Bringing the outdoor barbeque indoors! Oven Baked Pork Back Ribs Recipe #HormelFamily

Disclosure: As a Hormel Extended Family Blogger. I occasionally receive coupons and products to aid in my posts and recipes.  All content is my own.

It’s hot outside…almost too hot.  And it is humid…waaaay too humid.  *Sigh* Louisiana…

Unless I’m at the pool, this Southern California girl tries to stay indoors as much as possible during the months of July and August.  It kinda puts a damper on summer grilling, ya know.  I’d really rather not be out in the 75% humidity monitoring my meat.

So, we’ve had this beautiful rack of Hormel Always Tender Pork Back Ribs sitting in the freezer for the last couple months.  Every time I opened the freezer they’d taunt me with their juicy goodness.  But, I just didn’t want to have to go through all the trouble and sweaty discomfort of grilling them.

Thanks to SouthernPlate.com I made the most tender (though, I’m sure it helped that the ribs were the “Always Tender” variety) Pork Back Ribs I’ve ever had. In. The Oven!  I know, who knew you could make the perfect pork back ribs in the oven! (I thought you just HAD to do them on the grill.)  We’re talking the kind of ribs where the meat just falls off the bone!  They were so easy to prepare, too!

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Here are just a few tips before you start cooking:

  1. Look for ribs that say “Baby Back” or “Loin Back”–these are the meatiest!
  2. Sauce is important! For a slightly healthier sauce look for a variety without high fructose corn syrup.  I like to look for sauces with brown sugar and molasses.
  3. Make sure to remove the membrane from the underside of the ribs.  This will help your ribs achieve ultimate tenderness!

To remove the membrane flip the rack of ribs over so that the bony side is facing up.  Slide a knife, parallel to your counter top, under the white membrane.  Once you’ve cut through a small portion of the membrane you can use your fingers to lift up the membrane while using your knife to slice it off.  Once you’ve removed the most troublesome parts with the knife you can simply pull the rest off. (I apologize for not getting pictures to illustrate this process.  I couldn’t figure out how to do this and have a clean hand to photo document it with at the same time.)

Now, without further adieu, here is the recipe!

Oven Baked Pork Back Ribs
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Ingredients

  • 1 rack of babyback or Pork Loin Back ribs (I used Hormel Always Tender Pork Loin Back Ribs)
  • 1 Bottle of your favorite Barbecue Sauce

Instructions

  • Preheat oven to 300 degrees.
  • Remove the membrane from the underside of the ribs as described above.
  • Line a large oven (jelly roll) pan with foil. Be generous with the foil; it will need to be enough to wrap the ribs in.
  • Brush both sides of the ribs with approx. 1/3 (or more if needed) of the bottle of BBQ sauce.
  • Wrap the ribs up in the foil, sealing the ends.
  • Bake for 2 hours.
  • Remove from oven, open the foil and brush another third of the bottle onto the top (the meaty side) of the ribs.
  • This time leave the foil open and bake for 1 more hour.
  • By this time your mouth will have started watering...Once the timer beeps remove the ribs from the oven and dig in. These juicy babies won't last long!
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http://ohsosavvymom.com/2013/07/bringing-the-outdoor-barbeque-indoors-oven-baked-pork-back-ribs-recipe-hormelfamily/

P.S. These are great paired with fresh corn on the cob and a delicious summer salad!

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About Amy @ Oh So Savvy Mom

My name is Amy. I'm a mom to three, wife to one, and a sister and aunt to many. I'm an Air Force wife currently living in Bossier City, Louisiana. Oh So Savvy Mom began as a way for me to share parenting and product advice with others. I have a lot share, but I'm no loud mouth. My blog is my way to be heard. Come join me at Oh So Savvy Mom, learn about new products, pick up some parenting tips and tricks, and have a good time.

Comments

  1. Mmmm! I love ribs. These look very tasty.

  2. Ah, these sound great! Love the idea of cooking them inside – it’s almost too hot here in Florida to cook outside in the summertime!

  3. These look so yummy! Thanks for the cooking tips on how to prepare them. I had no idea!

  4. Now I’m really wishing I had fired up the grill this evening. This looks delicious!

  5. I have t ogive my husband this recipe. He is the resident chef in our house! Yumm!

  6. So, so yummy and yes to baby backs and tender, tender ribs. 🙂

  7. Oh my gosh, that sounds so easy! I may be making ribs very soon!

  8. This looks so yummy! I love it because it’s actually cold here and I won’t mind using my oven. I think I found dinner tonight!

  9. Julie Wood says:

    This recipe for Oven Barbecue Pork Ribs looks so delicious! I think it would be a great recipe to make and it is not that hard. I want to make this-I love barbecue food!

  10. Debby Chandler says:

    I just love pork back ribs. This is an interesting recipe and I think I will surprise my family with it this weekend. Thanks for sharing!

  11. Rebecca Parsons says:

    This is exactly how I make my ribs. And I always use sweet baby rays!

  12. Ohhhhhh…. I love ribs! These look so good! Thank you for sharing your recipe!

  13. Made these tonight and they turned out great! I put them under the broiler for a few extra minutes at the end. It helped caramelize the sauce better. Thanks for the recipie!:-)

  14. Thanks for some other magnificent post. Where else may anybody get that type of information in such an ideal approach of writing? I have a presentation next week, and I am at the search for such information.

  15. A quick tip for removing the membrane from the underside of the rack: after slicing across the membrane with a fillet knife, use a piece of paper towel to get a good grip and then pull one half off and repeat with the other half. Using your fingers is slippery business and often results in pulling off small pieces.

  16. Nicole Dziedzic says:

    We have never cooked ribs in a oven before, we usually grill them on a gas grill, or we put some in a crock pot, which is my favorite cause the meat just falls off the bone, putting them in the oven probly would have the same outcome i assume. And corn on the cob would be awesome with this!