These spicy sweet oven barbeque pork ribs (Franklin barbeque style ribs) are juicy, tender, and one of a kind . They are marinated with just a simple mixture of barbeque dry rubs and basted in the most amazing BBQ sauce.
Well, summer is coming guys. The season of backyard gathering and barbeque is finally here.
Want to enjoy the season but yet, you don't own a grill or a smoker? No worry, I got your back.
Oven baking/grilling is kind of my things. I have a whole section of them on my blog for you to explore.
Cooking schedule for these oven barbecue pork ribs
I typically prep my pork ribs in the afternoon in order to have them ready by dinner time. Feel free to use this proposed schedule to plan your pork ribs ahead of time.
- 3:00 pm - pull the ribs out of refrigerator. Wash and dry with paper towel.
- 3:10 pm - trim away the excess fat.
- 3:15 pm - gather dry rubs ingredients and cut veggies into desired sizes.
- 3:25 pm - apply slather (vinegar) and dry rubs mixture on the ribs.
- 3:30 pm - marinade for 1 hour.
- 4:30 pm - cook in the oven for 1 hour and 15 minutes.
- 5:45 pm - baste with BBQ sauce and cook for 10 minutes.
- 5:55 pm - baste again and cook for 10 minutes.
- 6:05 pm - rest at room temperature for 10 minutes.
- 6:15 pm - serve.
How to make barbeque pork ribs in the oven
Barbeque dry rubs mixture
You can use whatever method for your BBQ pork ribs, oven baked/opened flame grilling/smoked, the rubs mixture is always needed and the most important thing.
I learn about the important of rub (spice mixture) and how to probably cook pork ribs from the famous book Franklin barbeque. To this day, Franklin's book remains one of my most favorite cook books of all time.
Those his method in the book is used for smoking rather than oven baking barbeque. However there are some useful information that's definitely can apply for regular type grilling. That is why I also call this pork ribs to Franklin barbeque style ribs.
There are thousand of dry rub recipes out there. You can use them as references for your own barbeque rubs. Or just get the best one, like this one I'm about to introduce to you.
Dry rubs ingredients
As you build the rubs, just think about how you want your pork ribs taste like then pick the ingredient accordingly. Besides this Franklin barbeque style ribs, I also use these barbeque dry rubs in this super duper delicious roasted whole chicken recipe.
These are what I included in my barbeque dry rubs:
- Salt and pepper - the main ingredients of any rubs. I use Kosher salt for all of my recipes. From baking to cooking, Kosher salt is your best friend. As for pepper, don't go for the one that too fine.
- I use freshly ground coarse black pepper to create better texture and strong taste for my barbeque pork ribs.
- Garlic powder - just like black pepper, I go for the granulated garlic powder and not the fine one. It maybe hard to find this type of garlic but it's not impossible.
- Trader's Joe garlic powder is my most favorite pick because to be honest it is the best garlic powder you've ever tried.
- Cayenned pepper/Chili powder - adding some heats to the pork ribs.
- Paprika - beside adding a little bit heat, paprika also helps to bring out the reddish color for the ribs. If you want a smoky flavor, use smoked paprika to create a smoky effect without actually cook pork ribs in the smoker.
Procedure for cooking pork ribs
- Take the ribs out of refrigerator - wash and dry the ribs thoroughly with paper towel.
- Trim the ribs - Regardless of how big the ribs you decided to use, always trim away the excess fat in order to get into optimal cooking shape.
- Apply slather - Before apply the rub mixture on pork ribs, I coat the ribs with a thin layer of vinegar on both sides to help it stick to the meat. You can substitute vinegar for water, yellow mustard or oil.
- Apply dry rubs mixture - sprinkle or use a shaker to add dry rubs evenly on both sides of pork ribs. Make sure to cover the entire ribs with spice mixture. But at the same time don't add too much. Let the ribs sit for at least one hour at room temperature before cooking time. Maximum 1.5 hours.
- Add your favorite veggies to baking pan - I use white onions and new potatoes. Don't cut them too thin because you'll cook them along with pork ribs the whole time.
- Put your pork ribs into the pan meat side up.
- Tightly wrap the pan with aluminum foil - and bake for 1 hour and 15 minutes at 375F.
