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How to cook ribs in the oven?

Before there were perfect ribs from the grill in our lives, we liked to serve perfect ribs from the oven. – Where else from. – After all, in winter you don’t really feel like lighting the grill for several hours or at least monitoring it when it is in the garden. In this article, we read about How to cook ribs in the oven?

The only thing missing from the perfect ribs from the oven is the delicate smoky taste that every sensible barbecue brings with it.

But of course, we also like these sweet and sour Chinese pork ribs, based on a recipe by Mr. Wu. And even pork ribs from the sous vide bath. You can read everything here. Logical: the different ribs preparations each have their own right to exist.

A very important tip for buying the ribs:

TIP

Don’t buy simply peeled ribs that have too little meat on them. If you have a good butcher, the best thing to do is ask for “St. Louis Cut / Style ”. These are peeled ribs with at least 1.5 to two centimeters of meat on the top to cook ribs in the oven! – You have even more meat if you buy so-called meat ribs, then there is even more meat on the ribs, but the cooking time is extended by another hour!

In the following recipe, the tender ribs from the oven are finally covered with a sweet and spicy glaze, which consists of a little olive oil, honey or maple syrup, plenty of medium-hot mustard, and black pepper.

The ribs from the oven do not belong in the fast-food category either. So allow at least three to three and a half hours for the preparation, preferably even half an hour longer.

Ribs from the oven – the ingredients

For four people

* 1.2 to 1.5 kg pork ribs / no peeled ribs (see gray box above),

discuss the amount with your butcher

For the seasoning mix (rub):

  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper (from the mill)
  • One teaspoon paprika powder (mild)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

For the mustard icing:

  • 2-3 tablespoons medium-hot mustard
  • 2 tablespoons maple syrup (or honey )
  • 1 tablespoon soy sauce
  • 2-3 tablespoons olive oil
  • 1 teaspoon black pepper (from the mill)

Perfect ribs from the oven: that’s how it’s done

First, remove the skin from the back of the ribbed strand (see photos below). It’s easy to do. With a pointed, sharp knife, loosen the skin at one corner to cook ribs in the oven, then peel off the thin membrane with a kitchen towel.

Remove the thin membrane from the back of the ribbed strand. This helps in perfecting the ribs out of the oven

  1. First, stir together the spice mixture (rub) and rub it generously into the ribs.

2. Only preheat your oven to 120 degrees Celsius (top and bottom heat), distribute the ribs on an oven tray and transfer everything to this relatively mild heat.

In order for the ribs to be really tender in the oven, you first need this low temperature.

3. Check how things are going after the first hour of cooking and turn the ribs if necessary. When the sugar in the spice mixture starts to blacken the meat, cover the ribs with aluminum foil.

4. After a further two hours, you are welcome to chop off a (small) piece of meat and test the degree of perfection …

If the test is not yet to your satisfaction, allow yourself a little time.

“Hello! Hands off! There was talk of a small piece! “

5. Now increase the temperature to 170/180 degrees (convection) and brush the ribs with the mustard icing. Put the tray with the already pretty perfect ribs back in the oven and brown them for a maximum of 20-30 minutes.

Ribs from the oven turn black quickly from the glaze

6. Again, because of the syrup or honey in the glaze, you have to make sure that the ribs do not turn black. What can happen quickly? If you are satisfied with the degree of browning, you can eat.

This potato salad with pistachio pesto or our exotic potato salad with spicy onions also go perfectly with this rib dish. It is less exotic if you serve cauliflower with fine mustard sabayon.

Whatever: I wish you a good appetite.

Also read: how much is a postage stamp

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