If you're looking for a recipe that brings melt-in-your-mouth tenderness and a punch of flavor, these Traditional Oven Baked Ribs are your ticket to barbecue bliss. Whether it's a family gathering or a casual weekend meal, these ribs are designed to impress with minimal fuss.
The star of this dish is, of course, the pork ribs. Choose ribs with a nice marbling of fat for that juicy, tender bite. The brown sugar in our dry rub not only sweetens but also helps to caramelize the ribs, providing a lovely crust. Paprika adds a smoky depth, while garlic powder and onion powder give that savory backbone. A pinch of black pepper and salt balances the flavors, and a hint of cayenne pepper brings a gentle heat. Apple cider vinegar not only contributes to a tangy glaze when combined with BBQ sauce but also helps tenderize the meat. Finally, a drizzle of olive oil ensures everything stays moist during the baking.
These ribs pair beautifully with classic sides like coleslaw or potato salad. For something a bit different, try serving them alongside roasted corn or a fresh green salad to cut through the richness of the meat.
Start by preheating your oven to 300°F (150°C). This low and slow cooking ensures tender ribs. Mix up your dry rub by combining the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl. Generously coat both sides of the ribs with this aromatic mixture, ensuring every nook and cranny is covered.
Place the rubbed ribs on a large piece of aluminum foil. Drizzle them with olive oil to lock in moisture, then wrap them up tightly in the foil. You want them snug, but not squished. Pop the foil-wrapped ribs onto a baking sheet and slide them into your preheated oven. Let them bake peacefully for 2.5 hours.
Once tender, carefully remove the ribs from the oven and crank up the heat to 400°F (200°C). Unwrap the ribs (watch out for steam!) and brush them with apple cider vinegar followed by the BBQ sauce, covering them well. Return the ribs to the oven, uncovered, for another 15 minutes, allowing the sauce to caramelize into sticky perfection.
Once done, take them out and let them rest for a few minutes. This short wait helps the juices redistribute, making every bite succulent. Serve them up and enjoy the fruits of your labor!
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