Hands down, these Oven Baked Ribs are the best! They cook the meat low and slow until it is so soft that teeth are not required.
It just takes a few minutes of hands-on time to cook delicious baby back ribs, and then your oven handles the rest.
If you haven’t already guessed, cooking naturally tough chunks of beef on low and slow is the only way to proceed.
This approach is used in several of our favorite dishes, including oven-roasted Puerto Rican Pernil, slow-braised Flemish Beef Stew, and a range of slow cooker recipes including Barbacoa Pork and Hawaiian Chicken.
1 rack baby back ribs
2 Tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1 tsp black pepper
Preheat oven to 275°F.
Pat ribs dry with a paper towel. Rub on olive oil. Combine dry spices, then rub all over ribs.
Wrap ribs in foil, then place on baking sheet. Bake 4 hours, or until the ribs are fork tender.
Open foil. Slather BBQ sauce all over ribs, then bake uncovered another 15 minutes. If desired, broil for a few minutes at the end to caramelize the sauce.
Allow to rest for 10 minutes before cutting.
Leftovers and Storage
Leftover baked ribs can be stored in an airtight container in the fridge for 3-4 days.
To reheat, you can wrap them in foil and bake at 300 degrees till hot. Alternately, heat them in a covered skillet over medium heat with a mixture of about a quarter cup each of BBQ sauce and water. This essentially steams them, so they don’t dry out.