Maple Brown Sugar BBQ Oven Ribs

I love making BBQ ribs in the oven. It is easy, simple, and not a lot of mess or fuss. The oven does most of the work, and they always turn out perfectly and so tender. If I don’t feel like dragging out the grill, this is how I make ribs 95% of the time. Why mess with a good thing, right? Right. So if you want a sticky, flavorful, juicy, and tender pork rib, then this one is for you.

Let’s get going.

INGREDIENTS:

BBQ SAUCE:

1 C. Crushed tomatoes or tomato sauce ( this depends on if you like texture or not)
1/3 C. Maple syrup
3/4 C. Brown Sugar
2 Tbsp. Soy sauce
2 Tbsp. Worchestershire Sauce
2 Tbsp. Apple cider vinegar
1 Tbsp. Sriracha ( this is not spicy but on the soft, mild side)
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Chili powder ( chili powder NOT chili seasoning- there is a difference)
1 Tsp. Paprika
1 Tsp. Smoked paprika ( you can use 2 tsp of the same if you don’t have both)
1 Tsp. Salt ( or 1/2 tsp fine salt)
1/2 Tsp. Pepper

OTHER:

1 Rack of pork ribs ( I prefer baby back or something similar)
Salt and pepper

DIRECTIONS:

1. Preheat the oven to 325*
2. In a large saucepan, combine all of the ingredients for the BBQ sauce. Stir together and turn the heat to medium. Bring to a boil, then turn the heat to medium-low and let simmer, stirring occasionally to prevent burning, for 15 minutes. Remove from heat and set aside.
3. While the sauce cools, remove the silver skin from the pork ribs. Cut a slit on the 2nd or third rib and, using a paper towel or silver skin puller tool, remove the silver skin by pulling up and away from you. This will help keep the meat tender and fall off the bone. You can discard the silver skin.
4. Season both sides of the pork ribs with salt and pepper.
5. Lay one sheet of tin foil down on a large sheet tray. Offset another sheet of foil on top. Then add another layer of foil to the side of that. You should have three layers of foil. Place the ribs diagonally on the layers of foil. Make sure the meat side is facing up at this point. Pour some of our sauce into a cup or pour directly from the saucepan. You do not want to dip a brush into the sauce. This should be about 1/2 cup or so. Using a brush, brush the sauce over the top of the meat evenly, and don’t forget the sides.
6. Flip the meat over so the bone side is facing up. Pour over another 1/2 cup of the sauce onto the meat. Do not dip your brush into the sauce. Brush the sauce over the meat evenly, making sure to brush the sides.
7. Set the sauce aside because we will use it again later. This is why you pour the sauce into a cup or directly onto the meat.
8. Tightly wrap the edges of the foil over the meat, followed by the ends being folded on top. This helps later when we unfold it.
9. Place the ribs in the oven and bake for 1 hour 45 minutes.
10. Remove the ribs from the oven and carefully unwrap the ribs. Turn the oven off and turn on the broiler to high.
11. Pour over half of the remaining sauce and brush over the meat. Place under the broiler for 3 minutes or so. You may not need this long, or it may take longer. It depends on your broiler. Keep an eye on them. When the sauce is slightly charred and sticking to the ribs, remove them.
12. Gently flip the ribs over using two tongs on either end of the ribs to keep them from falling apart. Pour over the remaining sauce and brush the sauce over the meat. Repeat the broiling process, making sure to keep an eye on them as they will burn quickly. Once the sauce is slightly charred and sticking to the ribs, remove them from the broiler.
13. Let the ribs sit for 2 to 3 minutes to redistribute their juices. I tend to cut in 2 rib sections, but you can cut them however you like. They are really easy to cut through, so you won’t have to struggle to cut them… well, unless you try to cut the bone; then just wiggle the knife until you find the section with no bone. I do this quite often because some of the bones are angled.
14. Serve as desired and enjoy!