Want to eat a delicious portion of grilled ribs but don't have the time and skills to cook them? Why not try baking it in the oven at a low temperature for a long time? First of all, the ribs need to be seasoned with spice rub or your favorite dry seasoning mix, then roasted for several hours on very low heat. When the meat is so tender it's almost falling off the bone, brush the ribs with barbecue sauce, then broil under the broiler for a few minutes to brown the surface even more. Come on, learn the easy recipe!
Ingredients
Roast Pork Ribs
- 1.5 to 2 kg spare ribs (bottom pork ribs) or baby back ribs (top pork ribs)
- 60 grams of mustard dijon
- 1 to 2 tsp. liquid smoke
- 145 grams spice rub (dried seasoning to coat pork ribs)
- 288 grams of barbecue sauce and extra sauce to serve after the ribs are cooked (optional)
For: 4 to 8 servings
Roast Beef Ribs
- 1 to 1.5 kg beef ribs
- 1 tbsp. (10 grams) onion powder
- 1 tbsp. (10 grams) garlic powder
- 2 tbsp. (25 grams) brown sugar
- 1 tbsp. oil, such as vegetable oil or olive oil
- tsp. (1 gram) cumin
- tsp. (2 grams) salt
- 1 tsp. (2 grams) chili powder
- 1 tsp. (2 grams) smoked paprika
- BBQ sauce
For: 2 to 5 servings
Step
Method 1 of 2: Grilling Pork Ribs in the Oven
Step 1. Line a baking sheet with aluminum foil, then place a wire rack on top
Remember, you'll need to use a flat pan so that dripping meat juices don't run to the bottom of the oven. After that, place an appropriately sized wire rack on a baking sheet lined with aluminum foil.
Step 2. Remove the membrane or film that covers the ribs, then arrange the ribs on a baking sheet with the fleshy side facing up
First of all, prepare 1.5 to 2 kg of pork ribs of your choice. Then, tuck the tip of the knife behind the membrane or the thin white layer that wraps around the ribs. After that, wiggle the knife or move it vertically so that the membrane peels off a little and is easier to pull out by hand. Once the membrane is removed, arrange the ribs on the baking sheet in a single layer.
Remove the membrane
Step 3. Brush the surface of the ribs with dijon mustard and liquid smoke
Pour in 1 to 2 tsp. liquid smoke into a small bowl, then add 60g of dijon mustard to it. Stir well until both ingredients are well combined, then use a barbecue brush to coat the entire surface of the ribs with the liquid smoke and mustard mixture.
The wet seasoning serves to help attach the dry spices to the surface of the ribs
Step 4. Coat the ribs with spice rub
In fact, a mixture of powdered spices can be purchased at the supermarket or made yourself, then sprinkled evenly over the entire surface of the ribs. Once you've sprinkled the seasoning, massage the ribs with your hands to allow them to penetrate deeper into every fiber of the meat.
Ribs can be prepared and seasoned 1 day before baking. Place the seasoned ribs in an airtight container and refrigerate until it's time to bake
Recipe for Seasoning Powder or Spice Rub:
4 tsp. (8 grams) garlic powder
2 tsp. (4 grams) onion powder
4 tsp. (8 grams) paprika powder
4 tsp. (22 grams) salt
2 tsp. (4 grams) ground black pepper
1 tsp. (2 grams) cumin powder
2 tsp. (4 grams) chili or cayenne powder (optional)
Step 5. Grill the ribs for 5 minutes under the broiler
Turn on the broiler and heat for a few minutes before you place the baking sheet with the ribs, about 8 cm below it. The roasting process under the broiler needs to be done so that the sugar content in the powdered spice mixture forms caramel and makes the surface of the ribs more brown.
If the broiler temperature can be adjusted, use a high temperature
Step 6. Bake the ribs at 149°C for 1.5 to 3 hours, depending on the type of ribs you use
There is no need to preheat the oven as the ribs will take a very long time to bake. If you're using the top rib, try grilling it for 1.5 to 2 hours. However, if you're using the lower ribs, try baking them longer, about 2.5 to 3 hours.
If you want, you can also use country-style ribs (boneless pork chops instead of actual ribs), and roast them for 2 to 3 hours
Tips:
Check the level of doneness of the ribs in the middle of the roasting process. If the texture looks too dry, try covering the surface with a sheet of aluminum foil.
Step 7. Coat the surface of the ribs with the sauce, about 30 minutes before the ribs are cooked
If you prefer ribs covered in thick sauce, pour 288g of your favorite barbecue sauce into a bowl, then brush the surface of the ribs with the sauce. Then, wrap the ribs in aluminum foil and bake again until done.
