Mouth Watering Oven Barbecued Ribs Recipes

BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

Provided by BETHANY T.

Categories Pork

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

Beth's Melt in Your Mouth Barbecue Ribs (Oven) image

Steps:

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
Peel off tough membrane that covers the bony side of the ribs.
Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
Remove from oven.
Heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.
Brush on sauce.
Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
Turn ribs over.
Repeat on other side.
Alternately, you can grill the ribs on your grill to cook on the sauce.

Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2

Ingredients

4 lbs pork ribs, membrane removed
3/4 cup light brown sugar
1 teaspoon hickory smoke salt, if you cannot find, you can substitute 1 1/2 to 2 teaspoons Hickory liquid smoke
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

OVEN-BARBECUED RIBS

These ribs are wonderful because when they are ready, the meat is just about falling off the bone. The sauce is wonderfully tangy as well! It's also so quick and easy.

Provided by Chelsey Wolnowski

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 2h10m

Yield 6

Number Of Ingredients 10

Oven-Barbecued Ribs image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.

Nutrition Facts : Calories 467 calories, Carbohydrate 18.4 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.6 g, Protein 29.8 g, SaturatedFat 11.1 g, Sodium 1468.1 mg, Sugar 15.1 g

Ingredients

3 pounds pork spareribs
1 onion, diced
1 cup ketchup
½ cup water
½ cup chopped celery
¼ cup vinegar
3 tablespoons Worcestershire sauce
2 tablespoons white sugar
1 tablespoon Dijon mustard
2 teaspoons salt