Easy Oven Baked Pork Ribs

Everyone is doing ribs right now. Tis the season, right? The holiday is fast approaching, summer is in full effect, and they’re the perfect thing to make for just a few people or a full crowd. These ribs are insanely good, and I don’t say that lightly. They are, in fact, my dad’s recipe. I’ve done a post about his ribs before, first version is here. As always, he’s tinkered with the recipe, been doing it for years, which is how he has ended up with a recipe that is this good. He was also nice enough to share it with me, knowing full well I’m sharing it with you. The main update for this version is the cooking method. These are incredibly low maintenance ribs, like no grill required. They’re done completely in the oven, low and slow is the name of the game. You could certainly make these ribs on the grill, you just don’t have to. If you do go the grill route, keep an eye on the temp and try to use indirect heat if you can (space permitting and all).

There are two parts to the recipe, the rub and then the cook. You can make a big batch of the rub, double or triple the recipe if you like and then you have it on hand for whenever you want it. As far as the ribs go, make as many, or as few, as you want. You can scale it up or down however you like. Here I’m giving you quantities to generously serve 4 people assuming you’re making some sides to go along with. I made a Celery, Apple and Fennel Salad and my mom’s potato salad. Both are excellent. 10/10 would recommend.

These do take 4 hrs and trust me it is well worth it. These ribs are succulent, flavorful and incredibly tender. Like literally fall of the bone. Do not be alarmed, that time is all passive. The actual active prep time is mere minutes, maybe 5 in total. Ok, now onto the recipe…