Oven Baked Ribs

Oven Baked Ribs

Buy as many racks of pork baby back ribs as you’d like to serve. Plan on about 5-6 ribs per person, more for big eaters. ⁣

Heat the oven to 400*. Cover a large cookie sheet with foil. Lay the ribs on top and generously salt on both sides. Bake for 30 minutes.⁣
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After 30 minutes, bring them out of the oven. Reduce the oven temperature to 250*. Lift the ribs onto a cutting board, meaty side down. Using a sharp knife, cut the ribs into small sections, looking to cut between the bones. Place in a casserole baking dish. Generously cover with barbecue sauce. Cover the dish first with plastic wrap and then with foil. This ensures all the steam stays in to keep the meat moist. Bake at 250* for up to five hours. (I usually go 3-4 hours)⁣
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Once you take the pans out again, carefully take the foil and plastic off. Using tongs, gently turn the ribs to baste in the sauce in the pan. You can add water if sauce is too thick. Increase the oven temp to 350* and put the ribs back in the oven, uncovered, and turn and baste every 10-15 minutes for up to 45 minutes. Serve hot! ⁣
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You can use any barbecue sauce you want, but my mom’s “famous” sauce is both unique and delicious. I think comes from an old Lion House Cookbook (?). It makes enough for 5 lbs. of baby back ribs:. Double if needed.
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1 c. firmly packed brown sugar⁣
1/4 c. worcestershire sauce⁣
1/3 c. soy sauce⁣
1/4 c. cider vinegar⁣
3/4 c. ketchup⁣
2 Tbsp yellow mustard (out of the bottle)⁣
2 cloves of garlic⁣
1/8 tsp. pepper⁣

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