Are you craving some juicy and tender pork ribs, but don’t have a grill?
Fear not, because cooking pork rack of ribs in the oven is an easy and delicious alternative.
With just a few simple steps, you can achieve fall-off-the-bone ribs that are sure to impress your family and friends.
Whether you prefer a dry rub or a saucy finish, we’ve got you covered with different methods to suit your taste.
So preheat your oven and get ready to learn how to cook pork rack of ribs in the oven like a pro!
How To Cook Pork Rack Of Ribs In Oven?
Step 1: Preparing the Ribs
Before cooking your pork rack of ribs in the oven, you need to prepare them properly.
Start by removing the thin clear membrane covering the back of the rack. Using a paring knife, carefully slide it under the membrane and use a paper towel to hold your grip on it. Slowly pull back on the membrane until it separates from the rack.
Next, season your ribs with your preferred dry rub mixture or marinade. You can find many recipes online or create your own using spices like garlic powder, onion powder, paprika, chili powder, cayenne pepper, and salt.
Once seasoned, place the ribs meat-side up onto a rimmed baking sheet. If necessary, trim a few ribs off the rack and arrange them all to fit on the baking sheet.
Preparing The Pork Ribs
After removing the membrane and seasoning the ribs, it’s time to prepare them further for cooking in the oven.
If you prefer your ribs to be more tender and fall-off-the-bone, you can wrap them in foil before roasting. This will help to trap the moisture and juices inside, resulting in a more succulent and flavorful meat.
To wrap the ribs, tear off a sheet of aluminum foil that is large enough to fully enclose the rack. Place the rack meat-side up in the center of the foil, and fold up the sides of the foil to create a tight seal. Make sure there are no gaps or openings in the foil.
If you prefer your ribs to have a crispy exterior, you can skip the foil wrapping and simply roast them uncovered. This will allow the heat to penetrate the meat more directly and create a caramelized crust on top.
Once your ribs are wrapped or unwrapped, preheat your oven to 350°F. Place the baking sheet with the ribs inside, and roast for 2 to 2 1/2 hours. Check on them occasionally to make sure they are cooking evenly, and rotate the baking sheet if necessary.
After 2 hours of roasting, remove the ribs from the oven and carefully open up the foil (if wrapped) or leave them uncovered (if not wrapped). Brush your favorite barbecue sauce over the top of the ribs, making sure to coat them evenly.
Return the ribs to the oven and continue roasting for another 15 minutes or until they are fully cooked and tender. You can also broil them for a few minutes at the end to create a crispy exterior.
Once done, remove the ribs from the oven and let them rest for a few minutes before cutting them into individual portions. Serve with extra barbecue sauce on the side, and enjoy your deliciously cooked pork rack of ribs!
Dry Rub Method
One popular method for seasoning pork rack of ribs is the dry rub method. Here’s how to do it:
In a small bowl, combine all of the spices and seasonings for your dry rub mixture. Mix until completely smooth, with no remaining lumps.
Tear two sheets of aluminum foil, long enough to pass the sides of each rack of ribs. Place one rack, curved side up, per foil.
Using a brush, spread 1 tablespoon of yellow mustard on each rack. This helps the dry rub to stick to the meat and also adds flavor.
Sprinkle a quarter of the dry rub mixture on the rack and using your fingers, spread it evenly. Flip the racks over and repeat with mustard and dry rubbing.
Once the ribs have been rubbed, carefully wrap the aluminum foil closed. Add an extra sheet of foil around the center to ensure the ribs are fully sealed.
Place in the refrigerator and allow to marinate for at least 2 hours or up to overnight.
When ready to cook, preheat your oven to 275°F. Remove ribs from refrigerator, place on a baking sheet (curved side down) and bake for 2 1/2 – 3 hours. If you see liquid start coming out onto the baking pan, carefully wrap with more foil.
After baking low and slow in the oven for 2 1/2 – 3 hours, remove from the oven. Carefully open the foil and using a meat thermometer, take the temperature in between the bones. Pork is technically done at 145°F, but you want the temperature at 190°F-200°F for tender juicy ribs.
Using your favorite BBQ sauce, brush the top of the ribs with the sauce. Since the ribs will be so tender, they may fall apart transferring to the grill. Use two sets of tongs (one on each side) to help them stay together when flipping.
Place the ribs sauced side down onto a preheated grill at 350°F. While that side chars, brush BBQ sauce on the side facing up. Grill for about 5 minutes per side until ribs get charred grill marks.
Remove from grill and let rest for a few minutes before slicing. Place the ribs curved side up so you can see the bones. Slice in between bones and serve with additional BBQ sauce.
The dry rub method is an easy and delicious way to season your pork rack of ribs before cooking them in the oven. With a little preparation and patience, you can enjoy tender and flavorful ribs that will impress your guests or satisfy your cravings.
