Oven-Baked Barbecue Ribs

I have cooked ribs many ways over the years, including on the grill, in the oven and in the slow cooker. This recipe combines braising and slow roasting in a way that creates nice, tender ribs. Because they are oven roasted, it does not take a lot of time or create a lot of mess. Serve with your favorite Barbecue sides! For my recipe for Tangy BBQ Sauce, go to the “Sauces” section of the recipes.

TIPS: If you like char on your ribs, you could throw them on the grill after they finished cooking, or put under the broiler to brown them a bit, but I like them just the way they are. If you adjust the recipe to cook less or more racks of ribs, just be sure the amount of braising liquid in your pan in the first step comes up to just under halfway up the meaty sides of the ribs. For the braising liquid, you do not need to coffee or liquid smoke if you don’t have it, plain water would do just fine. Other options would be to add some BBQ seasoning to the water or even use a bit of beef or chicken broth.