With the lockdown being extended by a couple of weeks, many foodies and wannabe foodies alike have been forced to become resourceful in the kitchen in order to satisfy their cravings for their favourite restaurant dishes and fast foods. My family and I, have been similarly affected. Our desire for some flame-grilled Steers ribs made us perfect our own oven-baked ribs since we don’t have adequate space for a braai stand.
The ribs turned out so well with the bones falling off the ribs that we have decided to share this great recipe. It’s guaranteed to satisfy your cravings for Steers’ ribs. Here is how you can make your own homemade oven-baked ribs at home during the lockdown as well as any other time you may get the cravings.
Ingredients For Making Oven-Baked Ribs
1 Slab of Pork Spare Ribs or Baby Back Ribs
1 Tablespoon olive oil
Salt, ground pepper and garlic powder
1/2 Cup barbeque sauce
Method For Making Oven-Baked Ribs
1. Rinse the rack of ribs in cold water. This will remove any small bits of bone that may have remained during the cutting. Pat the meat dry with paper towels afterwards.
2. Place the ribs on a flat surface and remove the membrane covering them. Make sure to remove the membrane because it becomes tough and chewy when cooked, whereas we want fall-off-the-bone ribs. However, if you prefer your ribs chewy, then there is no harm in leaving the membrane on.
3. Use a knife to remove any excess fat from the rack of ribs. Leave just a tiny amount to keep the ribs tender.
4. If available, rub both sides of the ribs with liquid smoke. This will give the ribs a wonderful smoky flavour since we will be baking them in the oven, and not cooking them over a fire. The hickory flavour gives a very delicious flavour although you can also use mesquite flavour.
5. Drizzle some olive on over both sides of the ribs and season generously with a dry rub mixture of salt, pepper and garlic powder. ( You can also use your favourite spice rub)
6. Place the ribs on a baking tray and cover with aluminium foil. Place the baking tray in a preheated oven and bake for 3 – 4 hours at a low temperature of 135 degrees Celcius (275 degrees Fahrenheit) until the ribs are tender and the meat can be easily removed from the bones.
7. After the ribs have become tender, remove them from the oven and baste the baked ribs with barbeque sauce.
8. Return the ribs to the oven and change the oven setting from bake to grill and cook the ribs for an additional 2-5 minutes until the barbeque sauce has caramelized and the edges become slightly charred.
9. Remove the ribs from the oven and leave them to rest for 5-10 minutes to allow the juices to recirculate in the ribs.
10. Slice and enjoy.
NOTES On Oven-Baked Ribs
- Baking the ribs slowly over low heat allows the oven-baked ribs to become tender and to fall off the bone. Only add the BBQ sauce or your favourite sauce after the ribs have been baked before returning the ribs for a quick grill.
- When removing the membrane, place the ribs meat-side-down on a cutting board. Use a knife to gently slide under the membrane then using your fingers, pull the membrane away from the bones. If slippery or difficult to remove, use a kitchen towel to take hold of it and pull.
- Spareribs are the meaty ribs cut from the belly of the animal after the belly is removed. Baby back ribs come from the parts of the ribs that are connected to the backbone and are curved where they meet the spine. They’re called “babies” because they’re shorter than spare ribs and NOT because they come from baby pigs.