Pork ribs. Barbecue pork ribs. They’re so good grilled, but what if you don’t have a grill? Or it’s too cold outside (not a problem here often). Or maybe you’re out of propane (a problem here often). “We have no tv outside to watch football while I grill” is acceptable too. Make up a reason – because these ribs are fall apart, barbecue-y perfection!
My mom made ribs one night for Sunday dinner. For maybe the first time, she had (it’s possible my dad just bought the wrong ones…) boneless “country style” pork ribs. She baked them low and slow and then my dad threw them on a charcoal grill for a few minutes to crisp up the outside.
Do I have to tell you they were fantastic? Ok – they were fantastic.
One day we just finished them in the oven. Either way these are amazing!
You really can’t mess these up – measurements are approximate. But do have one bottle of your favorite barbecue sauce on hand for every 2-3 pounds of ribs – between basting and dipping you’ll use it!
Make sure your barbecue sauce is gluten free (we use Sweet Baby Ray’s Original – check labels between flavors too, some might be ok while other flavors from the same brand are not!) and you’re good to go.
Oven Baked Barbecue Ribs
- 2 1/2 pounds boneless country-style pork ribs
- 1/2 cup apple cider vinegar (white vinegar will work too)
- 1 bottle gluten free barbecue sauce
Seriously. That’s it.
Note – the more ribs you pack into a pan (and the bigger your pan), the longer you’ll need to let them cook. If you have 10 pounds of ribs, up the 45 minute blocks of time to around 90.
Preheat your oven to 325 degrees.
Line a baking pan (9×9 inch) with aluminum foil and spray lightly with nonstick spray. Lay ribs side by side, touching lengthwise. Pour vinegar over them, then pour on the barbecue sauce. Cover tightly with foil – you want them to steam in there!
Bake for about 45 minutes. Remove from oven, and remove foil cover. Your ribs are probably sitting in an inch of juices – that’s ok for now. Pour more barbecue sauce over the top, and recover with foil tightly.
After another 45 minutes, remove foil. Remove some of the liquid, leaving just enough to cover the bottom of the pan (1/4 inch or so). Coat with more barbecue sauce – you want a nice thick layer this time.
Put back in the oven at 400 degrees uncovered. Watch the ribs – you want them to start to brown, which could take 15-30 minutes more depending on your oven.
When browned, remove from oven and cover loosely with foil. Allow to sit 10 minutes.
Grill cooked ribs over high heat until browed to your liking.
Serve with more barbecue sauce for dipping. Enjoy!