Oven Baked Ribs

Fall-Off-the-Bone Magic

I used to think you needed a smoker, a backyard, and a PhD in fire management to make truly great ribs. Turns out all you need is an oven, some aluminum foil, and a willingness to wait. These ribs come out so tender that the meat literally slides off the bone, and the sticky, caramelized barbecue glaze on top is the kind of thing that makes people close their eyes while they eat.

I have made these for Fourth of July parties, Super Bowl Sundays, and random Wednesday nights when I just really wanted ribs. They never disappoint, and they always get the same reaction: stunned silence followed by requests for the recipe.

The Dry Rub That Makes the Bark

Mix together 3 tablespoons of brown sugar, 2 tablespoons of smoked paprika, 1 tablespoon each of garlic powder and onion powder, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 tablespoon of salt, 1 teaspoon of black pepper, and a quarter teaspoon of cayenne in a small bowl. This rub creates an incredible flavor-packed bark on the outside of the ribs.

Prepping the Racks

Here is the step that separates good ribs from great ribs: remove the membrane. Flip each rack over so the bone side faces up. Slide a butter knife under the thin membrane at one end, then grip it with a paper towel and peel it off in one sheet. This is not optional. Leaving the membrane on makes the ribs chewy and prevents the rub from penetrating the meat.

Pat the ribs dry and spread a thin layer of yellow mustard all over them. The mustard acts as a binder for the rub and cooks away completely, so do not worry about your ribs tasting like mustard. Coat generously with the dry rub on all sides, really pressing it in.

Wrap each rack tightly in a double layer of heavy-duty aluminum foil. Pop them on a baking sheet and refrigerate for at least two hours, or overnight if you are planning ahead.

Low and Slow in the Oven

Preheat your oven to 135°C/275°F. Place the foil-wrapped ribs bone-side down on a sheet pan and bake for 3 to 3.5 hours. The low temperature slowly breaks down all that connective tissue, turning tough meat into something that practically melts. You will know they are done when the meat has pulled back from the bone tips by about half an inch.

The Glaze and Finish

Carefully unwrap the ribs and place them meat-side up on a foil-lined baking sheet. Brush generously with your favorite barbecue sauce. Crank the oven up to 200°C/400°F and bake uncovered for 10 to 15 minutes until the sauce is bubbling, caramelized, and sticky.

Let them rest for 5 minutes, then slice between the bones and try not to eat them all before they make it to the table. Serve with coleslaw and cornbread for the full experience.

Tina's Tips

• Remove the membrane, every single time. This is the number one thing that separates amateur ribs from the real deal. No exceptions.
• Yellow mustard as a binder is a barbecue secret. It completely cooks away and leaves zero mustard flavor, but it makes the rub stick perfectly.
• Do not peek during the low-and-slow bake. Every time you open the oven or unwrap the foil, you lose heat and moisture. Trust the process.
• Brush sauce on in two layers. One coat 15 minutes before they are done, and a second coat right when they come out for maximum sticky glaze.
• These ribs reheat beautifully. Wrap in foil and warm at 120°C/250°F for about 30 minutes. They taste almost as good the next day.