OVEN-ROASTED BABY BACK RIBS
My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.
Nutrition Facts :
THE BEST OVEN ROASTED RIBS
This is from "CookSmart" by Pam Anderson. It has a dry rub and you can do it in the oven. So far it is our favorite rib recipe and believe me we, have tested a lot.
Provided by taylortwo
Categories Pork
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
- Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
- Mix mustard and liquid smoke in another bowl.
- Lay ribs directly on removed oven rack and lightly sprinkle with salt.
- Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
- Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
- Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
- Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
- If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
- Transfer ribs to foil lined pan meat side up.
- Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
- Let stand for 5-10 minutes before serving.
OVEN-ROASTED COUNTRY-STYLE RIBS
Make and share this Oven-Roasted Country-Style Ribs recipe from Food.com.
Provided by Lindas Kitchen
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Place ribs or chops in roasting pan.
- In 2 quart saucepan combine remaining ingredients.
- Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes).
- Pour over ribs or chops turning to coat all sides.
- Bake, turning every 20 to 30 minutes, for 2 to 2 1/2 hours, or until meat is fork tender.
- Serve with cooking sauce.
OVEN-ROASTED LAMB RIBS
Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.
Provided by Nice Try
Categories Meat and Poultry Recipes Lamb
Time 14h10m
Yield 4
Number Of Ingredients 17
Steps:
- Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
- Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
- Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
- Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
- Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.
Nutrition Facts : Calories 818.9 calories, Carbohydrate 33 g, Cholesterol 190.3 mg, Fat 56.1 g, Fiber 5.5 g, Protein 46.9 g, SaturatedFat 23.3 g, Sodium 2087.7 mg, Sugar 16.3 g
OVEN ROASTED RIBS
Great sweet and tangy BBQ sauce. This recipe can be used for all types of ribs.
Provided by Christina Tabaretti
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 2h35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.
- Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven; bake until sauce bubbles and ribs are tender, 1 hour.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 35.5 g, Cholesterol 178.7 mg, Fat 32.2 g, Fiber 1.1 g, Protein 47.9 g, SaturatedFat 11.1 g, Sodium 871.5 mg, Sugar 24.7 g
OVEN-ROASTED RIBS WITH BARBECUE SAUCE
This delicious recipe for Oven-Roasted Ribs is from Martha Stewart Living, May 2005.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
- Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
- Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
- Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
- Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
HAWAIIAN BABY BACK OVEN-ROASTED RIBS
This recipe is for 4-5 pounds (4-5 racks) of back ribs, 1/3 cup Sherry can be substituted for the whiskey. Plan ahead the ribs have to marinate for 24 hours. You can also grill these ribs for about 9-10 minutes per side, I have made these on both my indoor and outdoor grill as well as in the oven. This is a killer recipe for back ribs!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT1h45m
Yield 5 racks of ribs
Number Of Ingredients 9
Steps:
- In a bowl whisk together sugar, soy sauce, ketchup, whiskey, salt and black pepper until the sugar is dissolved.
- Pour the marinade into a roasting pan.
- Add in the garlic and ginger.
- Add in the ribs turning to coat with the marinade.
- Cover and marinate in the fridge for a minimum of 24 hours, turning occasionally to coat with marinade.
- Remove the ribs from the marinade (reserving the marinade, and discard the garlic).
- Arrange the rib racks on a large broiler pan (rounded side facing up).
- Set oven to 350°F and set the rack to the second-lowest position.
- Roast the ribs, basting with marinade about every 20 minutes (DO NOT baste the last 10 minutes of cooking) or until the ribs are tender and the glaze is browned (about 1-3/4 hours).
- Discard any unused marinade.
- Cut the ribs to desired size and serve.
Nutrition Facts : Calories 334.3, Fat 0.2, Sodium 4067.1, Carbohydrate 70.8, Fiber 0.7, Sugar 66.5, Protein 6.8
AUNT ANN'S BEST OVEN ROASTED RIBS
Oh Man, are these GOOD! Takes a little time to make them, but they are worth the time and effort... DELISH!
Provided by Lindas Busy Kitchen
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, and preheat oven to 250.
- Mix sugar, paprika, pepper, garlic powder and salt in a small bowl.
- If using liquid smoke, mix mustard and liquid smoke in a small bowl.
- Brush both sides of each slab with mustard, then sprinkle both sides with the dry rub.
- If using just mustard, brush directly on each slab, then sprinkle both sides with the dry rub.
- ***Line a lg. jelly roll pan or other shallow roasting pan with a sheet of heavy-duty aluminum foil.
- Place the pan on the oven floor (if oven is gas), or bottom oven rack (if oven is electric), making sure the foil covers the entire oven level.
- Roast ribs until fork-tender- 2-3 hours for spare ribs, and 1 1/2-2 hours for baby-back ribs.
- Remove foil-lined pan from oven, and pour off fat. Transfer ribs to foil-lined pan, meat side down. Turn on broiler. Brush ribs with 1/2 the Ah-So Chinese Style Sauce.
- Put pan under broiler until glaze bubbles vigorously. Remove pan, turn the ribs, brush with the remaining sauce, and return to the.
- broiler until glaze bubbles vigorously. Be careful, because they can burn.
- Let stand 5-10 minutes.
- Cut into individual servings, and serve.
- ***Note: My Aunt Ann makes these directly on the racks in her self-cleaning oven, and just put aluminum foil on the bottom rack to catch everything. Once the ribs are made she just soaks the racks to clean, and turns on the automatic cleaning system for her oven.
