Slow-Cooked Ribs in the Oven at 200 Degrees
Slow-cooking ribs in the oven at a low temperature like 200 degrees Fahrenheit allows the meat to become incredibly tender and full of flavor. By using a simple dry rub and a low-and-slow cooking method, you can achieve delicious, fall-off-the-bone ribs right in your home kitchen.
Ingredients
- 2 racks of baby back ribs
- 1/4 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspon onion powder
- 1 teaspoon cayenne pepper
- barbecue sauce of choice
Instructions
- In a bowl, combine brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the dry rub.
- Pat the ribs dry with a paper towel and then apply the dry rub all over the ribs, ensuring every bit is covered.
- Wrap each rack of ribs in two layers of aluminum foil. Make sure they are well-sealed.
- Preheat your oven to 200 degrees Fahrenheit.
- Place the foil-wrapped ribs on a baking sheet, bone-side down, and put them in the preheated oven.
- Slow-cook the ribs in the oven for approximately 6 hours, or until the meat is tender and easily pulls away from the bone.
- Remove the ribs from the oven, carefully open the foil, and brush your favorite barbecue sauce over the ribs.
- Increase the oven temperature to 350 degrees Fahrenheit, return the ribs (uncovered) to the oven, and cook for an additional 10-15 minutes, or until the sauce is bubbly and starting to caramelize.
- Let the ribs rest for a few minutes before cutting into individual portions.
Notes
- Be patient. The key to these ribs is the low and slow cooking process. You can't rush perfection!
- To check for doneness, you can use a fork to see if the meat pulls away from the bone easily. Another indication is when the meat has shrunk back from the ends of the bone by about ΒΌ inch.
- For a smoky flavor, consider adding a bit of smoked paprika or liquid smoke to your dry rub.
- Be careful when opening the foil after slow-cooking as there will be hot steam that could cause burns.
- After applying the barbecue sauce, returning the ribs to the oven allows the sauce to become sticky and form a nice crust on the ribs.