- I use ⅓ rack of ribs so if you're using bigger rack of ribs, you want to cook them longer.
- Add barbeque sauce - generously brush both sides of pork ribs with your homemade or favorite store bought BBQ sauce. Return the ribs to the oven, uncover, and cook for another 15-20 minutes.
- Baste one more time in the middle of cooking process.
- The ribs should have that burnished red color on the surface.
How to know when pork ribs are done?
Unlike other cuts of meat which you can use instant thermometer to check for doneness. In order to determine whether pork ribs are fully cook, you need to use your hands.
If the meat are falling off the bones, it mean your pork ribs cooked way too long. There are few people prefer the ribs this way (but I don't) because the meat will be dried out.
In this oven barbeque pork ribs, the meat should be tender, juicy and still requires a bit of pull to get it off the bone. You want your pork ribs to pull apart but not fall apart.
Here are few ways to check for pork ribs doneness:
- Use your hand to pick up or twist a rib in the middle of the rack to see if it can break free of the rack. If so it is ready to eat.
- Use a steak knife to cut into the middle of the rack to check for consistency. If you can cut through it effortless with one hand, the meat is done.
Related oven baked recipes
- Roasted whole chicken with BBQ glaze - super delicious and amazingly good looking oven roasted chicken
- Quick and easy baked parmesan chicken wings
- Thai style sweet chili grilled salmon
- Asian style roasted crispy and crackling pork belly
- Crazy delicious Sriracha char siu chicken
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Oven Barbeque Pork Ribs
Ingredients
- ⅓ rack pork ribs
Veggies
- 3 medium new potatoes washed
- 2 medium white onions halved
Slather
- ¼ c white vinegar see Notes for substitution
Dry rubs mixture
- 1.5 tsp coarse black pepper
- 1.5 tsp Kosher salt
- ½ tsp granulated garlic powder
- ½ tsp smoked paprika
- ½ tsp cayenned pepper
BBQ Sauce
- 1 c ketchup
- ½ c water room temperature
- 1 tbsp apple cider vinegar
- 1 tbsp white vinegar
- 3 tbsp brown sugar
- 1 tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp Kosher salt
- ½ tsp coarse black pepper
Instructions
Marinade pork ribs
- Wash and dry the ribs thoroughly with paper towel.
- Trim away the excessed fat.
- Coat the ribs both sides with white vinegar.
- Apply dry rubs mixture evenly on both sides of the ribs.
- Make sure to cover the entire ribs with spice mixture. But at the same time don’t add too much.
- Let the ribs sit for at least one hour at room temperature before cooking time. Maximum 1.5 hours.
For barbeque sauce
- In a medium saucepan, combine all ingredients and cook over medium heat, stirring occasionally.
- When sugar and the rest of the ingredients dissolve completely, turn off the heat. Set the sauce aside for later use. You don't need to bring the BBQ sauce to boiling point.
Cook pork ribs in the oven
- Pre heat oven to 375F.
- Put white onions and potatoes on the bottom of your baking/roasting pan.
- Put pork ribs on the veggies, meat side up.
- Tightly wrap the pan with aluminum foil and cook for 1 hour and 15 minutes.
- Take pork ribs out of the oven and brush with BBQ sauce on both sides. Return the pan to the oven, uncover, and cook for 10 minutes.
- Baste the ribs again and cook for another 10 minutes.
- Check for doneness. If the ribs still not cook thoroughly, return it to the oven for another 15 minutes or so. The ribs should have that burnished red color on the surface when done cooking.
- Let the ribs rest for 10 minutes. Serve hot with grilled white onions and potatoes, and BBQ sauce on the side.
Notes
- For slather: You can substitute vinegar for water, yellow mustard or oil.
- Check for pork ribs doneness:
- In this oven barbeque pork ribs, the meat should be tender, juicy and still requires a bit of pull to get it off the bone. You want your pork ribs to pull apart but not fall apart.
- Use your hand to pick up or twist a rib in the middle of the rack to see if it can break free of the rack. If so it is ready to eat.
- OR use a steak knife to cut into the middle of the rack to check for consistency. If you can cut through it effortless with one hand, the meat is done.
- You can substitute white onions and new potatoes for any other favorite veggies. Keep in mind to pick those that can prolong at least 1 hour and 15 minutes in the oven.
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