Slow-Roasted & Fall-Off-the-Bone: Tender Oven-Baked Ribs with a Sweet-Savory Glaze and Caramelized Crust
Aww yeah, to my flavor seeker family—this one right here is for all the rib lovers who know that flavor takes time, layers and soul to sing its song. These oven-baked ribs?! Yessir, they cook low and slow till that meat pulls back from the bone like a lover leanin' into a slow dance.
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 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
Use quality smoked paprika and smoked sea salt. These are key for replicating that deep smoke in a natural way.
Substitute Korean chili flakes with a few chili pepper flakes but not too much as you’re not really going for spicy high heat.
Trust me you will NOT Need a sauce for these ribs. The dry rub is all that and then some! Adding sauce is just icing on the cake
Texture
To achieve that perfect crunchy texture on oven-baked ribs, here are a few finishing touches you can try:
Towards the end of the cooking time, raise the oven temperature to around 400°F to 450°F. This higher heat will help crisp up the exterior of the ribs, creating a delightful crunch.
Brushing the ribs with a glaze during the final stages of cooking can contribute to a crispy texture. Apply the glaze evenly to the ribs and return them to the oven for a few minutes until the glaze becomes sticky and slightly charred.
Remove the tough membrane from the ribs if that’s your preference. I’ve enjoyed ribs with and without the thin membrane removed, but can honestly say I’m indifferent on that matter.
Be generous with the rub. Add a nice layer on top of the ribs to get that nice deep crust.
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.