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A simple and effective method to make tender, smoky, 'fall-off-the-bone' pork ribs in the oven without needing a barbecue pit. These ribs are slow-cooked for tenderness and finished with a high-heat glaze for a perfect finish.
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Clean ribs, remove membrane, and pat dry. → Season ribs with liquid smoke and a liberal coating of dry rub. → Wrap tightly in foil and bake at 250°F for 2.5 hours. → Unwrap ribs, brush with BBQ sauce, and bake at 400°F for 10-15 minutes. → Rest for 15 minutes before slicing.
Clean ribs, remove membrane, and pat dry. → Season ribs with liquid smoke and a liberal coating of dry rub. → Wrap tightly in foil and bake at 250°F for 2.5 hours. → Unwrap ribs, brush with BBQ sauce, and bake at 400°F for 10-15 minutes. → Rest for 15 minutes before slicing.
A simple and effective method to make tender, smoky, 'fall-off-the-bone' pork ribs in the oven without needing a barbecue pit. These ribs are slow-cooked for tenderness and finished with a high-heat glaze for a perfect finish.
Remove the membrane (silver skin) from the back side of the rack of ribs to ensure tenderness and better seasoning penetration.
Rinse the ribs in cold water and pat them completely dry with paper towels.
Rub the liquid smoke thoroughly into both sides of the rack of ribs, starting with the back side.
Sprinkle and rub the dry rub seasoning mixture liberally over both sides of the ribs.
Tightly wrap the seasoned ribs in parchment paper and then aluminum foil to seal in moisture.
Removing the silver skin (membrane) is essential for 'fall-off-the-bone' tenderness.
Patting the meat dry helps the seasonings and smoke flavor adhere better.
Low and slow cooking at 250°F is what makes the meat tender.
Wrapping in parchment before the foil is optional but helps prevent sticking and keeps the meat from touching the aluminum.
Letting the meat rest after baking allows the juices to redistribute for a moister result.
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