The Pioneer Woman Tasty Kitchen
Profile Photo

Easy Oven Roasted Ribs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

During the summer months, my husband loves to use the charcoal grill and smoker to create wonderfully tender ribs. I have tried several methods indoors but have been somewhat disappointed every time. After throwing this recipe together, I realized what I had been doing wrong: I was trying too hard! To get tender ribs, you really just need steam, low heat, and time. These ribs were perfect!

Ingredients

  • ½ teaspoons Ground Mustard
  • ½ teaspoons Garlic Salt
  • ½ teaspoons Paprika
  • ¼ teaspoons Ground Black Pepper
  • ¼ teaspoons Salt
  • ⅛ teaspoons Cayenne Pepper
  • 1-½ pound Baby Back Pork Ribs
  • ¾ cups Water
  • 3 Tablespoons Barbecue Sauce

Preparation

Preheat oven to 300ºF.

In a small bowl, combine dry seasonings.

Place a wire rack over a baking sheet. Lay ribs on the wire rack and thoroughly coat both sides with the dry rub. Make sure you cook the meat bone-side down. Place the pan in the oven and carefully add the water to the pan. Cover tightly with foil.

Once the ribs are in the oven, leave them alone for 3 hours. The water in the pan will allow the ribs to steam and the wire rack allows them to cook evenly throughout.

After 3 hours, carefully remove the foil and spread your favorite sauce (I recommend Memphis-style barbecue sauce) over the top of the ribs. Cook uncovered for 30-40 minutes until the sauce has dried and formed a nice crust.

Serve immediately!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of lovelyleilani

lovelyleilani on 2.7.2013

This was a HUGE hit with everyone. My husband said they were the best I’ve ever made! The meat was so tender it was hard to cut them apart to serve. The rub was so flavorful and delicious! I will definitely be making this again!

Related Recipes

Mussels in Saffron-Tomato Broth
Profile Photo by Sabrina Russo in Main Courses
This impressive dish is surprisingly quick and simple to prepare. The...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Salsa Tuna Melt
Profile Photo by Gayle | Pumpkin 'N Spice in Main Courses
This Salsa Tuna Melt is full of flavor and comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Maple Sweet Potato Chicken Meatballs
Profile Photo by Rachel Hanawalt in Main Courses
Struggling with picky eaters who don’t like their veggies? These savory...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Light Tuna and Tomato Pasta
Profile Photo by Killing Thyme in Main Courses
In less than 30 minutes, you can be shoveling this into...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Slow Cooker Chicken Enchilada Soup
Profile Photo by Kelley Simmons @ Chef Savvy in Main Courses
Slow Cooker Chicken Enchilada Soup cooked low and slow for 8...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy