Oven Cooked Ribs
Easy to make, easy to clean up. Can single wrap the ribs, place on sheet and cover with another upside down cookie sheet to save on foil. I have cooked at 275 and 300 degrees but then need to check for doneness at about 2 1/2 hours. So good!
Easy to make, easy to clean up. Can single wrap the ribs, place on sheet and cover with another upside down cookie sheet to save on foil. I have cooked at 275 and 300 degrees but then need to check for doneness at about 2 1/2 hours. So good!
- Carbohydrate 8.45833334048359 g
- Cholesterol 120.957965333333 mg
- Fat 35.4478715267239 g
- Fiber 0.140000005681449 g
- Protein 23.3902465463333 g
- Saturated Fat 11.3836565124333 g
- Serving Size 1 1 Serving (175g)
- Sodium 383.569940120721 mg
- Sugar 8.31833333480214 g
- Trans Fat 5.11515947040908 g
- Calories 454 calories
Step-by-step
- Wash and trim ribs. Cut into 4 to 6 portions.
- Season with a little salt and steak spice, jerk seasoning or dry rub of choice.
- Place each portion on a piece of aluminum foil large enough to cover. Brush each side generously with barbecue sauce of choice. Can add additional dash of hot sauce if you want to add some heat.
- Carefully crimp all the edges, completly enclosing each portion then double wrap in another piece of foil and place on a cookie sheet.
- Cook at 250 degrees for 3 to 5 hours depending on quantity of meat.
- Remove from the oven and let cool a few minutes. Carefully open the packets being careful of the steam.
- The ribs will be tender and moist. Can serve with extra sauce. If you wish, cook only for 2 1/2 hours, open packets and finish on the barbecue. Watch so that the sauce doesn't burn.
How long until the collagen breaks down completely without drying out the exterior? Roasting spareribs at a controlled low heat of 250 degrees Fahrenheit transforms tough connective tissue into gelatin over several hours, provided the meat remains entirely sealed to trap moisture. Professional kitchens frequently utilize the foil-packet method because enclosing each portion tightly concentrates natural juices while simultaneously steaming and roasting the protein. Sugars in barbecue sauce undergo Maillard browning and caramelization when exposed to dry heat toward the end of the cooking cycle, but enclosing the meat initially prevents those same sugars from burning prematurely during the long tenderization phase. Portioning the spareribs into four to six manageable pieces before wrapping ensures even heat penetration across every surface of the meat.
Make-Ahead and Reheating Dynamics
Advance preparation allows these wrapped portions to sit safely in the refrigerator for up to three days before final cooking occurs. Freezing the assembled raw foil packets is equally effective for long-term storage, though frozen packages require an additional hour in a 250-degree oven to reach internal doneness. Reheating cooked ribs without toughening the muscle fibers demands returning the meat to its foil enclosure with a splash of water or extra sauce, then warming them gently at 300 degrees Fahrenheit until heated through. Alternatively, opening the foil packets after two and a half hours of initial baking lets cooks finish the portions on a hot outdoor grill, yielding a charred exterior while maintaining interior moisture. Opening the hot aluminum foil requires caution because steam trapped inside the sealed packets expands rapidly and can cause severe burns if released carelessly toward the hands or face.
