Fall off the bone tender with a spicy, sweet flavour, Family Style Oven Baked Barbecued Ribs are so easy and worth the longer cooking time.
Dear Reader, did you know that the best way to prepare ribs is to bake them at a low temperature for a really long time? I know all of us don’t have the time to spend all day in the kitchen, so even though these ribs take a long time, they don’t require constant attention, so you’re free to go about your day.
Because Family Style Oven Baked Barbecued Ribs takes about three hours from start to finish, they might not be a good choice for a weeknight dinner option. But, they’re perfect for a Sunday night dinner with family and friends.
So, what makes these ribs family style anyway? I am of the belief that if a dish is prepared with love, it’s gotta be family style. I also believe that if a dish is saucy, sticky, and messy, then it’s also family style.
If it’s a meat recipe, one that requires you to pick up the meat with your hands and bite the tender chunks of meat right from the bone, then it’s probably family style.
Lastly, if you do what I did and cut the baked ribs into individual bones, piled them into a big server platter, and topped them with a drizzle of extra sauce, then it’s most definitely family style!
And isn’t that really one of the best ways to enjoy a great recipe? Just so you know, Dear Reader, when I say family, you can interpret that as friends. In my opinion, family is great, but in some situations, friends are better and take the place of family.
If you’re lucky enough to have both like we do, then this dish is perfect, because it will most certainly feed a crowd. In the recipe card below, I suggested that this dish would feed six people, but that’s because it’s a very hearty portion.
Most people (normal people?) might opt to have anywhere from two to four pieces, but I like to be generous and go for at least six pieces per person. And, it all depends on how big your racks or ribs are to begin with.
Slow baking tougher cuts of meat in the oven is one of my favourite ways of preparing them. If I’m not slow roasting, I’m braising – those two options work best for me when I’m trying to make the meat as tender as possible.
When all is said and done, these ribs are fall-off-the-bone tender. They have a great slow-roasted taste with deep spice and herb flavours. And, of course, in my opinion, if you’re going to eat ribs, they must have sauce.
If you’re looking for another rib recipe, you simply must try my Copycat Chinese Restaurant Dry Garlic Ribs. Honestly, I can’t choose which of the two rib recipes I love most. How about I let you decide? If you choose to try both rib recipes, let me know which one was your favourite!
If you loved this recipe, here are some others that might interest you as well:
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Family Style Oven Baked Barbecued Ribs
- 2 racks pork ribs
- 1/4 cup brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup barbecue sauce
- Preheat oven to 300 degrees. Line a baking sheet with aluminum foil and set aside.
- Locate the thin white membrane on the underside of the ribs. Remove this completely. To get started, slide a small sharp knife under the membrane to help release it. Set the knife aside and pull up on the membrane firmly and discard.
- Wash the ribs under cold water and pat dry with paper towel. Set aside.
- Whisk together the brown sugar, dry mustard, paprika, onion powder, garlic, powder, cayenne pepper, ground black pepper, and salt.
- Lay each rack of ribs onto a sheet of aluminum foil. Sprinkle the seasoning mixture evenly over each side of both ribs, rubbing it into the meat as you do so.
- Wrap the ribs tightly in the aluminum foil. Place the wrapped ribs onto the prepared baking sheet and place in the oven. Cook for 2 hours.
- Remove the ribs from the oven and remove the aluminum foil from each rack. Place the ribs back onto the baking sheet and return to the oven for 30 minutes.
- Remove the ribs from the oven again and distribute half of the sauce evenly over both sides of both racks. Return the ribs to the oven for 30 minutes.
- Once again, remove the ribs from the oven, baste the top of the ribs with the remaining sauce. Place back in the oven and broil for 3-5 minutes until slightly charred.
- Remove from oven and serve.
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