Oven Roasted BBQ Ribs
ID: ebe6e2d3...
These delicious, juicy, and fall-off-the-bone tender ribs are roasted to perfection right in your oven. Complemented by a homemade sweet, tangy, and smoky bourbon BBQ sauce, you do not even need a grill to make world-class ribs.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare the dry rub and apply it to the ribs after removing the back membrane. → Dry-brine the ribs in the refrigerator for 3-5 hours or overnight. → Wrap the ribs tightly in parchment and foil, and bake at 275°F-300°F for 2.5 hours. → Whisk together the ingredients for the quick, smokey bourbon BBQ sauce. → Unwrap the ribs, slather with BBQ sauce, and bake uncovered at 450°F-500°F for 10-15 minutes to caramelize.
Cooking Steps
Brief Cooking Order
Prepare the dry rub and apply it to the ribs after removing the back membrane. → Dry-brine the ribs in the refrigerator for 3-5 hours or overnight. → Wrap the ribs tightly in parchment and foil, and bake at 275°F-300°F for 2.5 hours. → Whisk together the ingredients for the quick, smokey bourbon BBQ sauce. → Unwrap the ribs, slather with BBQ sauce, and bake uncovered at 450°F-500°F for 10-15 minutes to caramelize.
Introduction
These delicious, juicy, and fall-off-the-bone tender ribs are roasted to perfection right in your oven. Complemented by a homemade sweet, tangy, and smoky bourbon BBQ sauce, you do not even need a grill to make world-class ribs.
Step 1
Combine the dry rub ingredients (garlic powder, onion powder, smoked paprika, cumin, thyme, oregano, cayenne, black pepper, and salt) in a small bowl and whisk well.
Step 2
Remove the tough membrane (silverskin) from the back of the ribs by lifting it with a knife and peeling it off using a paper towel for grip.
Step 3
Generously apply the dry rub all over both sides of the ribs. Let the ribs rest uncovered on a wire rack in the refrigerator for 3 to 5 hours, or overnight if possible, to dry brine.
Step 4
Place the ribs on parchment paper laid over aluminum foil. Wrap the ribs tightly with the parchment paper first, then seal them with aluminum foil to lock in the steam.
Step 5
Preheat the oven to 275°F (135°C) or 300°F (150°C) and bake the wrapped ribs for about 2 hours and 15 minutes to 2.5 hours.
Ingredients List
Important Notes
Using parchment paper underneath the aluminum foil prevents the meat from direct contact with the aluminum and helps lock in moisture.
Do not skip removing the back membrane (silverskin); removing it allows the rub to penetrate the meat better and prevents a chewy texture.
Curing or dry brining the ribs in the fridge uncovered allows the salt to penetrate deeply and dries out the surface, resulting in better flavor and texture.
Liquid smoke is potent; add it in small increments and taste the sauce as you go to avoid overpowering it.
Ensure you tightly seal the foil wrap so that the steam cannot escape, which keeps the ribs moist and tender during the long bake.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...