Slow Oven Baked Ribs

Succulent ribs slow-baked in a medley of aromatic spices, emerging from the oven tender and flavorful, ready to be smothered in a sweet and tangy barbecue sauce.

I've been loving this recipe since my daughters were little. Now that they're all grown up with careers, they still ask for this delicious dish.

An effortless recipe for slow-baked ribs

This recipe gives you the option to start off slow in the oven and finish up on the grill if you prefer. But finishing them off in the oven works great too! This is an easy recipe to prep, bake and then brush on the sauce for that crispy finish.

It's important to remember to pull the skin off the back of the ribs. This is the connective tissue and when removed allows the ribs to pull apart easily after baking. I've included a link HERE that shows how this is done. It's definitely worth the effort!

Slow Oven-Baked Ribs

Ingredients

• ¼ cup brown sugar 

• 1 tablespoon onion powder 

• 1 teaspoon ground cumin 

• 1 teaspoon ground chili powder 

• 1 teaspoon smoked paprika 

• 1/4 teaspoon cayenne pepper 

• Salt and pepper 

• 2 slabs baby back ribs, back skin removed

Barbecue Sauce Ingredients

Whisk all the ingredients together in a small sauce pan and heat over low heat until the sauce is heated through. Season to taste with salt and pepper. Adjust sweetness to taste.

• 1 cup ketchup 

• 2 tablespoons Worcestershire 

• 1 tablespoon soy sauce 

• 2-3 tablespoons dark brown sugar or homemade blackberry preserves 

• 2 tablespoons apple cider vinegar 

• Dash of cayenne

Directions

1.     Line a baking sheet with foil. Season the ribs with salt and pepper. 

2.     In a small bowl mix together the brown sugar, onion powder, ground cumin, ground chili powder, smoked paprika and cayenne. 

3.     Rub the spice blend over both slabs of ribs. Let the ribs sit while you preheat the oven to 275F. 

4.     When the oven has reached temperature, place the baking sheet in the oven and let them bake for about 2 1/2 - 3 hours or until the meat is tender and easily separate from the bone. 

5.     Once the ribs are done, brush with your favorite barbecue sauce, or use the sauce recipe above. If you like a crisp outside texture, fire up your gas grill and let the ribs crisp a bit over the grill. Or place directly under the broiler until you achieve the desired amount of crisping. 

6.     Slice up the ribs and place them on a platter. Serve immediately. These are also delicious re-heated the second or third day… if they last that long.