The BEST Ribs EVER!
I was so excited to eat these that I didn’t focus well enough on taking the perfect picture!! Please just trust me and make these. I have been making these ribs for YEARS. They are fool proof! Honestly, these are a family favourite. My brother-in-law actually showed me how to make these years ago, but in the many, many times I have made them since, I have figured out a step that takes these ribs over the edge!
Look at these beauties! I think pork is my favourite type of meat. I actually get excited when I decide to make anything pork based. It’s just so yummy!! I always make extra when I’m making ribs. For one, who doesn’t like leftover ribs?? Also, I like to warm these up a bit so that the meat is easier to pull off the bone and make pulled pork. Make some coleslaw and you’d never know you’re eating leftovers.
Initially, I was going to call these ‘BBQ’d Ribs’ because you can start and finish these on the BBQ. But, I do find these can be so fall off the bone that in putting them onto the grill to finish them off, you risk losing your rib meat. Sooo not worth it! On a cookie sheet, under the broiler does the same job and it’s much less risky! Also, being able to do these ribs in the oven makes them a year round recipe!
These ribs are so easy. I’ve made as few as 1 rack to as many as 12! The cook time remains the same. I do like to make my own BBQ sauce for these, but I have used store bought in a pinch. If you have a go-to sauce that you like, use it! It will make getting these onto your table that much easier!
There are no real measurements of the spices that I use on these ribs. It really depends on the amount of ribs you are planning to make. You don’t need to be shy with the spices. The ribs can handle it! Don’t be chintzy!!
A few steps are important in making these the BEST Ribs EVER! You gotta cook them on their side. Cut them in half if they don’t fit into your pan. You also must put a generous inch of water in the bottom of your pan. Finally, you need to seal this pan (I use tin foil, but if you have a good lid that can work too) so that no steam can escape!!
BUT! Here’s the BIG secret to making these ribs perfectly fall off the bone. Ready?? Here it is:
After the ribs have cooked for 1.5 hours at 400 degrees F, shut the oven off AND allow the ribs to cool INSIDE THE OVEN as the oven cools down.
I promise you that your ribs will be perfect Every. Single. Time. Do you want to know how I figured this out? I was making ribs one day and I had to leave the house and didn’t feel comfortable leaving them in the oven unattended. So, I shut the oven off and hoped for the best! It was like a mind-blown moment and I’ve been using this technique ever since!
Enjoy these!!
The BEST Ribs EVER!
Equipment
- Pot or bowl with high sides to hold your ribs in the oven
- Tin foil
Ingredients
Spices For the Ribs
- Salt
- Pepper
- Garlic Powder
- Paprika
- Olive Oil
Instructions
Instructions For Searing Ribs
- Heat broiler on high.
- Season both sides of the ribs liberally with each spice.
- Using olive oil, rub the spices into the ribs, ensuring all areas are covered.
- Sear both sides of the ribs for 3-5 minutes.
- Remove from oven.
Cooking Ribs In The Oven
- Preheat oven to 400 degrees F.
- Place ribs on their sides in a pot or bowl with high sides.*
- Fill the bottom of the pot with about 1 inch of water.
- Place an airtight lid on top of your pot or seal completely with tin foil so that no steam can escape.
- Cook for 1 hour and a half.
- Shut the oven off and allow the ribs to cool as the oven cools down.
- Place the ribs on a lined cookie sheet. Smoother, one side at a time with BBQ sauce.
- Broil each side, allowing the BBQ sauce to caramelize.
Notes
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