Baked BBQ Babyback Ribs

Fran Miller

By
@TchrLdy71

"Hello. My name is Fran and I am a barbecued ribs junkie." (Now, I feel better after admitting that.) I had severe withdrawal symptoms every winter when the grill was put away and ribs were no longer on the menu.

Then Chrisy Jordan (of Southern Plate fame) came to my rescue by posting her "Tender Babyback Ribs in the Oven" recipe last year. She gave me the oven temp and technique, as well as the general directions, listed here.

Of course, I couldn't leave well enough alone and played with my food, as always. But that's another meeting topic for another time. =^..^=


Featured Pinch Tips Video

Comments:

Serves:

4-6, depending on serving size

Prep:

15 Min

Cook:

3 Hr

Method:

Bake

Ingredients

1
rack of pork babyback ribs, usually around 3 1/2 lbs.
18 oz
bbq sauce, bottled or homemade (like the a-1 bbq sauce, in my jap recipes) check here: A-1 Barbecue Sauce AKA Shuman BBQ Sauce

OTHER

LOTS
of aluminum foil

Directions Step-By-Step

1
Preheat your oven to 300 degrees F. Line a 13 x 9" baking pan (or a larger lasagna pan) with enough aluminum foil to seal the ribs. Don't waste, but don't be skimpy, either!
2
I love for my barbecued ribs to be tender but it seems to be so hit & miss, depending on the brand name, but even that is sometimes inconsistent. Christy Jordan recommends removing as much as you can of the white membrane from the back of the ribs. This definitely makes a difference. My JAP buddy, Nancy, suggested using a paper towel to grip the membrane & pull it off, too. (Thanks, Nancy!)

Then I took it one step farther. After having some really tough ribs from a certain major retailer starting with W, I decided that NEXT TIME, I was going to use my meat tenderizer on the ribs.
3
WARNING: Testimonial ahead. If the ribs you buy are consistently tender, skip to Step 5.

I used to tease my Mom about her kitchen gadgets. Then I saw the Deni meat tenderizer a few years ago on a certain shopping channel. It was a little pricy, but it's definitely paid for itself since I've been able to buy cheaper cuts of meats. The newest style by Deni is round, but still has the same 56 points to pierce the meat. I'm sure there are LOTS of other meat tenderizers out there in kitchen stores, so if you don't have one, consider adding one to your shopping list.
4
By the way, I'm not on Deni's payroll. But I would take their phone call, if they want to change that. =^..^=
5
Back to the recipe... once the ribs have had the membrane removed and, if you like, poked a few times or so with the meat tenderizer...
6
...lay the ribs upside down on the foil & cover the BACK of the ribs with 1/4 of the barbecue sauce.
7
Carefully flip them over & cover the FRONT of the ribs with 1/4 of the barbecue sauce. Set the barbecue sauce aside for awhile. You're going to need the rest later.
8
Wrap up the ribs well in the foil, sealing the edges. Put the foil-wrapped meat in its baking pan into the preheated oven and bake for 2 hours.
9
After two hours, open the foil and cover the TOP (only) of the ribs with the remaining 1/2 of the barbecue sauce. Leave the foil open.
10
Bake the ribs for about another hour, with the foil open, until the ribs are tender and the sauce is thick. Now let the feasting begin!
11
Serving suggestions: Helen's Cheesy Potatoes, Christy Jordan's Creamed Corn (for Winter cooking) or Corn on the Cob (if available), and Earthquake Cake for dessert.

See you at the next meeting for BBQ Ribs lovers. =^..^=

About this Recipe

Course/Dish: Pork, Ribs
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #barbecue