Fall-Off-the-Bone Oven Baked Ribs
Baking ribs, low and slow is the secret to fall off the bone oven baked ribs. This sweet and tangy BBQ sauce is also great on chicken or as a base for meatballs. Perfect for game day entertaining!
Yield: people
Equipment
- 1 Hestan Roast Pan
- 1 Hestan 3qt Sauce Pan
Ingredients
- 2 to 2 ½ pounds baby back pork ribs
- Salt and black pepper
- FOR THE BARBECUE SAUCE
- 1 tablespoon olive oil
- ¼ cup finely diced onion
- ½ teaspoon ground cumin
- ½ cup ketchup
- 1 tablespoon Sriracha
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- Salt and ground pepper to taste
Instructions
Heat oven to 275°.
If the ribs still have the thin membrane covering the back of the rack, remove it with a sharp knife and peel away from bones.
Season both sides of the ribs with a generous amount of salt and pepper. Place the ribs, meat-side up, into a Hestan OvenBond Half Sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
Cover the Hestan OvenBond Half Sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours.
While the ribs bake, make the barbecue sauce.
Heat the olive oil in a Hestan ProBond Saucepan over medium heat.
Add the onions and cook until soft and translucent, 5 to 8 minutes.
Stir in the cumin and cook for an additional 30-seconds.
Add ketchup, Sriracha, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2-minutes.
Set aside in preparation for the ribs to finish roasting.
Remove the ribs from the oven once cooked, discard the aluminum foil and generously brush both sides with barbecue sauce.