If you only want to use powdered spices, skip this step
Step 8. Remove the ribs from the oven and rest for 10 minutes
To check for doneness, try stabbing the thickest part of the meat with a knife. The knife should be easy to insert and remove when the meat is fully cooked. Otherwise, re-bake the ribs for another 15 minutes and check again. Once the ribs are fully cooked, remove them from the oven and let them rest covered for 10 minutes before serving.
- Once cooked, the inside of the ribs should reach 63°C when checked with an instant reading thermometer.
- The juices of the meat will be well distributed when the ribs are rested.
Step 9. Cut each rack of ribs and serve with extra sauce
Peel off the aluminum foil covering the ribs, then transfer the ribs onto a cutting board. Then, cut each rack of ribs with a sharp knife to make individual portions.
Store leftover ribs in an airtight container and refrigerate for up to 4 days. Remember, the longer the storage time, the more pervasive the flavor will be
Method 2 of 2: Grilling Beef Ribs in the Oven
Step 1. Remove the membrane or film that covers the ribs
First of all, prepare 1 to 1.5 kg beef ribs. Then, slide the tip of the knife under the thin white layer (membrane) that covers the surface of the ribs, and gently shake the knife so that the coating peels off and is easy to hold with your fingertips. After that, pull the membrane with one hand while holding the ribs with the other.
The membrane can be removed afterwards
Step 2. Mix the ground spices with the oil in a small bowl
Pour all the seasoning ingredients into a bowl and stir until well combined. Then, pour 1 tbsp. oil to bind each grain of spice. To make your own spice rub, you'll need:
- 1 tbsp. (10 grams) onion powder
- 1 tbsp. (10 grams) garlic powder
- 2 tbsp. (25 grams) brown sugar
- 1/2 tsp. (1 gram) cumin
- 1/2 tsp. (2.5 grams) salt
- 1 tsp. (2 grams) chili powder
- 1 tsp. (2 grams) paprika powder
Step 3. Coat the surface of the ribs with seasoning powder
Sprinkle the seasoning powder all over the surface of the ribs, then massage the meat with your hands so that the seasoning can penetrate more deeply into each fiber. Make sure the spices evenly coat the ribs, OK!
Reluctant to get your hands dirty? Wear food-safe gloves when seasoning ribs
Step 4. Let the ribs rest for a maximum of 2 hours at room temperature
Set aside the ribs and let sit for the recommended amount of time to make them more tender in texture and maximize flavor when grilled. If you want to refrigerate the ribs for more than 2 hours, you can put them in an airtight container and let them rest overnight in the refrigerator.
Don't leave the ribs at room temperature for more than 2 hours to prevent bacterial growth! In very hot weather, ribs should only be left for a maximum of 1 hour
Step 5. Wrap the ribs in aluminum foil and place on a baking sheet
Tear off a few sheets of aluminum foil, then place each rack of ribs on top with the fleshy side up. If the aluminum foil is large enough, you can use just one sheet to wrap the entire rib. If not, place an extra sheet of aluminum foil on the surface of the ribs so that the entire surface is neatly wrapped. Then, place the ribs that have been wrapped in aluminum foil on a baking sheet.
- Use a flat pan so that the juices that come out don't drip directly to the bottom of the oven.
- On a baking sheet, arrange each rib wrapper in a non-overlapping position.
Step 6. Bake the ribs at 149°C for 3 to 4 hours
Place a baking sheet filled with ribs that have been wrapped in aluminum foil onto the middle rack of the oven, then grill the ribs until the meat is really tender. To check if the ribs are done, try stabbing them with a fork or knife. If a knife or fork can be easily inserted and removed, or if the inside temperature reaches 63°C when checked with an instant reading thermometer, the ribs are cooked and ready to eat.
- Since the ribs take a very long time to bake, there's no need to preheat the oven before putting the ribs in.
- Most likely, the ribs will even fall off the bone once they are cooked.
Step 7. Remove the aluminum foil and broil the ribs under the broiler for 5 minutes
Preheat the broiler for a few minutes on high after the ribs are removed from the oven and unwrapped. Keep the ribs in the pan! Once the broiler is hot, place the baking sheet with the spare ribs in the oven, and place it about 8 cm below the surface of the broiler. Then, bake the ribs for 5 minutes until the surface is slightly browned.
Tips:
If you prefer ribs covered in thick sauce, brush each rack of ribs with barbecue sauce before broiling them under the broiler.
Step 8. Cut the ribs and serve with barbecue seasoning
Transfer the ribs onto a cutting board, and use a very sharp knife to cut each rack of ribs. Then, transfer the ribs to a serving plate and serve with barbecue sauce and a napkin or other dish!
Leftover ribs can be stored in an airtight container for up to 4 days
Tips
- Don't cook frozen ribs without thawing them first. To soften frozen ribs, try leaving them overnight in the refrigerator.
- If you want to add smoked flavor to the grilled ribs, you can broil each side for 5 minutes on the grill.
- Leftover grilled ribs can easily be reheated in the oven or microwave before consuming.
