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Slow Oven Baked Ribs

oven baked baby back ribs from www.karistaskitchen.com

www.karistaskitchen.com

If there is one thing the Bennett Crew loves, it’s a barbecue.  The deck table filled with Grandma Eilene’s Macaroni Salad, Chipotle Lime Grilled Corn on the Cob, Gorgonzola Mashed Potatoes and this weekends highlight, Slow Oven Baked Ribs.

Once the weather turns lovely, we dine outside every evening.  A tradition since the two sassy gals were little ones.  Running around the house with bare feet, sliding across the wood floors, onto the earthy wood boards of the outside deck.  Clean fresh breezes with the scent of pine and fresh turned garden dirt – all ceremoniously accompanied by the melodies of returning songbirds.

After a few glorious minutes savoring the beautiful and fragrant evening, I can always count on a scruffy little terrier patiently sitting by my chair hoping a crumb will drop.  Life around my table is filled with continuous laughter, bright and cheerful eyes gleaming and sweet souls comforted by the connection of family and the love of good food like these favorite Slow Oven Baked Ribs.

Ranger Craig’s grilled baby back ribs are a must at every barbecue. As well as his secret spice grilled chicken and bleu cheese burgers.  But this weekend I decided to make these slow oven baked ribs and then finish them off on the gas grill.  Perfectly seasoned and perfectly “fall of the bone” tender with just a little crisp on the outside.  You’ll want to make extra because everyone will want seconds.

This gorgeous meal is complete when served with my favorite DaVinci Chianti and a sunset filled sky that is gracefully announcing the return of summer.

Delicious Wishes and Loads of Love!

Karista

Slow Oven Baked Ribs

Serving Size: 6-8

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
  • For the Barbecue Sauce
  • 1 cup ketchup
  • 2 tablespoons Worcestershire
  • 1 tablespoon soy sauce
  • 2-3 tablespoons dark brown sugar or homemade preserves
  • 2 tablespoons apple cider vinegar
  • Dash of cayenne

Instructions

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

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

Rub the spice blend over both slabs of ribs. Let the ribs sit while you preheat the oven to 300F.

When the oven has reached temperature, place the baking sheet in the oven and let them bake for about 1 ½ - 2 hours, or a little longer should they be meaty ribs. The meat should be tender and easily separate from the bone when the ribs are done.

Once the ribs are done, brush with your favorite barbecue sauce, or use the sauce recipe below. 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.

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.

To make the barbecue sauce, mix all the ingredients together and season to taste with salt and pepper. Adjust sweet and spicy according to taste.

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38 Comments

  • Reply
    gardenfreshtomatoes
    June 5, 2013 at 2:25 am

    Ok, you may have just saved my life…Hubby bought 4 racks of ribs last week, and has been making not-so-subtle hints that he expects *me* to cook them, even though I’ve never had much success before. Friday night dinner – solved! 😀

    • Reply
      Karista
      June 5, 2013 at 6:41 am

      Yay! I hope you love them! It really couldn’t be easier and then slather some sauce on before serving. Yum! If the ribs are meaty it will take a little more oven time to achieve the “fall off the bone” texture. The two slabs I made last week were very meaty and it was a good 2 1/2 hours plus finishing on the grill. Enjoy!

  • Reply
    Profiteroles & Ponytails
    June 5, 2013 at 3:56 am

    We love to eat outside during the summer as well — although we don’t manage to do so every night. I’m always on the lookout for new rib recipes, but not sure how oven baked will go over with the hubby….since he bought a new barbeque he’s been obsessed with cooking EVERYTHING on it. Wish me luck!

    • Reply
      Karista
      June 5, 2013 at 6:43 am

      🙂 Barb my husband was the same when we got our new grill. And if the weather is nice he loves to pull the Weber out of the shed and use that instead of the gas grill. We ran out of time this weekend to start the Weber and achieve dinner before 8pm so I used the oven and they turned out great. I make these during the winter when we really crave barbecue but it’s 40F outside and no one wants to grill. LOL! Enjoy!

  • Reply
    Maria Stordahl Nelson
    June 5, 2013 at 7:22 am

    Oh my goodness Karista. I can just picture myself sitting on your deck enjoying your beautiful garden and all the lovely sounds. You’ve have captured Summer so eloquently in this post. I cannot, wait to try those ribs. Gorgeous.

    • Reply
      Karista
      June 6, 2013 at 10:52 am

      Thank you Maria! I love the simplicity… rub down with spices and pop them in the oven. done. 🙂

  • Reply
    saffronandhoney
    June 5, 2013 at 7:25 am

    I can see why the family would love these! Who wouldn’t 🙂 So beautiful and infused with flavor.

    • Reply
      Karista
      June 6, 2013 at 10:54 am

      Thanks Ksenia. Amazing something so simple can create something so delicious and tender. My kind of cooking for summer 🙂

  • Reply
    annelifaiers
    June 5, 2013 at 9:07 am

    What a great recipe with none of the fuss of braising the ribs first. I love this and will bookmark for sure. Ribs & Summer go do well together!

    • Reply
      Karista
      June 6, 2013 at 10:56 am

      Thanks Anne! They are great for summer but sometimes I make these mid-winter, when we need a little summer in our meal.

  • Reply
    Our Growing Paynes
    June 5, 2013 at 9:25 am

    Funny my next post is ribs also! 🙂 These look wonderful and something to try when it is too cold to use the grill and cold enough for the oven!

    • Reply
      Karista
      June 6, 2013 at 10:56 am

      🙂 Great minds think alike! Same happened to me, two of my blogging friends posted ribs just before my post. I think we’re all ready for summer!

