pork ribs in oven recipe
- The Best pork ribs in oven recipe
- Crispy Oven-Baked Pork Ribs with Garlic-Herb Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Oven-Baked Pork Ribs with Garlic-Herb Glaze Works
- ❓ Frequently Asked Questions About Crispy Oven-Baked Pork Ribs with Garlic-Herb Glaze
The Best pork ribs in oven recipe
I love this recipe because it’s simple enough to fool even the pickiest eaters, yet it still feels special. No fancy techniques required—just good, slow cooking that lets the ribs melt together. My family loves how they’re packed with flavor, and the kids always get excited when they see the dish on the table. It’s not just a meal; it’s a tradition. And honestly, the health benefits aren’t bad either. Lean cuts of pork, along with a side of veggies or a fresh salad, make it a balanced meal that’s still satisfying. Plus, you can adjust the spices to suit your taste, so it’s always fresh and exciting. It’s one of those dishes that feels indulgent but isn’t—just a great way to enjoy food without overcomplicating things.
Crispy Oven-Baked Pork Ribs with Garlic-Herb Glaze
Tender pork ribs slow-cooked in the oven until fall-apart tender, then finished with a sticky garlic-herb glaze for a restaurant-style dish that’s easy to make at home. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 bone-in pork ribs (St. Louis-style, about 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ cup honey
- ¼ cup soy sauce
- 3 tbsp ketchup
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
👨🍳Directions
-
1
Preheat oven to 325°F. Pat the pork ribs dry with paper towels to ensure a good sear. -
2
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub the spice mixture evenly over both sides of the ribs. -
3
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the ribs for 3–4 minutes per side until golden brown. -
4
Transfer the skillet to the preheated oven and place the ribs on a baking sheet lined with foil. Bake for 1 hour 15 minutes, or until the ribs reach an internal temperature of 195°F. -
5
While the ribs cook, prepare the glaze by combining honey, soy sauce, ketchup, vinegar, minced garlic, Dijon mustard, thyme, and rosemary in a saucepan. Simmer over medium heat for 5–7 minutes until thickened. -
6
Remove the ribs from the oven and brush the glaze generously over the meat. Return the ribs to the oven and bake for another 15–20 minutes, basting occasionally with the glaze, until sticky and caramelized.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Oven-Baked Pork Ribs with Garlic-Herb Glaze Works
❓ Frequently Asked Questions About Crispy Oven-Baked Pork Ribs with Garlic-Herb Glaze
How long should I cook the ribs at 275°F for a tender result?
The ideal cook time for tender, fall-off-the-bone ribs at 275°F is about 3 to 3½ hours, depending on the cut (st. lick vs. baby back). For baby back ribs, aim for 2½ to 3 hours, while spare ribs may take up to 3½ hours. Check for doneness by ensuring the meat pulls away from the bone and the internal temperature reaches 195°F.
Can I use a meat thermometer to check doneness?
Absolutely. Insert the thermometer into the thickest part of the meat, avoiding the bone. Once the ribs reach 195°F internally, they’re done. If you don’t have a thermometer, use the “three-zone” rule: the edges should be dark brown, the center slightly pink, and the meat should easily pull away from the bone.
What’s the best way to keep ribs moist during baking?
To prevent drying out, wrap the ribs loosely in foil after the first hour of cooking, then uncover and finish uncovered for the last 30–45 minutes. Keep a pan of butter or broth nearby to baste occasionally. Avoid overcrowding the oven—bake on a rack for even airflow.
Should I use dry rub or a sauce for flavor?
Both work, but dry rubs (like smoked paprika, brown sugar, and garlic powder) add depth and stick better. If you prefer sauce, brush it on after the ribs are cooked and slightly charred. For extra moisture, let the ribs rest for 10 minutes before serving.
Can I reheat leftover ribs?
Yes, but reheat gently to avoid toughness. Warm them in a 350°F oven for 15–20 minutes or on the stovetop with a splash of broth. Avoid high heat—low and slow is key! Store in an airtight container for up to 3 days.
