{"id":7772,"date":"2022-01-28T22:03:17","date_gmt":"2022-01-29T03:03:17","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7772"},"modified":"2025-03-05T11:30:21","modified_gmt":"2025-03-05T16:30:21","slug":"oven-baked-bbq-ribs","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=oven-baked-bbq-ribs","title":{"rendered":"Oven baked BBQ ribs"},"content":{"rendered":"

For those of you who do not have access to a grill, this recipe is an impressive option
\nYou can adjust the spices in the rub and sauce to your liking.
\nYou can use a store bought BBQ sauce if you wish but, if not, the recipe in here uses the same spices as the rub so there is consistency and if you did not use up all the rub just add it to the liquids in the recipe and you are done.<\/h2>\n

Ingredients<\/h3>\n
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Ribs<\/div>\n
½<\/span> cup<\/span> ancho chile powder<\/span><\/div>\n
¼<\/span> cup<\/span> white sugar<\/span><\/div>\n
¼<\/span> cup<\/span> brown sugar<\/span><\/div>\n
salt to taste<\/span><\/div>\n
2<\/span> tbsp<\/span> freshly ground pepper<\/span><\/div>\n
1<\/span> tbsp<\/span> ground cumin<\/span><\/div>\n
1<\/span> tsp<\/span> dry mustard<\/span><\/div>\n
1<\/span> tsp<\/span> cayenne pepper<\/span><\/div>\n
½<\/span> tsp<\/span> ground dried chipotle pepper<\/span><\/div>\n
1<\/span> <\/span> rack baby back pork ribs<\/span><\/div>\n
Sweet and spicy barbecue sauce<\/div>\n
1<\/span> tbsp<\/span> olive oil<\/span><\/div>\n
¼<\/span> cup<\/span> finely diced onion<\/span><\/div>\n
½<\/span> tsp<\/span> ground cumin<\/span><\/div>\n
½<\/span> cup<\/span> ketchup<\/span><\/div>\n
1<\/span> tbsp<\/span> hot chili sauce (Sriracha)<\/span><\/div>\n
2<\/span> tbsp<\/span> brown sugar<\/span><\/div>\n
1<\/span> tbsp<\/span> apple cider vinegar<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Preheat oven to 250\u00baF (120\u00baC).<\/p>\n<\/div>\n<\/div>\n

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Prepare the ribs by removing the thin membrane covering the rack: gently slide a knife under the membrane, and then use your fingers to pull the membrane away from the bones. If it is slippery or difficult to remove, use a kitchen towel to take hold of it and pull.<\/p>\n<\/div>\n<\/div>\n

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Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper and chipotle pepper in a small bowl until combined.<\/p>\n<\/div>\n<\/div>\n

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Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.<\/p>\n<\/div>\n<\/div>\n

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Generously apply coating of dry rub to all sides of rib rack.<\/p>\n<\/div>\n<\/div>\n

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With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.<\/p>\n<\/div>\n<\/div>\n

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Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.<\/p>\n<\/div>\n<\/div>\n

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Increase oven temperature to 350 degrees F (175 degrees C).<\/p>\n<\/div>\n<\/div>\n

Sweet and spicy barbecue sauce<\/div>\n
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While the ribs bake, make the barbecue sauce: Heat the olive oil in a saucepan over medium heat. Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds. Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes.<\/p>\n<\/div>\n<\/div>\n

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Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.<\/p>\n<\/div>\n<\/div>\n

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Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.<\/p>\n<\/div>\n<\/div>\n

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Cut rack into individual rib segments and serve with more barbeque sauce.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7839,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7772","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7839"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7772"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}