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Ribs: Sticky, Juicy and Irresistible

January 14, 2011

I used to find the idea of cooking ribs daunting.  I thought you absolutely had to cook them in a BBQ or you had to flip them and reapply sauce a bunch of times or I don’t really know what I thought, just that they were too fussy maybe.

Turns out I was wrong.  Ribs are super simple.  Throw them on a cookie sheet, cover in sauce and toss them in your oven!

Remember to always let any meat sit out for a hour so you aren’t cooking it straight from cold.  If your meat is cold, it will cook slower in the middle than on the outside, resulting in a possibly undercooked middle or encouraging the outside to burn while you are trying to finish cooking the inside.


Ribs, back ribs are meatier than side ribs and pork or beef are both cooked exactly the same way.

Sauce, I use Diana’s Gourmet Rib and Chicken Sauce because it’s a bit sweet and bbq-licious.

The only trick to better ribs at home is to remove the membrane that covers the bottom of the rack of ribs.  This is a little disturbing, but it results in a way more enjoyable eating experience later.  Just get a finger under the edge of  the membrane on one side between two ribs and yank up.  You should be able to remove it all in one piece.

I rinse the ribs and then lay them upside down on a silicon mat (tinfoil works too) on a cookie sheet and remove the membrane right on my cooking surface since they are difficult to manage otherwise.

For some reason, I didn’t take a photo of the next step.  Pour a bit of water, maybe a 1/4 to 1/2 a cup on your cookie sheet and then cover your ribs (still upside down) with tinfoil.  Cook at 375 degrees for 15 minutes.

Energy saving tip: you don’t really have to preheat your oven when you are cooking, only if you are baking.

Remove your ribs from the oven, turn over and pour the sauce of your choice over the entire rack.

You can still see water on the cookie sheet.  This is good, leave it.  Put the ribs back in the oven for another 45 minutes without any tin foil.

Slice your rack into individual ribs and serve!  I like to swish my individually cut ribs around on the still saucy cooking pan to coat.

Seems like my oven cooks a bit hotter on one side than the other.  The duck I made a few weeks back was also slightly overdone in the exact same location as these ribs!  I’ll have to keep mental note of that for baking more than cooking.  Thankfully, the silicon mat still rinsed off like a dream!

I ate my ribs with buttered noodles and mashed butternut squash.

Buttered noodles are a nice side dish for rich meals.  Just boil some egg noodles and toss with a bit of butter and pepper.

What is your favorite rib sauce? Jump up.


From → Mains

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