  • Reply
    EverydayMaven
    June 5, 2013 at 9:26 am

    That sounds amazing – both the food and the scene! Your family sounds like a joy Karista 🙂

    • Reply
      Karista
      June 6, 2013 at 10:57 am

      Thank you Alyssa. They are a joy. Most of the time LOL! I am just a tiny bit attached.

  • Reply
    annesturetucker
    June 5, 2013 at 2:49 pm

    Nothing like eating outside – I love it 🙂 This recipe looks SO delicious! I am printing and making these this weekend 🙂
    Thank you Karista!

    • Reply
      Karista
      June 6, 2013 at 11:00 am

      You are so welcome Anne. I hope you enjoy them 🙂 Happy Weekend!

  • Reply
    Jess
    June 6, 2013 at 2:29 am

    Two truths 1) Ribs are one of my favorite things to eat and 2) I’m scared to make them myself! I get so worried that I’ll dry them out or something. But you’ve reminded me to be brave, Karista – I think I need to give it a shot.

    What a lovely scene of dining outdoors in the summer you’ve painted here. I just love everything about this post.

    • Reply
      Karista
      June 6, 2013 at 10:59 am

      Jess this recipe couldn’t be easier. Truly, rub down with spices and pop into the oven. Let them slow bake until fall off the bone tender. Brush on your favorite barbecue sauce and dinner is done. I think this is also an excellent method for preparing the ribs with Asian flavors. Maybe an Asian ribs post from Inquiring Chef? 🙂

  • Reply
    yummychunklet
    June 6, 2013 at 10:31 am

    These sound delicious! I bet they were extremely tender!

    • Reply
      Karista
      June 6, 2013 at 10:59 am

      Longer they’re baked the more tender they become. The slow baking method is perfect for ribs. Thanks for stopping by!

  • Reply
    Matthew W
    June 9, 2013 at 12:09 pm

    I’ll take a slab !!

    • Reply
      Karista
      June 9, 2013 at 6:44 pm

      Hahaha! Thanks. These are usually always a welcome sight on my dinner table. 🙂

  • Reply
    wendy@chezchloe
    June 10, 2013 at 10:00 pm

    Damn these look good! I’m licking my fingers!!!!

  • Reply
    Bam's Kitchen
    June 12, 2013 at 9:58 pm

    Finger licking and fall off the bone good sounds good to me. My teenagers can polish off a full slab of bones each – no problem. Take care, BAM

  • Reply
    Romantic Dinner | LA VIE DE BRIE
    November 15, 2013 at 5:16 am

    […] followed this recipe for the ribs, and they came out amazing! Two hours of slow roasting with a brown sugar chili rub […]

  • Reply
    Simple Recipes | Reality's Illusion
    January 26, 2014 at 5:53 pm

    […] spicy for the family (I loved them), so I went the simple route today. The recipe for the ribs are here. It is so easy! I used to be really scared of making ribs because they seemed to be such high […]

  • Reply
    SG
    February 2, 2014 at 3:06 pm

    I found your recipe on pinterest sometime last year, I made them for my family they were great and is a hit every time I make them. Thank u for the recipe. The ribs are delicious.

    • Reply
      bennett
      February 3, 2014 at 1:05 pm

      You are so welcome. Glad you’re enjoying the recipe!

  • Reply
    Angie
    April 2, 2014 at 2:27 pm

    Do u cover them on the oven?

    • Reply
      bennett
      April 2, 2014 at 4:22 pm

      Hi Angie, I don’t cover my ribs because I buy my ribs from a local ranch and they are nicely marbled. If your ribs are lean, I would lightly cover with foil and then at the end of slow roasting, remove the foil and place them under the broiler or on the grill to crisp the outside a bit. Hope this helps!

  • Reply
    Brittany
    November 29, 2014 at 8:00 pm

    As good as they tasted, for some reason mine weren’t “falling off the bone” I bought a good pack of baby back ribs and I cooked them long enough so I don’t know what I did wrong? 🙁

    • Reply
      Karista
      November 30, 2014 at 10:02 pm

      Brittany, so sorry they were not more tender!
      There are a few things that could have happened. Sometimes ribs need extra time in the oven. Although fresh or quality, they could have been more lean than other racks of ribs and take longer to break down the meat to become more tender.

      Possibly the oven was running too warm and cooked them too quickly. Every oven is different so if it runs warm turn down the heat to 275F. I think if you decide to make the ribs again, I’d give that strategy a try. Let me know how they turn out, and please email, or comment again if you have questions. Good luck!

  • Reply
    Oven Baked Baby Back Ribs
    January 28, 2015 at 7:02 pm

    […] Page 2. Get the recipe and tips for making Slow Oven Baked Ribs | Karista’s Kitchen […]

  • Reply
    Dwana
    November 2, 2015 at 5:53 pm

    Oh my goodness Karista – this was so delicious. Had to cook a little longer but it was so tender. Made the macaroni salad too. Added sweet corn because it’s the south. Lol. Added avocado because I had one. Turned out very good also. Thanks for sharing. Hugs!!!

    • Reply
      Karista
      November 2, 2015 at 9:43 pm

      I’m so happy you loved the recipe Dwana! Love the addition of sweet corn :). My mother in law would be proud! And we love avocados… can never add too many avocados. Hugs!!

  • Reply
    Kizzy
    April 23, 2016 at 7:25 pm

    Started cooking these tonight for tomorrow’s Sunday dinner. Even without the sauce (which is delicious and marinating) they are superb! Only cooked for 1.5hours tonight, will refrigerate and finish cooking then broil them with sauce. I pray my plans go accordingly.

    • Reply
      Karista
      April 24, 2016 at 8:48 am

      Thanks so much for the comment! I hope they turn out fabulous as well. Basting them with sauce may also keep them moist. Best of luck!! Karista

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