When the craving for ribs strikes, there’s usually little you can do to stop it. That is, besides eating ribs. They’re just so satisfying. Sweet, salty, savory, tender...they’re like meat candy. But sometimes, the grill just isn’t an option. Maybe you live in a tiny NYC apartment (like me) or maybe it’s the middle of winter. No matter the weather or living situation, you can make amazingly tender, delicious ribs with this foolproof recipe. The last thing you'll want to do is run out before everyone gets their fair share, so make sure you have at least 4-5 ribs per adult, which is about 2-3 servings per rack. Here’s how to nail them: Show Prep your ribs First things first: Rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away. Run under cold water, pat dry, then peel off the “silverskin.” This is the shiny, white piece of membrane that sits on top of the bones, on the cupped side of the ribs, and makes things tough and chewy once cooked. Leaving the membrane on will also prevent your delicious dry rub from actually getting on the rib meat. The membrane should come off pretty easily (especially if it's a particularly thick membrane) but if not, use your paring knife to help loosen things up. Pierce the membrane with a paring knife and run it as far under the membrane as you can to start loosening it away from the ribs. Once you're able to get the tip of your knife under the membrane, you should be able to easily pull it off the ribs. Using paper towels or sturdy kitchen tweezers can help grab the membrane and make it easier to pull off. Every now and then you'll find a rack that has the membrane already removed. If you're not sure or if you'd rather not bother with it, ask the butcher at your favorite grocery store. Once you're done prepping your ribs, be sure to clean your sink and the surrounding countertop. Season well The key to delicious ribs is robust flavor. This starts with the seasoning. Be sure to coat with a good amount of kosher salt and freshly cracked pepper. We also add a dry rub to our ribs to add extra sweetness and flavor. Let the salt and spices sit on your ribs for about 30 minutes or so before baking to really let that flavor soak in. Get saucy Everyone’s fave part of eating ribs has got to be the sauce. That, and having a legit excuse to eat with your hands. Ours is deliciously sweet, savory, and sticky, like a classic bbq sauce but next-level. It’s so much better than anything that comes from a bottle. The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. You can also flex your creative muscle with these delicious homemade options. Keys for maximum tenderness Ribs have a lot of connective tissue that needs time to soften and break down. But, since ribs aren't a particularly thick cut of meat, a long cook time leaves them vulnerable to drying out before they can every reach their signature tenderness. The key to
cooking great baked ribs is a balance of low temp, lots of time, and moisture retention. We cook ours at 300° for 2 hours under a tightly wrapped layer of foil. The foil ensures that not too much liquid escapes while the low-slow cook breaks down the connective tissue.The best part is, unlike with grilling, this recipe is totally hands off. Put them in the oven, cover with foil, and let them cook. Be sure to cook them bone-side down to create plenty of airflow around the rack. Then
baste with sauce and broil for a few minutes to caramelize and crisp the crust. Try cooking Louisiana ribs in the slow-cooker next! Leftovers can be refrigerated for up to 4 days, and frozen, tightly wrapped in foil, for up to 3 months. Have you made these yet? Let us know how it went in the comments below! Editor's Note: This recipe was updated on February 13, 2022, to include more information. Advertisement - Continue Reading Below Total Time: 2 hrs 20 mins
For the ribs
For the barbecue sauce
Directions
Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper. This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site. How long do spare ribs take to cook in oven?Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
How long does it take to cook ribs at 350?Shoot for around 2 hours at 350 degrees if the ribs are uncovered, as in our Barbecued Pork Ribs. If wrapped in foil, the ribs can go for up to 3 hours at 300°F degrees, or crank the oven up to 400 degrees for a briefer baking time—1.5 to 2 hours.
How long does it take pork spare ribs to cook?The regular cooking time for pork ribs in the oven at 350 degrees is around 2 hours for baby ribs, 2.5 hours for spare ribs, and 20 to 30 minutes for bone-in country-style ribs until they are tender.
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