Oven Baked Ribs
By Connor Forbes
I wrote an oven baked ribs recipe about 3 years ago but since I have really dialed in my methods and am overall a much better cook, I thought it would be an appropriate time to update it. And I’m assuming most of you reading this won’t remember that recipe 3 years ago.
Making ribs is a mostly set it and forget it affair. Which is good because these take about 5 hours to make correctly. So don’t fret about how long they take. Put them in the oven, go about your day, and check on them 2 hours in and 4 hours in. Before you know it, you’ll be enjoying fall off the bone ribs.
- 1 rack spare ribs
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 3 tbsp bbq sauce, split
- 1 tbsp vinegar
- 2 tbsp butter, sliced
Prep your ribs by drying them off with paper towels and remove the membrane under the bones (or ask your butcher to do that for you). Preheat the oven to 250°. Spread the mustard, honey, and Worcestershire sauce all around the ribs, top and bottom. Salt. Place the ribs in a baking pan (on a rack in a pan is preferable but not necessary) and place in the oven for 2 hours.
At the 2-hour mark, prep a large piece of aluminum foil with the sliced butter. Pull your ribs out of the oven, slather with half the BBQ, and place meat side down on the butter in the foil. Wrap the foil around the ribs tightly so there are no ribs showing or air pockets around the spare ribs. Cook for another 2 hours.
At the 4-hour mark pull the ribs out, unwrap from foil, and place uncovered on the baking pan. Brush on the vinegar and then the remaining bbq. Cook for 1 more hour.
After 5 hours you are done. EAT your fall off the bone ribs!
For more recipes visit www.zapinin.com/food.
For More Recipes Visit www.zapinin.com/food.