Easy Slow Baked Pork Ribs Recipe: Tender & Juicy in 3 Hours

Table of Contents

• Recipe Overview
• Ingredients
• Step-by-Step Instructions
• Pro Tips for Perfect Ribs
• Essential Tools & Ingredients
• Frequently Asked Questions
• Conclusion

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 4-6 people
• Difficulty: Easy

Ingredients

• 3-4 pounds pork ribs (baby back or spare ribs)
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1/4 cup apple cider vinegar
• 1/4 cup apple juice or water
• 1/2 cup BBQ sauce (optional for finishing)

Step-by-Step Instructions

1. Prepare the ribs: Remove the membrane from the bone side of the ribs. Slide a butter knife under the membrane at one end, then grab it with a paper towel for better grip and peel it off in one piece.
2. Mix the dry rub: Combine brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper in a small bowl.
3. Season the ribs: Rub the spice mixture generously all over the ribs, including the bone side. Let sit for at least 30 minutes (or up to 24 hours refrigerated).
4. Preheat oven: Preheat oven to 275°F (135°C).
5. Prepare baking sheet: Place ribs on a wire rack set over a baking sheet. Pour apple cider vinegar and apple juice (or water) into the baking sheet.
6. Cover with foil: Tightly cover ribs with aluminum foil to lock in moisture.
7. Bake: Bake for 2.5 to 3 hours until internal temperature reaches 195°F (90°C) and meat pulls back 1/4-1/2 inch from bones.
8. Optional sauce step: Brush with BBQ sauce, bake uncovered 15-20 minutes until caramelized.
9. Rest: Let ribs rest 10-15 minutes before slicing.

Pro Tips for Perfect Ribs

• Always remove the membrane: This thin layer prevents seasoning penetration and becomes tough during cooking.
• Use a meat thermometer: The only reliable way to check doneness; target 195°F (90°C) for fall-off-the-bone tenderness.
• Keep moisture locked: The apple cider vinegar and juice create steam that prevents drying out.
• Resting is critical: Allows juices to redistribute for maximum tenderness.
• Experiment with sauces: Try honey glaze, mustard-based, or dry rub variations for unique flavors.

Essential Tools & Ingredients

Product	Features	Advantages	Use Cases	Target Audience	Suitable Occasions
Smoky Paprika	High-quality, finely ground paprika with rich smoky flavor	Enhances depth and aroma	Perfect for rubs and marinades	Home cooks and BBQ enthusiasts	Weekend barbecues, family dinners
Cumin Ground	Earthy and warm, ideal for blending into spice mixes	Boosts flavor and complexity	Great for seasoning meat and vegetables	Cooking beginners and spice lovers	Weeknight meals, holiday gatherings
Garlic Powder	Powdered garlic with concentrated flavor	Adds depth and umami	Excellent for rubs and sauces	Busy professionals and home chefs	Quick weeknight dinners, potlucks

Frequently Asked Questions

How long should I bake pork ribs?

For slow baked pork ribs, bake at 275°F (135°C) for 2.5 to 3.5 hours. The ribs are done when internal temperature reaches 195°F (90°C) and meat pulls back 1/4 to 1/2 inch from bones. Exact time depends on rib thickness and oven accuracy.

What's the difference between baby back ribs and spare ribs?

Baby back ribs come from the top of the rib cage near the backbone. They're smaller, more tender, and leaner with a curved shape. Spare ribs come from the belly area, are larger, meatier, and contain more fat which requires longer cooking. Baby backs cook faster and are more expensive per pound.

Should I remove the membrane from pork ribs?

Yes, removing the membrane (silverskin) is essential. It becomes tough during cooking and blocks seasoning penetration. Slide a butter knife under the membrane at one end, then grab it with a paper towel for better grip and peel it off in one piece.

What temperature should pork ribs be cooked to?

Pork ribs should reach an internal temperature of 195°F (90°C) for optimal tenderness. At this temperature, collagen fully breaks down, resulting in meat that pulls away from bones but doesn't fall apart completely. Insert thermometer between bones for accurate reading.

Can I make slow baked pork ribs without a grill?

Absolutely! Slow baking in the oven produces excellent results with consistent heat control. For smoky flavor, add liquid smoke to your rub or use smoked paprika. The oven method is ideal for beginners and ensures perfectly tender ribs every time.

How do I prevent my ribs from drying out?

To prevent dry ribs: 1) Cook at low temperature (275°F/135°C), 2) Cover with foil during first 2 hours, 3) Use apple cider vinegar and juice in baking sheet for steam, 4) Baste occasionally with sauce or juice, 5) Don't exceed 203°F (95°C), 6) Rest 10-15 minutes before serving.

How far in advance can I prepare slow baked pork ribs?

You can prepare ribs up to 3 days in advance. Cook completely, cool, wrap tightly in foil or plastic wrap, and refrigerate. Reheat covered at 250°F (120°C) until internal temperature reaches 165°F (74°C). Add fresh sauce during last 15-20 minutes of reheating for best results.

Conclusion

Slow baked pork ribs are a delicious demonstration of how simple ingredients and precise technique create extraordinary results. This recipe delivers restaurant-quality tenderness with minimal effort, using proven methods to ensure perfect results every time. Remember: patience is key, and the right tools make all the difference.

Whether you're cooking for a special occasion or a casual weeknight dinner, this slow baked pork ribs recipe will become a family favorite. Grab your ingredients, follow these steps, and savor the incredible flavors of perfectly cooked ribs.