Easy Oven Baked Ribs are cooked low and slow for fall-off-the-bone tender, juicy ribs, that are packed with a ton of flavor. It doesn’t matter which type of ribs you enjoy, because this recipe will work with baby back, spare, and St. Louis style ribs!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: 🖨️ 🖨️
🍴🍴🍴🍴🍴🍴🍴🍴🍴
✅Ingredients
• 2 racks baby back ribs, spareribs, or St. Louis-style ribs
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 cup barbecue sauce
✅Instructions
1️⃣ Preheat oven to 275 degrees Fahrenheit. Line a baking sheet or roasting pan with aluminum foil.
2️⃣ Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Use a paper towel to provide a better grip if slippery.
3️⃣ In a small bowl, stir together the ingredients for the dry rub, paprika, salt, pepper, onion powder, garlic powder, and ground mustard. Rub this mixture generously over the outside of the ribs to coat. Place seasoned ribs in a single layer onto prepared baking sheet or roasting pan.
4️⃣ Cover pan with aluminum foil. Cook in the preheated 275F degree oven for 3 1/2 to 4 hours until ribs are tender.
5️⃣ Remove ribs from oven and remove aluminum foil. Brush barbecue sauce onto ribs.
6️⃣ Place the baking sheet or roasting pan back into the oven underneath the broil setting. Broil for 3-5 minutes until the barbecue sauce starts to bubble and caramelize.
🍴🍴🍴🍴🍴🍴🍴🍴🍴
Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: [email protected]
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
source
29 Comments
Leave a Reply
You must be logged in to post a comment.
Easy and straightforward. Thank you! Subscribed.
thank you for the video
Haha yeah I don't trust this video.. 855k views and only 11k likes? That's because majority of the 844 thousand who saw this, noticed those ribs looked very dry when you tore into it.. 😳😳😳
Oh my goodness!!
Just made these using Jack Daniels Tennessee honey bbq sauce…. They were INCREDIBLE!! Highly recommend and will most certainly use this recipe again… THANK YOU 🙌🏼🫶🏼
The membrane is pure collogen, an anti-aging bone building food, its health benefits outweigh a little bit of chewing time. Peace
I've used this recipe twice now for my family and it is a huge hit every time! Really yummy and really easy! My husband raves over it every time!!
Greetings for a recep!I must try it!😊
Every time I try to cook ribs this is a go to channel
Mine are in the oven right now and they smell amazing! Can’t wait to try these!!😊
Yum Yum 😋😋😋
3:06 😫😫😫🥵
I make this dish all the time now. Its so easy. Love thsi video, love the stay at home chef.
So I guess you just used a bottle of store brand barbecue sauce?
Making it
What is the last sauce u put in..you never mentiom
I love your recipes chef ❤ and how you make it clear and easy for us, I even got your amazing cookbook that even takes me to your Fantastic videos you’re Simply the Best 🌸🌸🌸🌸🌸🌸🌸🌸🌸👍🏻
My family…not me…like ribs where they can chew the meat off the bone…how long in the oven and temperature to achieve that result?
Can I ask you something??? 275 degrees Celsius or Fahrenheit put the temperature???? Thank you…🙏🙏
They look very dry.
This is the best recipe, my ribs tasted so good!
🤦♂️
The title lists 3 categories of ribs. St. Louis style is a TRIMMING METHOD, not a different rib. There are TWO pork ribs: spare and (baby) back.
Again, for those in the back: St. Louis is a TRIMMING METHOD.
❤ HEAVENLY❤ AND DELICIOUS THANK YOU FOR SHARING
Such a great and simple recipe AND you "quickly" explained it; " easily." Mine turned out fabulously! I'm so grateful for your post, thanks so much!
Sorry but the ribs look dry and overcooked.
This is my first attempt into making st louis ribs after 10 years in the States. No pressure 4th of July😂. I hope these turn out great.
Making these right now. The house smells heavenly!
This is my first time to make BBQ ribs. Your recipe made my day. My family & I enjoyed them. Thanks for this recipe.
I use a pan with a wire rack insert so the ribs don't end up sitting in their own renderings and the rack allows air to circulate under the bottom. I also use the no wrap method as I think they just get too soft when wrapped in foil.
One thing you did wrong you should never ever have your meat after season touch aluminum foil it breaks down and now you'll be eating the metal. Use a barrier like parchment so the aluminum foil does not touch