Oven-Baked Ribs

Ingredients

• Pork country-style ribs

  Fresh, loin, separable lean and fat, raw

  2 lb or 907g

• Salt

  Himalayan Pink, Adjustable Grinder - Wegmans

  2 tsp or 8g

• Pepper

  Spices, black

  2 tsp or 4g

• Stubbs: Original Bar-B-Q Sauce

  Stubb's

  2 servings or 64g

Directions

1. Heat oven to 275 Fahrenheit (135C).
2. If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
3. Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
4. Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 1/2 to 3 1/2 hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
5. Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
6. Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
7. Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
8. To reheat the ribs, wrap in foil or parchment paper and place into a 300F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

Similar Foods

• Easy Oven Baked Pork Ribs
• Oven Baked Carrots
• Oven-Baked Rutabaga Wedges
• Oven Baked Summer Squash
• Oven-Baked Paleo Meatballs
• Oven Baked Chicken and Rice