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Slow Oven Baked Ribs

Slow Oven Baked Ribs // Karista's Kitchen

If there is one thing the Bennett Crew loves, it’s a barbecue with Slow Oven Baked Ribs.  The deck table filled with Grandma Eilene’s Macaroni Salad, Chipotle Lime Grilled Corn on the Cob and  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 swinging by 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.  Along with continuous laughter, bright and cheerful eyes gleaming and sweet souls comforted by the connection of family and the love of good food.

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.

Served up with our favorite sides, a lovely Oregon Pinot Noir and a sunset filled sky, gracefully announcing the return of summer.

Delicious Wishes and Loads of Love!


Slow Oven Baked Ribs

Serving Size: 4-6

Slow Oven Baked Ribs

I love this method of slow baking ribs. Simple as adding a little seasoning, popping in the oven and then slathering on your favorite barbecue sauce. Adding a different barbecue sauce each time I make them is half the fun.


  • 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
    Quick 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


  • 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.
  • For 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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    Superbowl Sunday Recipe Ideas | Karista's Kitchen
    January 29, 2015 at 11:13 am

    […] definitely serving Ranger Craig’s fave Slow Oven Baked Ribs.  These are moist, succulent and full of delicious flavor.  Not to mention, so easy to […]

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