HOW TO COOK RIBS IN OVEN EASY RECIPES

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HOW LONG TO SLOW COOK RIBS IN OVEN AT 200 DEGREES



How Long to Slow Cook Ribs in Oven at 200 Degrees image

I want to talk about how to slow cook ribs in oven 200 degrees and show you my method to make fall off the ribs meat. Read more...

Provided by Pauline

EASY FALL OFF THE BONE OVEN-BAKED RIBS



Easy Fall Off the Bone Oven-Baked Ribs image

Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.

Provided by Adam and Joanne Gallagher

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield Makes 4 Servings

Number Of Ingredients 10

2 to 2 1/2 pounds baby back pork ribs
Salt and black pepper
1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup, try our homemade ketchup recipe
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste

Steps:

  • Heat oven to 275° Fahrenheit (135C).
  • If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
  • Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
  • Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
  • While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
  • Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
  • Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
  • Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
  • Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
  • Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
  • To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.

Nutrition Facts : ServingSize 1/2 rack, Calories 433, ProteinContent 26 g, CarbohydrateContent 13 g, FiberContent 0 g, SugarContent 11 g, FatContent 30 g, SaturatedFatContent 10 g, CholesterolContent 107 mg, SodiumContent 694 mg

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