Oven-Baked BBQ Ribs with a Sticky Sweet Glaze Step-by-step instructions

Before you start

Before you begin cooking, ensure your oven rack is positioned in the center of the oven. Prepare your baking sheet by lining it with a layer of foil for easier cleanup.

Take the ribs out of the refrigerator, pat them completely dry with paper towels, and remove the membrane. Having these preparatory steps completed ensures a smooth and clean cooking process.

Instructions

Prepping the Ribs

1. 1Prepare the Ribs
   Preheat the oven to 275°F (135°C). Pat the pork baby back ribs dry with paper towels. Peel away the thin, papery membrane on the back of the ribs if it is still attached, using a butter knife to loosen it and a paper towel to grip and pull it off clean.
   Look for The ribs should be completely dry and free of the membrane.
   Tip Removing the membrane ensures the glaze penetrates the meat and prevents a chewy texture.

At the end of this phase, the ribs should be completely dry, free of the tough backing membrane, and ready for the oven. The surface of the pork is clean and prepared to absorb the rich flavors of the glaze later in the cooking process.

The Low and Slow Bake

2. 2Slow-Bake the Ribs
   Wrap the prepared ribs tightly in a double layer of heavy-duty aluminum foil, creating a sealed packet to trap the steam and juices. Place the foil packet on a baking sheet and bake in the preheated oven at 275°F (135°C) for 2.5 to 3 hours, until the meat is very tender.
   Look for The meat should begin to shrink back from the bone ends slightly.
   Tip Wrapping tightly prevents the moisture from escaping, which keeps the ribs incredibly juicy.

After slow-baking, the foil packet will be puffed with steam and incredibly hot. When carefully opened, you will smell the rich, savory aroma of tender pork. The meat should be extremely tender, and you will notice it has shrunk back slightly, exposing about a half-inch of the bone ends.

Glazing and Caramelizing

3. 3Glaze and Caramelize
   Carefully open the foil packet, exposing the ribs. Increase the oven temperature to 450°F (230°C) or turn on the broiler. Brush the sweet BBQ sauce generously over the top of the ribs. Return the baking sheet to the oven and bake for 7 to 10 minutes, or until the glaze is bubbling, sticky, and slightly charred at the edges. Ensure the meat reaches a safe minimum internal temperature of 145°F (63°C) and let the meat rest at least 3 minutes before slicing.
   Look for The glaze should be glossy, sticky, and caramelized with charred edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch the ribs closely during this step to prevent the sweet glaze from burning.

At the very end of the cooking process, the ribs will sport a glossy, deep mahogany glaze that sizzles under the heat.

The sweet barbecue sauce should be bubbling actively, with dark, caramelized, and slightly charred spots along the edges and tips of the ribs, releasing a sweet and smoky aroma.

Common mistakes

The most common mistake when baking ribs is rushing the process by raising the oven temperature. High heat will cause the muscle fibers to contract tightly, squeezing out the moisture and leaving you with dry, tough meat.

Another frequent error is failing to seal the aluminum foil packet completely. If steam escapes during the slow-baking phase, the ribs will dry out instead of becoming tender. Always double-wrap the ribs and crimp the edges tightly to lock in the moisture.

How to tell it’s done

To determine if your ribs are perfectly cooked, use a meat thermometer inserted into the thickest part of the meat without touching the bone; it must register a minimum safe internal temperature of 145°F (63°C).

For the absolute best texture, however, aim for an internal temperature between 195°F (90°C) and 203°F (95°C), which is when the collagen has fully broken down. Let the meat rest for at least 3 minutes before slicing.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest