BONELESS COUNTRY RIBS IN OVEN RECIPES

Steps:

• Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.
• Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.
• After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.
• Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.

Steps:

• Preheat the oven to 250 degrees F.
• Season the ribs well with salt and pepper and place them on a baking sheet lined with aluminum foil and fitted with a baking rack. For Bone-in, dry-roast for 90 minutes, uncovered. [See Note 3]For Boneless, cover with foil and bake for 90 minutes. [See Notes 1 & 2]
• Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored 10 to 15 minutes.Pour off any abundance of grease that has collected in the pan.
• After 90 minutes, remove the baking tray from the oven and carefully pour off any abundance of liquid and oil that has collected in the pan. [See Note 4]
• Next, increase the oven temperature to 350 degrees F. Baste the ribs with BBQ sauce and return, uncovered, to the oven.
• Continue basting in 30-minute intervals, turning the ribs each time you baste with sauce. After 90 minutes, the meat will begin to fall apart it's so tender – you’ll notice this when you turn the ribs during basting.
• Once the ribs are tender, increase the oven to broil. While the oven heats, baste the ribs one last time before returning to the oven.
• Broil the ribs for a minute or two just to caramelize the sauce. The sugars in the sauce can char fast so be sure to stay close to the oven during the broiling process.
• Serve with your favorite BBQ sides like mac n cheese, cole slaw, or potato salad.