Nutrition Facts : Calories 118.8, Fat 1.9, SaturatedFat 0.2, Sodium 851, Carbohydrate 25.5, Fiber 4, Sugar 14.5, Protein 3.6
CUBANO MOJITO OVEN-ROASTED BABY BACK RIBS WITH HABANERO & GUAVA-PINEAPPLE TROPICAL BBQ SAUCE
Because our weather in Central New York is less than tropical, we have to figure out ways of keepin' those warm weather flavors coming even when poundin' rain or three-foot drifts make it hard to get to your backyard grill. So here's a way to make ribs in your oven and bring on all the flavors of places with better weather. Our method for makin' ribs in the oven can also be applied to the recipe for Dinosaur-Style Ribs (page 93). All you'll be missin' is the taste of the smoke and the smell of the outdoors, but the ribs will still be fallin'-off-the-bone tender.
Yield feeds 2 to 4
Number Of Ingredients 12
Steps:
- Set the ribs in a shallow roasting pan, and pour the Mojito Marinade over them. Flip the ribs around in it to make sure they're coated all over; then grind on lots of black pepper. Cover and marinate for 4 hours or overnight.
- Preheat the oven to 250°. Put a wire rack over a jelly roll pan and pour 1 cup of water into the pan. Pull the ribs out of the marinade, scraping off any extra. Set the ribs on the rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so. If the meat looks dry, mop it lightly with some of the Mojito Marinade.
- Cook up a batch of sauce while the ribs are roasting. Set a saucepan over medium-high heat. Pour in the oil, and once it gets hot, add the ginger and habanero peppers. Cook for 1 minute. Dump in the pineapple and the guava paste, stirring til the guava paste dissolves. Add the lime and lemon juices and the Mutha Sauce. Simmer for a couple of minutes to blend the flavors. Stir in the cilantro. Set aside and heat up before serving.
- Check the ribs for doneness after 2 1/2 to 3 hours. They will be done if you can gently tear the meat between the bones or poke your finger through the meat, or if they've reached an internal temperature of at least 180°, or if they bend nicely when you grab them in the middle with a pair of tongs. Once they're tender, glaze the ribs with some of the sauce and keep cooking for 15 to 20 minutes. Or for a caramelized finish, turn on the broiler and get the surface of the ribs sizzling. When they're nicely bronzed, brush with the sauce.
- Pull the ribs out and let them set for 5 to 10 minutes, then serve with the remaining sauce.
OVEN-ROASTED RIBS WITH CHIPOTLE-MOLASSES BARBECUE SAUCE
Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with delicious results in an oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a medium saucepan over medium-high heat, combine soy sauce, ginger, and garlic. Bring to a boil. Remove from heat, and add ice. Divide between 2 large roasting pans. Place a rack in each roasting pan. Top each rack with a rack of ribs, and season both sides with salt and pepper. Transfer to oven, and roast for 20 minutes. Continue roasting, basting with sauce every 10 minutes, until caramelized and crusty, about 1 hour and 15 minutes more.
- Remove from oven. Cut ribs between the bones, and serve with chipotle-molasses barbecue sauce and peanut-green onion relish on the side.
OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE
The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
Provided by David Broom
Categories Buffet, Lunch, Main course
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry - they'll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
Nutrition Facts : Calories 528 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Protein 37 grams protein, Sodium 1.01 milligram of sodium
KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS
This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
- In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
- Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
- Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
- Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
- Add in broth and red wine; bring to a boil, stirring.
- Return the ribs to the Dutch oven (if possible in a single layer).
- Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
- Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
- Season with salt and pepper to taste.
- **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
- Pour the sauce over the ribs.
Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6
QUICK OVEN ROASTED SIDE RIBS.
Quick enough to be faster than the preferred slow cooks methods but still pretty tasty and tender. This is more about cook time than specific seasoning or sauces.
Provided by Paulzinho1
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Boil the ribs covered in water seasoned with seasoning and salt and seasonings for 20 min at a slow boil.
- Cover ribs with your favorite barque sauce.
- Lay the ribs out on a foil lined tray.
- Roast the ribs in the over just below the broiler at 350 for 40 min, turning once halfway through.
Nutrition Facts : Calories 31.2, Fat 0.1, Sodium 176.5, Carbohydrate 7.5, Fiber 0.1, Sugar 5.4
OVEN-ROASTED RIBS
Give oven-roasted ribs an Asian twist. These Oven-Roasted Ribs feature pineapple, soy sauce and a crunchy coating. Make them a meal with rice and veggies.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Mix juice and soy sauce in large bowl. Add ribs; turn over to evenly coat both sides with juice mixture.
- Sprinkle coating mix onto ribs; toss to coat. Place ribs in single layer in foil-lined shallow pan; top with pineapple chunks.
- Bake 45 min. or until ribs are done.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 800 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 4 g, Protein 28 g
BARBECUE SAUCE FOR OVEN-ROASTED RIBS
Steps:
- 1. Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne; cook 1 minute. Add tomato paste; cook 1 minute. 2. Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally, about 2 hours. If sauce becomes too thick, add water, a little at a time. Let cool. Purée sauce in batches in a blender until smooth. Set aside 2 cups sauce for brushing ribs. Sauce can be refrigerated in an airtight container up to 3 weeks.
OVEN-ROASTED RIBS WITH BARBECUE SAUCE
Steps:
- 1. Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up. 2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine. 3. Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor). 4. Preheat oven to 350°, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425° and continue with step 6.) 5. Preheat oven to 425°. Let ribs stand at room temperature 20 minutes. 6. Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
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