Oven BBQ Ribs Recipe (2024)

Unless you have access to a first class butcher, skip using beef back ribs and go for the short ribs. I have yet to see a rack of beef back ribs in a "supermarket" that wasn't absent virtually all meat--aka "shiners" cuz nothing bone shows. Better yet, go for pork ribs--spares or baby backs. Beef back ribs do work well for making beef stock, assuming they are priced at less than $2/pound.

I have tried every known method to cook ribs, the rub here looks great, but the easy way is toget an aluminum pan ($ tree 1.25) lay the ribs meat side down, pour BBQ sauce over the top, cover the pan tightly with foil, cook at 350 for 1 hour, the meat will fall off the bone!

I always make pork ribs using this method. 300 degrees for about 2 hours, maybe 2.5 if you have St Louis cut spare ribs. The trick is to dry rub and wrap them tightly in foil. When you remove them from the oven, leave them wrapped and rest for at least an hour before unwrapping. They will hold their juices this way. You can even refrigerate them for the next day. Unwrap, brush with BBQ sauce and bake at 350 degrees for 15 minutes.

I’ve found St Louis cut pork ribs to be the meatiest and the tastiest of the pork ribs. They are often available at Costco and Trader Joe’s. Baby backs usually don’t have enough meat on the bone and they aren’t as tasty IMHO.

I remember the year when Carson's, a fabled Chicago restaurant, won a national cook-off to win the accolade of best ribs in the U.S. Visit their web site and you will learn that their ribs (and mine) are "NOT “fall-off-the-bone”.They are tender and juicy, but not so overcooked that the bones become surplus. For the real beef or pork rib eaters amongst us, the bones remain as God intended -- handles.

No need to oil the ribs before the rub. Dry rub should be dry and better to do the rub several hours or overnight before baking. Can finish with sauce in the oven as stated or on a direct heat grill if you like a bit of char.

You can't beat pork ribs, baby back or St. Louis spare style, available at Costco. Rub heavily with dry rub (I use Butt Rub--yes, that's the name). Wrap in foil, bake for 3 hours at 275 for 2 racks (slightly less for 1, slightly more for 3). 30 minutes before you're ready to serve, pour off fat, open top of the foil and place on grill at medium low heat. Slather with your favorite barbecue sauce, leave on for 15-20 minutes until the sauce carmelizes. Foolproof.

I'm a Texan and I despise "falling off the bone" comments. It means that I despise mushy ribs.

No one who knows barbecuing or competes in barbecue challenges would ever cook ribs until the meat is separating from the bone. Those are over-cooked ribs.

Great recipe and works as well in a smoker. To make them ahead of time cook them until done and they can stay in foil for a couple of hours or in the fridge if longer. When ready to serve use the broiler or grill to heat them up with the BBQ sauce in only a few minutes. Like a brisket beef ribs can take much longer than pork ribs to cook. 200 internal degrees may not be enough. You have to feel or probe the meat until its completely tender.

"Make sure to watch Millie in action. She's a delight." So says Melissa Clark in the NYT Cooking NL today re the video for this recipe. I say "Ain't it the truth." I discovered Millie a year or so ago via a NYT Cooking video. Fun to watch making good down-home food. (Check out her macaroni salad as one.) We don't eat beef but this video makes me wish we did. I'll use the rub on other things. https://www.youtube.com/watch?v=Q5Qa6r5I-0E

I do them all. Good quality beef ribs are the very best, I use Bullseye sauceBaby backs are most people’s favorites. I use Jack Stack sauce from KC. I like St. Louis spares but they’re not that meaty. Key for all is the rub you use. Make it to your own liking or use a commercial one you love. I make my own but there are many I really like. Don’t make them falling off the bone. Get a good bark with good tooth. You’ll lose any competition if yours fall off the bone.

I cook my ribs this exact way and my friends and family love them. Ribs in the pan, place foil over and seal well to the edge of the pan. The goal is to seal in all the juices. When removing the pan from the oven be careful not to tip the pan until you are over the sink, then carefully pry the foil at one corner avoiding the cloud of steam that will be released. Then pour the juices out of the pan. Now you're ready for your sauce.

I made this recipe using drumsticks and chicken thighs. The chicken was so tender, so delicious, and so easy to make for a crowd. This is going to be a go to for me from now on.

Tried it but maybe I just don't like baby backs bc they came out as if they were cooked on a steam table.

Made the recipe as written (pork, 3 hours @ 300) and had a wonderful meal! I did not find the ribs mushy, as other commenters have prognosticated and/or pontificated, but tender and toothsome. Ignore the judges, and dig in.

What a great recipe with beef ribs! Followed her recipe closely since it was my first time with beef ribs, finished them out on the grill. Everyone loved them!

I just cooked in oven and then slathered them with barbecue sauce and served them. They were fabulous.

Fantastic recipe with timing and temperature for slow bbq spot on so that all the fat melted right out. Everyone in the family wanted it again.

Short rib been in four hours and still tough!

I have used Millie's recipe twice now the grocery store short ribs come out perfect. For the rub I substitute Trader Joes Garlic Citrus in place of straight garlic powder. Wrapping them in foil seals all the flavors and moisture. The last half hour I unwrap them and brush on G Phillips sugar free sweet and spicy sauce. They're fall off the bone tender and not one bit dry-way better than restaurants too.

We couldn't get beef ribs so we made these as instructed with St. Louis ribs, finished on the grill. Absolutely delicious, guests agreed! I LOVE Millie Peartree!

We live in an apartment without access to a grill, and this was a terrific way to enjoy delicious ribs. Great recipe.

Good, but three hours was too long. Next time I'd start checking after two hours or so.

In this recipe and others: I don't understand the use of garlic powder and onion powder. Why use powders instead of real garlic, real onion---minced or grated? To me the powders taste artificial, quite different from the real thing. Please explain.

Use less rub add more sauce

I have made ribs only twice before. Once they were good & the second time they were awful. But when I saw this recipe in the newsletter I decided to try one more time & boy am I glad I did. I followed the recipe to a T except I didn't use any oil. I mixed up the dry-rub ingredients, slathered it on the ribs, let it sit in the fridge for several hours then cooked for 3hrs @ 300 & they were amazingly tender yet not "fall off the bone right away" tender. I then basted w/bbq sauce & cooked @350.

I use only baby back or St. Louis ribs. Always do in the oven (we don't have a grill). Have cooked the ribs both wrapped and unwrapped in foil. Don't see the need for dry rubs. Used flavor-intensive ones, but the dry rubs taste never comes through. I usually bake 3-4 lbs. of ribs (unwrapped) at 275°F for 2.5 hours, turning the pan every 1/2 hour. Turn the oven to broil, sauce the ribs, broil for 2 minutes, sauce again, broil for 2 more minutes. Never had a problem with taste or tenderness.

Used Millie's low & slow baking method for Father's Day with St Louis-style pork spare ribs (finished them on the grill) and all agreed they were some of the most flavorful, most tender ribs we've ever made. This will be our go-to rib prep method from now on.