EASY OVEN BAKED COUNTRY-STYLE PORK RIBS - KITCHEN DREAMING
Country Pork Ribs are a great economical alternative to traditional ribs. They are easy to make in the oven and are the most fall off the bone tender ribs. They just melt in your mouth!
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Total Time 185 minutes
Prep Time 5 minutes
Cook Time 180 minutes
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 rib, Calories 655 kcal, CarbohydrateContent 53 g, ProteinContent 45 g, FatContent 27 g, SaturatedFatContent 5 g, CholesterolContent 163 mg, SodiumContent 1238 mg, SugarContent 47 g
EASY FALL OFF THE BONE OVEN-BAKED RIBS
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
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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Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 737 calories per serving
- Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
- Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
- Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
- Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
- Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
- Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
- Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
- Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.
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