Now, since summer is here, it is the perfect time to enjoy some delicious rib dishes!
Rib meat is stiff and takes a lengthy period to break down and become soft, and an oven is an excellent place for gradual and consistent cooking.
Placing the ribs on a baking sheet on top of a rack allows the heat to flow evenly around them. After a few hours, the flesh will almost slide off the bone and you'll be licking your fingers in no time. These are the kinds of dishes you just have to taste to appreciate them.
Recipe for oven cooked rack of ribs
People used to think that ribs could only be adequately cooked by smoking, or on a grill (often initially in a slow cooker), preferably over an extended time. However, time restrictions, a lack of equipment or capacity, or other factors can prevent many people from using these methods. In this case, individuals can easily cook some “fall-off-the-bone” ribs in a standard oven.
Set up the baking sheet
Aluminum foil should be used to line a wide baking pan. Place a wire cooling rack on top of the foil. Arrange the ribs in a flat layer on the rack. This enables heat to circulate freely over all surfaces of the ribs.
Marinate the ribs
Brush the ribs on both surfaces with mustard and liquid smoking (if used). Spread the dry rub over the ribs and lightly pat to ensure the rub sticks to the ribbed flesh. (Note: For a richer taste, execute this procedure the day before.) Refrigerate the marinated ribs wrapped in plastic wrapping.)
Broil the ribs in the sauce
Preheat the sauce inside the broiler and place an oven rack into it so that it is a few millimeters below the surface. Assemble the ribs on top so that the fleshy end is pointing up. Broil for 5 minutes, or until the sugar in the dry rub is sizzling and the ribs are uniformly cooked.
Bake the ribs
Preheat the oven to 300 degrees Fahrenheit. Place the ribs on an oven rack in the center of the oven. Bake the spare ribs for 2 1/2 to 3 hours or the baby's back ribs for 1 1/2 to 2 hours. Wrap the ribs with aluminum foil midway through the baking process to prevent them from drying out.
Brush with barbeque sauce to coat.
Brush the ribs with bbq sauce about 30 minutes before the end of the roasting time, re-cover with foil, and resume baking.
Rest the ribs before serving.
When a knife readily glides into the deepest section of the ribbed flesh, the ribs are cooked. Allow these to rest for about 10 minutes, covered, before cutting between the bones to release the single ribs. Serve right away with more barbecue sauce.
Tips for cooking rack of ribs in an oven
Cook at low heat
The most incredible, most reliable approach to ensure that your ribs are “fall-off-the-bone” tender is to cook them at a low heat in your oven, wrapped. Folks must cook their ribs for two to three hours at 275° F. This straightforward procedure ensures tender ribs!
Remove the membrane
To get the most delicious ribs it is important to remove the thin membrane that covers the rack. When cooked, this membrane can become tough, and because people want ribs that fall off the bone, it should be removed. People may discover that the butcher has already removed this, but if not, here's how anyone can do it by themselves.
To eliminate it, carefully insert a knife beneath the membrane and then peel it off from the bones with your hands. If it is sticky, or hard to get a grip on, grab it with a dish towel and pull.
Cut it properly
Unlike steaks roasted at extreme temperatures, the ribs should be moved as rapidly as possible from the oven to the wooden board, plate (or hand). Holding the ribs straight on their side with the exposed bone end up is the ideal method to cut them. An excellent, pointed knife can readily slip down between the ribs. It is simpler to determine where to slice if the bone-side is towards you.
Why wrap ribs?
Covering the ribs in foil expedites the baking procedure while maintaining “melt-in-your-mouth” tenderness. This is also known as the Texas Crutch. Nevertheless, folks must unwrap the ribs after two hours of baking to add the sauces.
When are the ribs done?
Once lifted with tongs, well-prepared rib flesh should look as if it is about to break, and the bones must be ready to be taken out pretty neatly with a firm twist. Nevertheless, the flesh really shouldn't break apart from the bone on its own and must not be characterized as "coming off the bone." A well-prepared rib must be soft and supple with a slight crunch to the flesh, similar to a very flexible steak.
Conclusion
If anyone wishes to know how to prepare BBQ ribs in the oven, try this simple two-step method: Bake the ribs until soft, then broil the sauce until it caramelizes. These are the greatest oven-cooked ribs anyone has ever tasted. With this easy recipe, people don't need heavy grills or a large space to enjoy ribs.
