meat. 

 

5. Add the barbeque sauce

Approximately 30 minutes before the ribs are finished cooking, remove the aluminum tray and  cover the ribs in barbeque sauce  and then cook until the remaining time is over. You will know they are ready when the thickest parts of the meat fall easily off the bone. 

 

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6. Let cool

Take the ribs out of the oven and let cool for 10 minutes with the aluminum foil still over them.  You are ready to serve, either entire racks or individual ribs. For an intensified taste, add more barbeque sauce after you've served them. 

 

Leftover storage 

Should you have any leftover food, you can store it in Tupperware and keep in the fridge for up to four days. All you have to do to enjoy this mouth-watering dish again is warm in the oven at 150º C for approximately 30 minutes. 

 

 

• This article about "Oven Baked BBQ Ribs" was originally published in Spanish in Viviendo La Salud