Mmm-mmm….super easy, always tender, and finger lickin’ good!
The second there’s a sliver of sunlight, I have this overwhelming need to dash outside, set up the grill, and pop open a cold one. For me, summer just wouldn’t be summer without some sun, beer, and lots of BBQ. That hunky slab of meat slathered with smokey, sweet, salty, and tangy red sauce is just so addicting! Sadly though, there are days during the summer that are not so sunny (I know, weird to hear that about San Diego huh?) and grilling outside is just not an option.
BBQ is my all time favorite food and I’m not going to let some rainy days ruin my parade! This oven pork ribs recipe I’m sharing with you today has been tried and true. It took me a while to experiment with different meats, temperatures, and seasonings to get it finger linkin’ good for yah! Follow along below each picture for tips 😛
I’ve tried it all; spare ribs, country-style, baby back, and rib tips. But my favorite cut is the spare ribs because it has a higher fat content and also meatier. More fat means it’s more moist and more flavorful.
Please note: My cooking method has been adjusted specially for the spare ribs. Some cuts are leaner or tougher than others so this method might not work as well.
I keep the seasoning simple so it doesn’t take away from the flavor of the meat.
You might think the seasoning amount is too little for the large rack of ribs but I find that packing on a thick layer is just a waste of seasoning and overpowers the meat. Rub all of your seasoning on the flesh side of the meat and use the fallout seasoning on the tray to rub the back of the ribs.
Note: Do not let the meat sit to marinate! The moisture from the meat will cause the seasoning to melt off faster when cooking. There you go, I just saved you a bunch of time! You’re welcome 🙂
My favorite part about this recipe is that cleanup is quick and easy! Everything is done right in the foil! Double layer your foil to prevent any leaks. Take an extra step of precaution and put it on a metal sheet pan. I accidentally wrap the foil too tight to the meat once and the juices bubbled out. Cleaning baked on sticky sauce was not fun.
If you cut up your ribs, don’t double stack it in the foil. I only did it in the picture for photography sake.
Happy eating and enjoy your weekend guys! ♥