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Earmark this recipe, because easy Oven Baked Deep South Barbecue Ribs makes enjoying BBQ possible even during the colder months, right from your warm and cozy kitchen.
The secret to making tender ribs in the oven is TIME…go ahead and open a beer, because you are going to be here a while…
Table of Contents
- Should I cook ribs in the oven or on the grill?
- Bring out a few racks of Oven Baked Deep South Barbecue Ribs at your next cookout and impress your friends. Tell them you slaved all day…
- These Easy Oven Baked Ribs are one of the easiest recipes ever. Cooked low and slow, which makes them so flavorful and fall off the bone tender.
- What is the best barbecue sauce for pork ribs?
- What are the BEST sides to go with Oven Baked Deep South Barbecue Ribs?
- Oven Baked Deep South Barbecue Ribs Recipe
Should I cook ribs in the oven or on the grill?
I have heard it said that ribs are one of those foods that should be left to the “pit masters.” Well, for all of you pit-loving purists…and for the rest of us, I am here to tell you that it is just not true. Oven Baked Deep South Barbecue Ribs are seriously easy. All you need is time…
Ribs on the grill always please crowds. If you want the convenience of baking at a consistent temperature in your oven, consider finishing on the grill. Just long enough to attain a char. Nothing beats your oven for fall-off-the-bone-tender though.
Use my barbecue sauce recipe below or use your favorite homemade or store-bought sauce. The sauce method I am highlighting herein comes to us from our great friends over at Southern Living Magazine. I have modified it some, but largely it follows a barbecue sauce recipe I pulled from one of their magazines back in 1996. Yes, that is how long I have trusted this recipe.
Let us just acknowledge that SL knows a thing or two about barbecue. I have chosen to highlight theirs because it is easy, it is sweet, it has a little bit of tanginess to it, and it is just undeniably fantastic. On the other hand, if I am in a rush, short on ingredients, or just short on motivation, I use this brand of sauce to RAVE REVIEWS from both my family, and friends if I make these ribs for a cookout.
I did myself a favor years ago and began buying extra wide aluminum foil (this is my go-to). It is a huge time-saver when I am trying to line a baking sheet or even my gas grill. Because these slabs of ribs require a double wrap for their oven time, extra wide just makes extra sense.
Bring out a few racks of Oven Baked Deep South Barbecue Ribs at your next cookout and impress your friends. Tell them you slaved all day…
There is some prep involved, but it is minimal. Removing the membrane is chief task numero uno. Removing the membrane can be tough. For tender, fall of the bone, lip smacking ribs, it has to go.
For the easiest removal, I use a small paring knife because my small hand can control it the best out of all my knives. I use my knife and gently slide under the membrane. I then use my fingers to pull the membrane away from the bones.
Sometimes, this ‘task’ is easier than at other times. If the membrane is too slippery or you cannot quite grip it, try using a kitchen towel to get a firm DRY hold of it and really pull. Once it is off, you are ready to rock and roll.
These Easy Oven Baked Ribs are one of the easiest recipes ever. Cooked low and slow, which makes them so flavorful and fall off the bone tender.
Basting or mopping with your favorite sauce and finishing these gorgeous pork ribs under your oven’s broiler at the end allows them to lightly crackle and caramelize. I avow that slightly crunchy crackle is just about the best part.
What is the best barbecue sauce for pork ribs?
The best bbq sauce for pork ribs really comes down to what your family enjoys eating. Sweet, smoky, spicy, tangy – so many different choices.
If you don’t have time to cook up the beautiful barbecue sauce in this recipe, consider my 15-minute Sweet, Sticky, Spicy Bourbon Glaze or my Southern-Style Molasses Barbecue Sauce. The oven method for the ribs remains the same, simply swap out a barbecue sauce for the glaze. All three sauces are AMAZING on these ribs!
By the time these are done cooking, your house will smell amazing and your tummy will be growling. Alternatively, these racks can be finished on the gas grill on foil, offset on the cooler side of the grill, at medium-high heat with the lid closed for 5 to 10 minutes, but no more. You don’t want them to burn. You also do not want to dry out what your oven spent so long keeping moist. If you love ribs as much as my family does, then this oven method will indelibly be on repeat at your house, too.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
What are the BEST sides to go with Oven Baked Deep South Barbecue Ribs?
