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Slow-Roasted & Fall-Off-the-Bone: Tender Oven-Baked Ribs with a Sweet-Savory Glaze and Caramelized Crust
Now listen here, kitchen groovers—this one’s for all my low-and-slow lovers. We're talkin’ oven-baked ribs so tender they fall smoother than Al Green’s falsetto in “I’m Glad You’re Mine.” These ribs don’t need no grill, no fancy setup—just your oven, a little patience, and a whole lotta soul.
Say good-bye to dry, overcooked ribs by locking in moisture and layering deep, caramelized flavor through a slow bake and a quick broil finish. That bark on the outside? Sticky-sweet with a hint of heat. That meat inside? Pull-apart tender, like love that’s been simmering all day.
It’s built for folks who want big taste, crave that classic rib texture, and need a no-fuss method that brings backyard flavor to the stovetop stage. Video and photo guidance provided.
We’re talkin’ a deep rub of brown sugar, smoked paprika, garlic, cayenne, etc. that sinks into every crevice, then baked until tender enough to whisper your name. And just when they can't take no more love, we hit 'em with a sweet, tangy glaze that caramelizes in the oven like the bridge of a classic Al Green tune.
Just like the Reverend Al Green said—“I’m glad you’re mine”—you gon’ be sayin’ that to these ribs after just one bite.
Beats and Eats (music to pair with Baked Ribs)
Al Green's "I'm Glad You're Mine" flows with the same slow-burning sweetness and layered warmth as these oven-baked ribs. The mellow groove mirrors the slow roast, while the tender lyrics echo the fall-off-the-bone tenderness—both full of soul, passion, and savory rhythm that lingers long after the moment's gone.
Marwin's Flavor-philes and Liner Notes
Flavor
This rub was crafted with the specific goal of creating a smoky, slightly sweet, warm-spiced crust that transforms the ribs into something unforgettable.
Smoked Paprika
Smoked paprika brings a sweet, earthy, and deeply smoky undertone. I chose it to mimic that wood-fired flavor you'd get from the smoker without needing actual smoke.
Cocoa Powder
Unsweetened cocoa powder adds bitter depth and a hint of dark richness that enhances the meat's flavor. It’s subtle but powerful. I needed something that cuts the sweetness and lifts the savory notes in the rub.
Brown Sugar
I needed to get that bark you get with slow smoked ribs. Yes the sugar adds sweetness helping to balance heat and salt, but most importantly, it caramelizes during cooking to create that sticky, craveable bark on the exterior.
Smoked Sea Salt Flakes
These flakes don’t just season—they amplify flavor and enhance texture with their crunchy finish and natural smoky depth.
Korean Chili Flakes
These flakes bring mild heat and a slightly fruity pepper flavor. They add dimension instead of just fire. There are a whole lotta earthy tones in the rub, so I needed the chili flakes to bring some unexpected brightness
Cinnamon
I'm no fan of boring rubs. I was trying to create something bold and interesting. Cinnamon pairs beautifully with cocoa and smoked paprika to give the rub a signature Southern-sweet heat profile. It's sneaky but present
Garlic Powder
It is the savory anchor tying the rub together with its familiar, pungent edge, making sure the blend hits all the right notes from sweet to smoky to salty to sharp.
Serving Suggestions
If you decide to go the glaze route, your favorite store-bought bbq sauce can work or make this homemade pineapple barbecue sauce which has a nice amount of sweetness that pairs well with pork. Treat the meal like a traditional BBQ with sides like this collard greens slaw and a cookout worthy Southern style potato salad.
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Ingredients
- 3 lbs Baby Back Ribs or St. Louis Ribs
- 1 teaspoon Smoked Paprika
- 1 tablespoon Brown Sugar
- ½ teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- ½ teaspoon Cocao Powder
- ¼ teaspoon Cinnamon
- 1 teaspoon Kosher Salt
- ½ teaspoon Smoked Sea Salt
- 1 teaspoon Korean Chili Flakes or ¼ teaspoon cayene
Instructions
Prepare the Rub
- Mix all the rub ingredients in a mixing bowl. If the brown sugar clumps up just rib it between your thumb and middle + index fingers. Set aside for at least 30 minutes.
Bake the Ribs
- When ready to cook, pre-heat oven to 225 degrees.
- Rub the ribs generously with the dry spice mix.
- Wrap the ribs with aluminum foil tightly. Place rib racks on a rimmed baking sheet and bake for 2 hours.
- Remove ribs from the oven and unwrap. Discard the foil and then place unwrapped and uncovered ribs into the oven to bake another 1 ½ hours.
- Remove the ribs and change the oven settings to broil (about 450 degrees). Sprinkle the ribs with another layer of the rub and broil 2-4 minutes.
- Optionally during the last 20-30 seconds brush the ribs with a glaze or sweet bbq sauce
- Remove and let cool. Serve and enjoy.
Video
Ksenia
Sunday 20th of June 2021
Nothing would say you’re happy to see a guest like these ribs! I just wish everyone would try to make something as delicious whenever I came over
Jere Cassidy
Tuesday 15th of June 2021
Glad to find this recipe for oven baked ribs because I don't make great ribs on the grill. I love the dry rub and the addition of cocoa powder is interesting for flavor.