Oven Baked Ribs

My kids discovered ribs and they are now addicted. I’ve been making them once a week since it started getting sunny and started experimenting with baking them in the oven. In the past, I’ve baked them for a while then finished them off on the barbecue. It’s a great method assuming you didn’t bake too long (otherwise they flake and fall apart on the barbecue) and it totally trashes your grill because the sauce sticks and gets messy.

It also rains in Seattle (shocker) so grilling isn’t reliable all the time. Being able to make winning ribs in the oven is a game changer. It took a few tries and a few alternate ways of baking/broiling to come up with a method that seems foolproof. I also tried the expensive ribs from the fancy grocery store vs. cheap ribs from the very un-fancy grocery store vs. butcherbox. The difference was noticeable, but not game changing. If you can swing the better meat (fancy store or butcherbox) it’s a better finished product. The less expensive meat needs longer in the oven baking - not the end of the world.

I started working on these ribs in the spring because I knew they would be a summer hit with my kids. I had no idea that this summer would be the driest summer on record. That there would be no rain and that the temperatures would be so hot that turning on the oven would be torture.

I’ve still made these multiple times this summer. They are transferable to the grill as well. Just sear them quickly first, then on a low grill off the heat source until they are tender. Share your photos with me! I can’t wait to see what you make.

1 rack baby back pork ribs (2 – 2 ½ lbs)

¼ cup Dijon mustard

1 teaspoon flaky salt

1 teaspoon fresh cracked pepper

½ teaspoon hickory smoke powder

1 teaspoon powdered onion

1 teaspoon powdered garlic

Barbecue sauce

STEP 1

Preheat the oven broiler to 500 degrees. Line a baking sheet with aluminum foil and place a cooling rack on top.

Peel the silver skin (sinew) off of the ribs on both sides and place them on top of the cooling rack.

STEP 2

Spread the Dijon mustard on the meaty top side of the ribs and sprinkle with seasonings.

STEP 3

Pop the ribs in the broiler and cook for five minutes until the top of the ribs begin to brown.

STEP 4

Turn the heat down in the oven and bake at 350 degrees for 2 ½ - 3 hours. Brush the top of the ribs with ¼ cup of barbecue sauce and bake another 15 minutes. Let rest 15-20 minutes before serving. Serve with extra sauce on the side.