Oven Baked BBQ Pork Ribs

I don’t know why all of my recipes have been pork recipes lately. Well, I mean, I do know – my favorite grocery store (Sprouts) has had great deals on pork for the past week or so. How can I resist all of these different cuts of pork at 99 cents a pound? It’s impossible. So, here I am, with another pork recipe. Please forgive me!

These ribs were, as they say, finger lickin’ good. The barbecue sauce was sweet, tangy, and absolutely mouthwatering. On top of that, it couldn’t have been easier to make! I usually don’t make ribs because they’re so messy, but these weren’t messy at all and required very little effort. These are simply comfort food at its best. Serve these to anyone (especially your BBQ loving significant other) and they’re sure to fall in love with you all over again. Need I say more?

Your ingredients.

Line a baking sheet with foil, spray with Pam, and rub your ribs with salt, pepper, and olive oil. Place in a 250 degree F oven for 3 hours.

Start the sauce whenever you like, as you can always just heat it back up when you’re ready to serve. Heat about 3 tablespoons of olive oil in a medium sized pot and add in the dried thyme and red pepper flakes.

Add in the diced onion and minced garlic and cook over medium heat for about 5 minutes, until the garlic is fragrant.

Add in the ketchup, marmalade, mustard, brown sugar, molasses, red wine vinegar, cumin, and paprika.

Cook over medium-low heat for about 20 minutes, until the sauce has thickened to your liking.

Place the sauce into a blender or food processor (or use an immersion blender if you are lucky enough to have one) and blend until the sauce is smooth.

Pour some of the sauce into a separate container for serving (about 1/3 of the sauce). The majority of the sauce will be used to baste the ribs. Set aside, either in the fridge or on your work space if you’re going to be using it right away.

After the ribs have cooked, baste them on both sides with the barbecue sauce and put them back in the oven for 7 minutes.

Baste on both sides two more times, putting the ribs back in the oven for 7 minutes each time after they’ve been basted.

Serve with some of the extra warmed barbecue sauce and whatever sides you like. For me, I had to serve it with a baked potato, because what’s barbecue without a baked potato? I also threw some steamed broccoli in there, too, because I figured I’d need some vitamins somewhere on the plate!

Oven Baked BBQ Pork Ribs
Serves: 4

  • 2 slabs pork ribs (about 3 pounds)
  • kosher salt
  • ground black pepper
  • olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 2 cups ketchup
  • 1 cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 2 tablespoons light or dark brown sugar
  • ¼ cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika

  1. Preheat the oven to 250 degrees F. Put the ribs on a lined and greased baking sheet, season with liberally salt and pepper, and drizzle with olive oil. Place them in the oven, and let the ribs bake, low and slow for 3 hours.
  2. Meanwhile, make the sauce. You can do this immediately or when the ribs are almost ready, it’s completely up to you. Heat a about 3 tablespoons of oil in a large saucepan over medium heat. Add the thyme and red pepper flakes. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors together. With a blender, food processor, or an immersion blender, puree the sauce until it’s smooth. Reserve about ⅓ of the sauce for serving in a separate container, and the rest of the sauce will be used for basting. You can store the sauce in the fridge until you’re ready.
  3. When the ribs are ready, pull them out of the oven and baste them generously on both sides with the barbecue sauce. Place them back in the oven for 7 minutes, pull them out again and baste generously on both sides again, then place back in the oven for another 7 minutes. Do this one more time. When the ribs are cooked, take them out of the oven until you’re ready to eat, or continue on to step 4.
  4. When ready to eat, preheat the broiler (500 degrees F) and baste with the sauce one more time. Broil the ribs for no more than 5 minutes. They should become just a bit crisp and just a bit charred. Serve immediately with whatever you like (baked potato, fries, vegetables, etc.).

Adapted From


12 Responses

  1. Sheryl. says:

    I’ve been browsing your website for quite some time and I just wanted to say I think your blog is about as fabulous as your recipes :)

  2. i do admire your blog, its full of surprises and it helped in a lot of ways in my cooking.. keep it up.

  3. I really admire your blog posts! it really helped me a lot in my cooking. i hope you got more! thanks.. =_

  4. Mom says:

    That look delicious. Looks like you are getting to the bottom of your Italian E V O O that you parents were so thoughtful to bring you all the way back from Venice. Daddy would like this one.

  5. Jane M says:

    These really look heavenly. Might have to go out now and buy me a rack and get roasting! You got my mouth watering!

  6. i wish i had an oven to try this! looks so good.

  7. Mashi says:

    Tried these today, and they were amazing. I also made the chicken with caramelized onions a few days ago. I love that the recipes you post are tasty, but easy to make.. in both cases I had a lot of what I needed already at home :)

  8. Camille says:

    Sydney: I think I want to make these tomorrow but I had a few questions! For Step 4 are you turning on the broiler, waiting 5 minutes, and then putting the ribs in the oven 5 minutes after basting them? Do you do it for a total of 10 minutes – 5 for one side, turning it and then 5 for the other i.e. basting it twice at the end or not? I just want to make sure I don’t overcook them at the very end!

    • Sydney says:

      Camille: My mistake! Don’t flip them; just put them until the broiler for no longer than 5 minutes after basting them again just to get a crispier top.

  9. Camille says:

    You’re awesome. Thanks for the speedy response. :)

    • Sydney says:

      Camille: No problem! Thanks for bringing it to my attention; sometimes I daze off while writing the recipes and things aren’t very clear!

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