Baking low and slow is the secret to these fall-off-the-bone oven baked ribs. Some might have the impression that ribs are one of those dishes that should be left to the “pit masters” — it’s just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing waiting while the ribs bake.

Low and slow cooking make these oven baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 4 hours
    •    Yield: Serves 2-3

Ingredients

Ribs:

    •    2 to 2 1/2 pounds baby back pork ribs
    •    Salt and black pepper

Sweet and Spicy Barbecue Sauce:

    •    1 tablespoon olive oil
    •    1/4 cup finely diced onion
    •    1/2 teaspoon ground cumin
    •    1/2 cup ketchup
    •    1 tablespoon hot chili sauce (suggestion Sriracha)
    •    2 tablespoons light brown sugar
    •    1 tablespoon apple cider vinegar
    •    Salt and ground pepper, to taste

Method

1. Prepare Ribs:

   Heat oven to 275 degrees F.

   If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below. Season both sides of the ribs with salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half in order for them to fit into the pan). Cover tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 4 hours.

2. Make Barbecue Sauce:
   While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat. Add the onions and cook until translucent. Add the cumin and stir. Next, add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
3. To Finish:

   Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

   Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize.

Tips:

    •    Removing the Membrane: Place the ribs meat-side-down on a cutting board. Locate the thin membrane covering the rack. This membrane can be tough when cooked. To remove, use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.

    •    Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 3 servings. The information below does include the barbecue sauce.


This great family recipe is thanks to Inspired Taste at http://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/