Simple BBQ Ribs Recipe (2024)

FAQs

Do you put BBQ sauce on ribs before baking? ›

Ribs, however, can handle more sauce applied earlier in the cooking process. Most people expect a thick barbecue sauce on ribs, so it should be layered on during the last 30 minutes to an hour of cooking. Apply several thin coatings to build layers. This is what makes for a sticky, delicious surface on ribs.

Method: Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides.

For easy, fork-tender pork ribs, start the ribs in the oven. Place them in a baking pan, pour your favorite pork marinade recipe overtop and cover the pan with foil. Bake the pork ribs “low and slow”….. low oven temperature (300 degrees) for 3 hours.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

You may, if desired, spritz or mop your ribs while smoking with a liquid of your choice. Apple juice or cider, butter, Dr. Pepper, apple cider vinegar, beer… there are plenty of options.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

I always smoke mine bone side down (so the meaty side is facing up), for two reasons. First, I want the smoke to penetrate the bone side too, so each and every bite of the ribs is equally smoky and delicious. Secondly, if you cook them bone side UP, the juices will pool in the concave center of the bones.

While BBQ gives ribs a distinct flavor, baking has other benefits to it. Baking gives you more control over how fast and how much the ribs are cooked. Because ovens have controlled temperature you are less likely to overcook or under cook your ribs.

Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.

Even a simple concoction of Knorr Pork Cubes, salt, and pepper will do wonders for your meat's texture and flavor! Make sure to add some sugar, which will form a caramelized outer layer and seal in the rib's moisture.

What does vinegar do to ribs? ›

The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.

“Boil your meat first”

Bring a pot of water to a boil. Add in the ribs and turn the heat low. Allow the ribs to simmer for about 45-minutes until just tender but the meat is not falling off the bones.

Combine the apple cider vinegar and apple juice in a spritzing bottle (this is my favorite). Spritz the ribs every 30 minutes after the first hour. Spritz and smoke. Keep your temperatures at 275 degrees F and the spritz hitting the ribs every 30 minutes until those ribs are tender.

The 3-2-1 method is specifically designed for pork spareribs, and the timing works best for that cut of rib. If you prefer baby back ribs, then you need to use a 2-2-1 method for the ribs or they will get overcooked and dry out.

Place the ribs on the smoker grate unwrapped and let them smoke for about 3 hours at 225°F.

Cover the baking sheet tightly with foil then bake for 3-1/2 hours at 250 degrees.

I start cooking ribs in the oven at around 200 degrees if they're wrapped in foil, and unwrapped ribs at 225 degrees to compensate for the cooling effect of evaporation from the exposed meat surface. These temperatures bring the inner meat temperature up to around 170 degrees in 3 to 4 hours.