Whether you are entertaining a crowd or just want to treat yourself, oven-baked ribs are a tasty and easy way to get out of the heat. The secret to delicious oven-baked ribs is a slow and low cook, which means that you’ll be rewarded with fall-off-the-bone tender meat.
Oven-baked ribs can be prepared up to 24 hours in advance. In fact, you can cook a full rack of ribs and have enough left over to enjoy for another day. They can also be stored in an airtight container for up to 3 or 4 days.
There are many different recipes for oven-baked ribs. Some are more complicated than others. It’s important to find the recipe that suits your needs. A large rack of costata can take up to four hours to cook, while a small rack may only take two hours. However, a medium rack of ribs should take about three hours.
One of the easiest ways to cook great ribs is to use baby back ribs. Baby back ribs are low and slow, so you don’t have to worry about burning them. They are also known for having a delicious texture.
If you don’t have baby back ribs on hand, you can use regular ribs. The trick is to use the correct cuts. You can also cut the ribs into individual pieces. You can even boil the ribs to get them ready faster. However, you will have to make sure that you use the best temperature for cooking. Using a 275@F temperature proved to be the best.
If you are cooking ribs in the future, make sure that you check the temperature every so often. You don’t want to overcook the ribs, which can make them tougher to pull off the bone.
To make oven-baked ribs, start by placing your rack of ribs on a foil-lined baking sheet. Season the ribs with a little garlic powder, salt, brown sugar, and black pepper. Brush the tops of the ribs with barbecue sauce. Then cover the ribs tightly with foil.
Bake the ribs in the oven for two to three hours. They should then be transferred to a wire rack. Place thyme sprigs on the top of the rack. This will help the rack stay cool.
When the ribs are ready, remove them from the oven and allow them to rest for fifteen minutes. You can then cut the ribs into serving-size portions. Alternatively, you can reheat them for a few minutes.
You can also serve the ribs hot or cold. When serving, remove the meat from the bone. You should have no trouble removing it with a gentle tug. You can then serve the ribs with the remaining barbecue sauce.
