Fast & Easy Oven Roasted Baby Back Ribs

Fast & Easy Oven Roasted Baby Back Ribs.  Juicy tender and succulent oven roasted baby back ribs made easy!  An easier way to make pork ribs ‘barbecue-style’ without the use of the grill is to boil them first, tenderizing the meat while it removes most of the fat and then oven roasting them with your favorite BBQ rub or sauce.

This is the perfect time of year to make these fast & easy oven-roasted baby back ribs, without sitting out in the cold in front of your outdoor grill.

This recipe is a simple 2 step process that requires NO fuss and NO mess when making baby back ribs barbecue-style!

 

 

The first thing to know is that some meat markets, but not all, already remove the silver skin from the back of the rib rack.  However,  when you buy a package of rack ribs, check to see if there is a thin silver skin lining on the back of the ribs.  If it is there,  you will have to remove it yourself.

Here is a photo of how to remove the silver skin from the baby back ribs.

Carefully, try slipping a knife under it, somewhere on the edge of the bone, and pull the thin layer of skin off with your hand.  Once that is removed, then you can begin.

 

 

 

Over the years, one thing we learned about cooking with pork ribs is the need to boil them first.

The tip here is to boil them in the water!  It’s a clever way to eliminate and remove most of the fat from the ribs, and at the same time, it helps to tenderize the meat while it cuts the cooking time in half.

Once you boil the fat off the pork, leaving the ribs to be lean and tender, all that is left to do is to rub on your favorite BBQ sauce, and into the oven, they go!

 

 

 

 

 

More Tasty Recipes… try these!

• Oven-Baked Brisket 

• 2 Easy Steps for Best Spiral Glazed Ham

• The Perfect Filet Mignon Roast

• London Broil Steak Grilled To Perfection!

• Sicilian Sausage and Peppers

• Honey Lime Glazed Pork Tenderloin

 

Yield: 4

Fast & Easy Oven-Roasted Baby Back Ribs

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Fast & Easy Oven Roasted Baby Back Ribs. Juicy tender and succulent oven-roasted baby back ribs made easy! An easier way to make pork ribs 'barbecue-style' without the use of the grill and in half the time! Oven roasting baby back ribs are delicious and easy on the wallet too!

Prep Time 5 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1.5 to 2 pounds Pork Loin Baby Back Ribs (about 14 to 16 ribs)
• sea salt
• fresh ground black pepper
• 2/3 cup ( about 8 to 10 Tbsp.) BBQ Sauce of your choice
• cooking oil spray

Instructions

1. First, generously spray a 9" x 13" baking pan with cooking oil and set aside. For easier cleanup, you can line the baking pan with foil wrap, and spray the foil wrap with cooking oil. Set aside.
2. In a large saucepot, filled with water, halfway. Add the baby back ribs into water. Cover with a lid and bring to boil. Boil ribs for 15 to 20 minutes. They should be soft and tender when you pierce them with a fork.
3. Meanwhile, Preheat OVEN to 400 degrees F.
4. Using kitchen tongs, remove the ribs and allow them to drain over the pot for a few seconds, and transfer them to the prepared baking pan. Drain and discard the greasy water.
5. Rub your favorite barbecue sauce over the entire surface, using the back of a spoon.
6. Sprinkle with salt and fresh ground black pepper over the ribs.
7. BAKE uncovered, for 12 to 15 minutes.
8. Remove from oven, carefully placing the hot baking dish on a safe surface, and flip over the ribs. Rub some more barbecue sauce over them. Place them back into the oven.
9. Bake for additional 10 to 12 minutes. Remove from oven, and cut them into pieces.
10. Serve immediately.
11. Serves 4

Notes

Cooks Notes: I have made these baby back ribs many times and noticed that the larger size ones will need more roasting time, about 5 to 8 minutes more. While the smaller ones will need only 10 to 12 minutes per side, in the oven.
Also, you need to serve them immediately. The pork will be tender, soft and juicy as soon as they come out of the oven.
If you let them cool down too long, and wait to eat them, the molasses and sugar on the ribs will solidify, causing them to be chewy.

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Thanks for stopping by!

Anna and Liz

This recipe was originally posted in 2012. Content and recipe remain the same, only the photos have been updated.