Oven Baked Ribs

Why Cooking Ribs in the Oven Works

This is one of those recipes that you almost have to try in order to believe. Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal environment for this kind of slow and steady cooking. Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. After a few hours, the meat is nearly falling off the bone and you’ll be licking your fingers in no time.

One thing that you don’t get with this method is the smokey barbecue flavor. Sad, but true. To capture a bit of that delicious flavor, add some extra smoked paprika to your spice rub or mix some liquid smoke into the mustard before brushing it on.

Can You Substitute One Type of Rib for the Other?

Baby back ribs can be substituted for St. Louis-style spareribs, but since they are smaller, you will need about 1 1/2 times the amount of baby backs as St. Louis-style ribs.

The larger size of the St. Louis-style ribs means that they take longer to cook, so note that baby back ribs take about 1 1/2 to 2 hours to cook at 300?F, but St. Louis ribs will take 2 1/2 to 3 hours.

ribs

Serves 6 to 8

Ingredients

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