Baking ribs in the oven is easy to control the cooking time, and the best part is that you can eat them just as well even if it's windy and rainy outside. Here's a simple guide to the basics of roasting ribs in the oven, with recipes for dry-roasting them or grilling them in a sweet and spicy barbecue sauce.

Easy Oven-Roasted Ribs

Ribs

Water

Salt and Pepper

How to do it:

1. Prepare the ribs and peel off the membrane that sticks to the underside of the ribs; the membrane becomes hard to remove if it follows the roast, so remove it beforehand. Slide a knife against the bottom of the ribs and gently pull the membrane up, taking care to peel off all the film completely.

2. Marinate the ribs with salt, pepper and any other spices you like.

3. Line the bottom of a rectangular metal baking dish with tinfoil, leaving enough around the edges to cover the dish later while the meat is roasting. There should be at least 5 centimeters on either side of the baking dish, and the dish should be large enough to allow all the ribs to be lined up. Ribs that are stacked on top of each other will result in an uneven level of baking, which will result in some areas being mushy but others still undercooked.

4. Fill the bottom of the oven with water to a depth of about 6 centimeters. The water will create steam and keep the meat moist while preventing the bottom of the oven and the tinfoil from scorching. This also reduces the actual temperature in the space wrapped in tinfoil. Place the ribs in a roasting pan, arched side up so you don't see the bones either, and cover the ribs with a layer of tinfoil.

5. Preheat the oven at 160 degrees Fahrenheit, medium, top and bottom heat, and bake for about an hour, keeping the ribs covered with aluminum foil. Another way to cover them is to use a turkey baking bag. Using a baking bag is easier to clean up and the food bakes evenly. Follow the directions on the bake to be. There is no need to add water at this point, as the baking bag acts as an ad hoc pressure cooker. Baking bags aren't very common, though, so if all you have on hand is tinfoil, line it with some greaseproof paper to separate the ribs from the tinfoil, especially if you're using barbecue sauce. Aluminum foil can be reactive, and wax or parchment paper can prevent sticking and any undesirable foil-acid reactions.

6. Remove the baking sheet from the oven, lift the tinfoil, put it back in the oven, turn the temperature up to 190 degrees Celsius and bake for 10-15 minutes. This will brown the ribs and dry out some of the moisture in the roasting pan.

7: Remove the ribs and plate.

Dry Roasted Spare Ribs

Spare Ribs

8 tbsp brown sugar

2 tbsp salt

1 tsp chili powder

1 tsp black pepper

1/2 tsp cayenne pepper

1/2 tsp ground flower pepper

1/2 tsp dried thyme

1/2 tsp garlic powder

1/2 teaspoon onion powder

How to do it:

1. Prepare the ribs by tearing off the film stuck underneath the ribs.

2: Combine all dry seasonings in a bowl and mix well.

3, dry seasoning evenly spread on the ribs, pay attention to each side to be smeared, while gently massaging to help flavor, you can also use tinfoil to wrap the ribs, and then chilled in the refrigerator overnight. Place the ribs in a preheated 120 degree oven and bake for two and a half hours. To make sure the meat is done, remove the tinfoil and poke the meat on the ribs with a fork; if the meat flakes off easily, it's done. Remove the ribs from the oven and place them on a baking sheet lined with tinfoil. Continue baking for 5 minutes, until they are browned and crispy.

4. Remove the ribs from the oven, plate and finish.

Sweet and Spicy Barbecue Sauce Roasted Spare Ribs

Spare Ribs

1/4 cup diced onions

1/2 cup ketchup

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1 tablespoon chili sauce

2 tablespoons brown sugar

Salt and Pepper

Methods:

1. Prepare the ribs by tearing off the film that sticks to the underside of the ribs.

2. Rub salt and pepper evenly over the surface of the ribs, on both sides.

3. Place the ribs in a baking dish and cover with tinfoil. Preheat the oven at 120 degrees, then bake for two and a half hours.

4. While baking, make the barbecue sauce. Pour oil in a pan and heat it over medium heat.

5. Add the onions and saute them until transparent. Add the rest of the seasonings and mix them well.

7: Bring the sauce to a boil and then will let it cook slowly over a medium heat while the ribs are almost done grilling.

8: When done, remove the ribs from the oven. Remove the tinfoil and pour in the barbecue sauce. Use a brush to spread the sauce evenly over the ribs.

9: Place back in the oven for another 5 minutes until they are charred and bubbling.

10: Remove the ribs from the oven and plate.

Tips

Use a larger baking dish and don't let the ribs stack. A heavy square aluminum cake baking pan works great.

Ribs should be thawed before baking.

You can use barbecue sauce, smoky flavors, and other condiments at the beginning of the cooking process, or you can add them after removing the tin foil.

Ribs cooked in the oven can also be placed on the grill for a final sear for better flavor and to give them more crunch. Just place them on the grill for 5-10 minutes per side on the hot grill.

Make sure the ribs are done grilling. Frozen ribs, or an unpreheated oven will delay the cooking time.