Community Pick
Oven Baked BBQ Ribs
"This recipe is adapted from Joy of Cooking. These ribs are fall off the bone tender and deeply infused with flavor. Comes out perfect every time. The trick to the tenderness is four hours of cooking."
photo by anniesnomsblog
- Ready In:
- 4hrs 10mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 4 lbs country-style pork ribs
- 1 1⁄2 cups favorite barbecue sauce
- 1 cup orange juice
- 1 vidalia onion, sliced
directions
- Preheat oven to 300 degrees.
- Arrange ribs in 9x13 baking dish and top with sliced onions.
- Whisk together BBQ sauce and Orange juice and pour sauce over ribs and onions.
- Cover dish tightly with heavy duty aluminum foil and bake for three hours.
- uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes.
- Remove ribs to a warm platter, cover and let stand for 15 minutes.
- Spoon fat off the sauce and serve with the ribs.
- Enjoy!
Questions & Replies
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Sorry, My question about barbecue sauce was posted to the wrong recipe. -
To Beverly Carson, What brand of barbecue sauce do YOU prefer to use in this recipe? Thanks!
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Hard no. The membrane or peritonem must be removed before cooking. It is not Food when cooked it will touched an gain a rubbery texture there is not nutritional value and you're feeding people dogwood ingredients. You are an amateur and did not know what you did not know. Im sorry for you're guests and victims who followed this recipe for dogfoid
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Can I make these a day or two ahead? How would you suggest reheating before serving? -
And what is the i d a l i a onion please
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Reviews
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This is the best rib recipe ever! And I have done them every which way, but this is the hands down winner. I got a slab on sale after the 4th of July for $5, and a bottle of generic BBQ sauce for $1, and had 1/2 a yellow onion in the fridge. I lined the pan with foil, cut the slab in half to fit, thinly sliced the onion on top and poured 3/4 of the sauce on top, then covered it tightly with foil. I baked it @ 300 for 2hrs, then took the foil off, turned the oven to 350 and baked it 15 minutes and turned the oven off and let it rest in the pan, in its juices, in the heat. A 1/2 later I took it out and boy howdy what fall apart ribs! Excellent in every way, tender, juicy, and please if you have only 1/2 an onion, slice it on top, it adds an indefinable something.This is a total winner. I will never cook a slab any other way!
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Very good- they do indeed fall off the bone. I cookied on 250 instead of 300 and took them out ten minutes early just as they were started to burn. I omited the onion, but i feel like they could have used the extra flavour. I will make again using onion! All in all delicious -
You are correct. . .slow cooking is the BEST. This is the method I use for my country or st. Louis style ribs. However I cook by baby back ribs at 250 degrees since they have less meat. I also brush both sides with Dale's seasoning before cooking. -
Very tender! The next time I make these though, I will reduce the amount of barbeque sauce & orange juice, as it produces quite a bit of liquid as it bakes while tightly covered. -
These were amazing. Just finished eating them and I had to post. Never made ribs before and this recipe was so easy and I had everything on hand. The only change I made was to sprinkle everything with Lawry's Season Salt before I put it in the oven. So so so good. Nice and tender. Just fell right off the bones. Thank you so much for posting this.
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RECIPE SUBMITTED BY
I'm a wife and a mom of three children and a part-time labor and delivery nurse. My husband and I built a house in the country that we have decorated in a primitive style. I love primitive anything, crafts, etc. The family's biggest love is our 65 pound black labrador retriever.
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