Oven Roasted Pork Ribs

There is something so satisfying about slow roasting ribs to the point where the meat just slips off the bone. This recipe embarked me upon creating amazing pork ribs in the oven. Before this recipe, I strictly used the smoker with slow roasted peach or alder wood chips. The smoker bit the big one and I am patiently awaiting the summer prices to turn to winter sales. But in the meantime, these oven roasted pork ribs are hitting the spot.

One of the things that I crossed over in my smoker to oven recipe is time. The smoker takes time. 6+ hours of slow smoking the ribs, getting that crust built up on the edges of the pork. I made sure that the oven took time. 4 hours of baking on a low temperature. And to replicate the crunch, I slathered bbq sauce on them after they were done cooking and returned them to the oven to broil and gain the crunch. Sticky and crunchy and sweet and tangy goodness.

There are articles to the pro and con of whether to remove the membrane from the ribs or not. I have done it both ways, and for me, I find they are fall off the bone and much more tender when the membrane is removed before cooking them. Now some ribs from the butcher and grocery store remove the membrane for you, so yay less work for you! One way to tell is by the look and texture of the ribs. If the membrane is intact, they will be glossy and shiny.

If you have an aversion to raw meat, keep on scrolling, but I thought it would help to show you what I mean.

I watched youtube videos of how to remove the membrane the first time I did it. A majority of the videos showed someone slipping a butter knife between the meat and the membrane. If you are not accident prone, feel free to use the butter knife. I use my finger and just hook under the membrane. Once the membrane starts to separate, just slowly pull until it reaches the end and it completely separates.

Ingredients:

• Salt

• Pepper

BBQ Sauce

• 1 tbsp avocado oil

• 1/4 cup finely minced yellow onion

• 1/2 tsp cumin

• 2 tbsp coconut palm sugar

• 1 tbsp apple cider vinegar

• 1/2 tsp smoked chili powder

• 1/2 cup ketchup

Instructions

For Ribs

1. Preheat oven to 275 degrees.

2. Lay ribs down flat and remove the membrane.

3. Liberally season with salt and pepper. Make sure to rub the spices everywhere.

4. Place ribs in a roasting pan and cover tightly with aluminum foil.

5. Place ribs in the oven for 4 hours or until the meat is falling off the bone.

6. When ribs are fully cooked, switch oven to broil-high.

7. Using kitchen paintbrush, liberally apply BBQ sauce to the ribs.

8. Return ribs uncovered to oven for about 4 minutes. You will begin to see the sauce caramelize on the ribs, that is when you will pull the rubs out of the oven.

9. Allow to cool, and then enjoy! Get the napkins, this is a downright messy dish!

For Sauce

1. While the ribs are in the oven- heat avocado oil and minced onion in a small saucepan over medium heat.

2. Cook onions until translucent, should take about 5 minutes depending on your stove. Add cumin and stir for 30 seconds.

3. Add coconut sugar, ketchup and apple cider vinegar. Stir until combined. Season to taste with salt and pepper. Cook for another 3 minutes.

4. Set aside until ribs are fully cooked.