Super Easy Oven Baked Ribs
ID: 434113ad...
These delicious, fall-off-the-bone oven-baked BBQ ribs are incredibly tender and juicy. Seasoned with a robust dry rub, layered with mustard, baked slowly, and finished with caramelized BBQ sauce, they are perfect for a hassle-free, crowd-pleasing meal.
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🍳 Cooking Flow
Prep the ribs by patting them dry and removing the silverskin membrane. → Coat both sides with mustard as a binder, then season generously with the spice rub. → Bake the ribs in a baking dish at 350°F for 3 hours. → Apply BBQ sauce evenly and bake for another 5 minutes to caramelize. → Garnish with chopped green onions, slice, and serve.
Cooking Steps
Brief Cooking Order
Prep the ribs by patting them dry and removing the silverskin membrane. → Coat both sides with mustard as a binder, then season generously with the spice rub. → Bake the ribs in a baking dish at 350°F for 3 hours. → Apply BBQ sauce evenly and bake for another 5 minutes to caramelize. → Garnish with chopped green onions, slice, and serve.
Introduction
These delicious, fall-off-the-bone oven-baked BBQ ribs are incredibly tender and juicy. Seasoned with a robust dry rub, layered with mustard, baked slowly, and finished with caramelized BBQ sauce, they are perfect for a hassle-free, crowd-pleasing meal.
Step 1
Pat the ribs dry thoroughly on both sides with paper towels.
Step 2
Carefully remove the thin membrane (silverskin) from the bone side of the ribs using a knife and your hands.
Step 3
Apply about 2 tablespoons of mustard onto the bone side of the ribs and brush it evenly to act as a binder.
Step 4
Season the bone side evenly with garlic powder, onion powder, salt, ground black pepper, and Cajun seasoning. Let the ribs sit for 3 to 5 minutes to allow the seasoning to sink in.
Step 5
Flip the ribs over to the meat side, apply mustard, and spread it evenly.
Ingredients List
Important Notes
Removing the membrane (silverskin) from the back of the ribs is crucial for making them tender and allowing the seasonings to penetrate the meat.
The mustard acts as a binder to help the dry rub stick to the ribs, but it won't leave a strong mustard taste once cooked.
Baking time can vary slightly depending on your oven's calibration; look for the meat pulling back from the bones to confirm doneness.
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