Pork Ribs Slow Roasted in the Oven – Good Life Xplorers

Slow cooked spare ribs recipe oven

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If you haven’t baked ribs yet because it’s intimidating, this recipe will show you how easy it is to slow down roasted pork ribs in the oven. The homemade spicy sauce is quick and simple and tastes great!

Baked ribs with homemade barbecue sauce

A good slow roast pork rack smeared with a homemade BBQ sauce is one of those dishes you need in your recipe book. A treat for the crowd, it is perfect for a family dinner or tailgating.

It’s so easy, it really only requires 10 minutes of preparation and the rest of the time the ribs are slowly baked in the oven. It’s what I call the busy cook’s favorite recipe!

For sweet and sour or spicy sauce, I bet you already have all the ingredients in your pantry and fridge, which makes this recipe easy and no-frills!

Recipe notes, tips, and FAQs

how long to bake ribs to fall off


A shelf of slowly roasted pork ribs in the oven

To bake any meat so that it is tender and falls off the bones, you need to cook it low and slow. For this recipe, bake at 275F for 4.5-5 hours.

If you shorten the time, you can still bake ribs in the oven, but the results will not be the same. There is something magical about the slow heat and prolonged cooking that makes the meat absolutely delicious.

Some people swear that the secret to rib drooping is to remove the membrane (white piece of skin on the back of the ribs). To do that you need a very sharp knife and some practice.

membrane on the pig grid

The easiest way to peel the membrane is to choose a corner and carefully insert the tip of the knife between the meat and the membrane to separate it.

How to remove a membrane from the rib rack with a knife

Once you have enough to get a good grip, use your hands to slowly pull the membrane back, removing it from the flesh. The membrane may break or get stuck in some places, so use your knife to remove any remaining pieces.

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Remove the membrane from a rib rack

It takes a little getting used to it and you may need to repeat the process several times if the membrane keeps breaking. This will depend on how thick the membrane is to begin with. The thicker, the better to be able to remove it.

The decision to remove the membrane or not comes down to two factors.

First, if the rib rack you’re buying still has the membrane on, most of the ribs I’ve bought have had most of them removed.

And second, what is your preference. Some people prefer to take it off and some grew up eating ribs with the membrane on, so they don’t mind, but it will be a little chewier and won’t fall off the bones.

Since most of

the ones I’ve bought at my local supermarkets, Sam’s or Costco, have mostly removed it (just a very thin, translucent membrane film), I haven’t seen much of a difference in how pork ribs are cooked or texture after baking.

The other important tip to make sure your pork ribs are as tender and juicy as possible is to make sure you wrap two Sometimes pork in aluminum foil to avoid drying out or covering the roasting tray with aluminum foil and make sure the sheet is tight enough so that it does not let moisture out. The steam will make the meat more tender.

How to make homemade


barbecue sauce <img src="" alt="

Ingredients for making homemade sour and sweet barbecue sauce: spices, brown sugar, ketchup, mustard, apple cider vinegar” /><img src
=”” alt=”Homemade barbecue sauce for ribs – sour, sweet and sour” />

The secret to any great rib rack is the sauce. That’s why barbecue masters keep their salsa recipes as prized possessions. This homemade sweet and sour barbecue sauce is far from a secret or difficult and is what I like about it.

I have all

the ingredients on hand, all the time, so when the craving for BBQ baby ribs hits, all I have to do is buy the pork shelf


Sweet and sour sauce is a mixture of sweet ketchup and brown sugar with the acidity and acidity of apple cider vinegar and mustard. It’s a marriage made in heaven!

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Be sure to spread it several times during the cooking process to make the tender, slowly roasted ribs more delicious!

Serving size for

ribs <img src="" alt="A rib from a

slowly roasted pork rack” />

I recommend that you allocate half a pound of ribs or 4 ounces of meat (boneless) per person


In this recipe, the rib grid I used weighed 4.5 pounds, so I handled about 8 servings.

Another way to think about portions is how many ribs are on a rack. This one had 14 ribs and is about 2 pieces per person. The larger ones produced more meat, so 1 rib per person, while the smaller ones were 2 pieces. Feel free to adjust the serving size based on your family’s appetite or the number of side dishes you want to offer with it.

The type of rib you use also affects portion size, so let’s talk about their differences below.


this recipe will work for both ribs and

baby ribs, you should know that there are differences between them and the adjustments you will need to make depending on the cut of pork you buy


The ribs, the meat I used in this recipe, come from the belly of the pig. It is a larger, flatter piece of meat and has more fat.

This means it takes longer to cook, but the extra fat gives it extra flavor and prevents the meat from drying out.

The baby’s hindribs are smaller and curved and come from the back of the pig. The meat is leaner and, as such, takes less time to cook. It is easily recognizable in the grocery store, because it is quite rectangular.

If you prefer apprentice pork, then choose baby ribs and if you are going to make this recipe with baby back ribs, I recommend the following adjustments:

  • Wrap it tightly in aluminum foil to prevent it from drying out
  • .

  • Instead of 4.5 hours, cook for 3 hours
  • .

  • Adjust the serving size to half a rack per person. How to
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finish ribs in the oven

Rib ribs with homemade barbecue sauce on a baking sheet

Once the ribs are tender and cooked properly, you’ll want to add the delicious spicy barbecue

sauce and finish it roasting.

The roasting process caramelizes the sugars in the sauce and gives it that glazed, sticky finish .

Remove the foil and brush the homemade barbecue sauce deliberately on the ribs on both sides. Then roast for 3-6 minutes.

As with most meats, you should let the pork sit for 5 minutes before using a knife to cut between the bones. This allows the juices to spread inside the meat and not run out when cut, keeping it moist.

What can I serve with this recipe?

There are some amazing side dishes that go well with baked ribs. Here are some options:

  • Cabbage
  • salad

  • Baked beans
  • Cornbread or muffins
  • Corn on the cob
  • Fried okra friesHow


store leftovers and reheat them?

If you have leftovers, wrap them tightly in aluminum foil and refrigerate for up to 2 days. To reheat it, the best way is in the oven. Turn it on at 275F and reheat for 10-15 minutes or to desired temperature.

You can also freeze these ribs after cooking. Wrap it in double aluminum foil and freeze it for up to 1-2 months. Defrost and heat it in the oven.

I hope you enjoy this recipe

and if you want to try other flavors, check out these:

  • Boneless Asian ribs
  • Irish stew
  • Roast beef

If you liked this recipe, you may also like Beef Gyudon!

What recipe should I make next?

For more recipes, click here or follow my recipe board on Pinterest.

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A stack of ribs with sweet and sour barbecue sauce

This website contains affiliate links. As an Amazon Associate and participant in other programs, I can earn a small commission for qualifying purchases.

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