- my Hearty Penna Dutch Potato Salad
- Classic Southern Potato Salad
- Fresh Corn & Tomato Salad
- Mothership Tomato Salad
- Suppertime Skillet Creamy Corn
- Cheesy Cheddar Broccoli Casserole
- Creamy Southern Coleslaw
- Mom’s Deviled Eggs
- Homemade Creamy Mac And Cheese
Oven Baked Deep South Barbecue Ribs
Equipment
- silicone pastry brush or sauce mop
- extra wide, heavy duty aluminum foil
- large cast iron skillet if making the Deep South Barbecue Sauce
Ingredients
Ingredients for Oven Baked Ribs
- 2 2 ½ to 3 pound slabs pork ribs, about 10 bones each, Baby Back or St. Louis cut ribs, I am using a baby back cut style of ribs
- ⅛ cup black pepper
- ⅛ cup Kosher salt
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
Ingredients for Deep South Barbecue Sauce
- 1 ½ pounds cherry tomatoes
- 3 cups chopped yellow onions, about 2 medium onions
- 2 cloves garlic, minced, about 1 teaspoon but more is fine
- 3 tablespoons salted butter
- 1 ½ cups packed light brown sugar
- 1 ½ cups white vinegar
- ¼ cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
Prepare the Ribs
- Preheat oven to 300°F. Line a heavy rimmed baking sheet with heavy duty aluminum foil. Set aside.
- Tear off 4 very large sheets of additional aluminum foil to fit the 2 slabs of ribs, each slab double wrapped.
- Rinse thoroughly and pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each slab of ribs by slicing into it and pulling it off. Use a kitchen towel or a paper towel if you are unable to get a good grip.
- One slab at a time, lay out on 2 sheets of the foil. In a small bowl, mix the 1/8 cup black pepper, 1/8 cup salt, the smoked paprika, and the cayenne pepper. Sprinkle both sides of each slab generously with the mixture. Wrap each slab in the double sheets of aluminum and place on top of the prepared rimmed baking sheet.
- Place in oven for 2 1/2 hours. **if making the Deep South Barbecue Sauce, begin now so it is ready for when the ribs come out of the oven
- After 2 1/2 hours in the oven, remove the baking sheet with the ribs. Carefully roll back the foil on each slab.
- Thickly mop or baste 1/2 to 3/4 of Deep South Sauce or your favorite BBQ sauce on both sides of the slabs. Reserve 1 cup of sauce for passing at the table.
- Return baking sheet with ribs to the oven. Do NOT re-wrap or cover the ribs.
- Turn the oven to 425°F. Bake the ribs for an additional 15 minutes.
- Remove the baking sheet from the oven once again. Let stand at least 10 minutes. Transfer the slabs to a large cutting board and using a meat carving knife, cut between the bones into individual servings. Transfer to a platter.
Prepare the Deep South Barbecue Sauce
- Heat a large cast-iron skillet over medium-high. Add tomatoes, and cook, stirring often, until skins begin to split and char, 5 to 7 minutes.
- Add the onions and the garlic, and cook, stirring often, 5 minutes.
- Add butter to pan, and cook until melted, about 1 minute. Add brown sugar and stir until combined.
- Cook, without stirring, until edges start to caramelize, about 2 to 3 minutes. Stir in vinegar, mustard, Worcestershire, salt, and pepper.
- Reduce heat to medium-low, and cook until tomatoes completely break down and mixture is slightly thickened, about 45 minutes.
- Remove from heat, cool for 10 minutes, and then carefully transfer to a blender. Remove center piece of blender lid to allow steam to escape. Process on high until almost smooth, about 1 minute, stopping to scrape down sides as needed. Cool completely, about 30 minutes. You will have about 1 quart of sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try this recipe!
Liliana, I can’t wait for you to try it either! YUMMO 🙂 Jenny
Just what I was looking for I’m allergic to smoke so my ribs must be cooked in the oven Thank you
Victoria, you will like these I am sure – you can use your own barbecue sauce or dry rub, store-bought, or the one I offer. The method makes this summery sort of fare available year-round! Please let me know how you enjoy them if you make them. Jenny
Such a flavorful dish to enjoy! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.
Jhuls, thanks! There are still plenty of folks who will be stuck inside due to snow, so it’s much needed I think! x- Jenny
I’ve made ribs in the crock pot, the grill, boiled first, you name it. This is the only way I make ribs now. Tender, tasty, hardly any clean up.
I use a rub that’s my own recipe that I put on them and let them sit for a couple hours before they go in the oven. Then I usually use a bottled sauce for the last part.
Always gets rave reviews. Thanks for the recipe!
Lady, you’ve made my day!!! XO! I agree with you, especially where the cleanup is concerned. And for anybody who’s ever made ribs knows, they are greasy and messy, and the cleanup is a royal pain. This method removes an involved cleanup from the equation. Thank you, Lucinda! Jenny
Oh lordy those look amazing!! Pinned – Thanks for sharing at the what’s for dinner party. I hope you’re enjoying your weekend.
Helen, thank you! They are one of, if not the most popular recipes in Not Entirely Average!
I do not have access to fresh cherry tomatoes but do have fresh jared tomato juice how much should I use
Bart, 1.5 pounds equals roughly 3 liquid cups. That said, and because you’d be missing the tomato pulp. I would begin with 3/4 cups and add additional ONLY if the mixture is not a viscous as you would like it to be. If you had canned tomatoes of any kind, I might use those in conjunction with the fresh tomato juice you have, but keep everything to 3 cups. Please let me know how this works for you. I would make a recipe/method notation on the website saying tomato juice could be substituted if necessary.