Saucy Finish Method
If you prefer your ribs to have a saucy finish, this method is perfect for you. Here’s how to do it:
1. Preheat your oven to 300°F.
2. Prepare the barbecue sauce by whisking together your preferred ingredients. You can use a store-bought sauce or make your own by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and your favorite spices.
3. Cut the rack of ribs in half and place them in a deep baking pan.
4. Pour the barbecue sauce over the ribs, making sure all sides are coated.
5. Cover the pan tightly with foil and bake in the preheated oven for 2 1/2 hours.
6. After 2 1/2 hours, remove the foil cover and baste the ribs with the barbecue sauce and drippings. Rearrange the ribs in the pan and increase the oven heat to 375°F.
7. Continue roasting the ribs uncovered until they caramelize to perfection and the sauce thickens.
8. Remove the ribs from the oven and let them rest on a board. Skim off any excess fat from the pan and finish the barbecue sauce by adding reserved chili sauce or ketchup to the pan. Whisk to combine until thickened.
9. Serve your saucy pork rack of ribs hot with additional barbecue sauce on top or on the side.
This method will give your ribs a deliciously sticky and flavorful finish that will leave your taste buds wanting more.
Cooking The Pork Ribs In The Oven
Now that your ribs are prepared, it’s time to cook them in the oven. Here are three different methods to choose from:
Method 1: Slow Cooked Ribs
Cover the baking sheet tightly with aluminum foil and bake in the oven at 300°F for about 2 1/2-3 hours until the meat is very tender and practically falling off the bone.
Remove the ribs from the oven, remove the foil, and generously brush both sides of the cooked ribs with barbecue sauce. Then, arrange a rack in the upper 1/3 of the oven and turn on the broiler to high. Broil the ribs for 2-4 minutes until the barbecue sauce begins to caramelize.
Remove from the oven, lay the foil over the ribs, and let them rest for 10 minutes before serving.
Method 2: Easy Oven-Baked Ribs
Preheat your oven to 275°F. Pat your ribs dry with a sheet of paper towel and rub them with your dry rub mixture or marinade.
Arrange them on a lined baking tray and bake for 2-3 hours until they are tender and cooked through. Then, slather with your BBQ sauce mixture and broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.
Method 3: Baked Ribs with Crispy Crust
Line a rimmed baking sheet with aluminum foil and fit a wire cooling rack on top. Lay your seasoned ribs on top of the rack in a single layer.
Broil until the sugar in your dry rub is bubbling and the ribs are evenly browned, about 5 minutes. Then, set your oven to 300°F and move the ribs to an oven rack in the middle of the oven.
Bake for 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.
About 30 minutes before the end of cooking, brush your ribs with barbecue sauce, re-cover with foil, and continue cooking. Once done, let them rest covered for about 10 minutes before cutting between the bones to separate individual ribs.
Checking For Doneness
When cooking pork rack of ribs in the oven, it’s important to check for doneness to ensure that they are safe to eat and have the desired texture and flavor.
The best way to check for doneness is by using an instant-read thermometer. Insert the thermometer into the thickest part of the meat, being careful not to touch the bone. The internal temperature should read between 198 and 202 degrees Fahrenheit for well-done ribs.
However, due to the thin layers of meat and interspersed bones in pork ribs, taking an accurate internal temperature can be difficult. To ensure that your ribs are cooked through, you can also use a visual and tactile approach.
Look for the meat to pull back from the bones slightly and for the bones to be exposed at the ends. This indicates that the meat is cooked and has shrunk away from the bones. You can also use a fork or tongs to gently twist a rib bone. If it twists easily and the meat feels tender, then your ribs are likely done.
Once you have determined that your ribs are cooked through, remove them from the oven and let them rest for 10-20 minutes before slicing. This allows the juices to redistribute and ensures that your meat stays moist and flavorful.
Resting And Serving The Pork Ribs
After cooking your pork rack of ribs in the oven, it is important to let them rest before serving. Resting allows the juices to redistribute and ensures that the meat is tender and juicy.
To rest your ribs, start by taking them out of the oven and transferring them to a warm plate. Tent the ribs with foil to retain some heat, but be careful not to wrap the foil too tightly as this can cause the ribs to steam and ruin the bark.
Let your ribs rest for at least 10-15 minutes, depending on the thickness of the meat. Thicker cuts of meat may require a longer resting period to ensure that they are cooked through and tender. During this time, you can prepare your sides and sauces.
If you are not serving your ribs right away, you can hold them in a cooler for up to 4 hours. Wrap them in foil or butcher paper and place them in a preheated cooler with towels on top and bottom to help retain heat.
When you are ready to serve your ribs, remove them from the foil and slice them according to your preference. Baby back ribs should rest for 10 minutes, spare ribs for 15 minutes, and beef ribs for up to 20 minutes.
For an extra juicy and flavorful finish, brush your ribs with your favorite BBQ sauce before serving. Alternatively, you can serve your ribs dry or with a side of sauce for dipping.