Perfect Oven Ribs


We love ribs around here.  I’ve been making this recipe for quite some time and it just never disappoints.  If you think ribs are only for the outdoor grill (I once did, too) this recipe will change your mind.  It’s beyond simple to prepare and the result?  Gooey, sticky, fall-off-the-bone, finger-licking heaven.  If she doesn’t convince you of it I don’t know who else can..


Perfect Oven Ribs

Slightly adapted from this recipe

Note:  You can use your favorite prepared barbecue sauce for this but I prefer to make the one below…it is so simple, tastes amazing and contains less sugar than most prepared versions


2 1/4 Pounds Baby Back Ribs

1 Large Clove Garlic, peeled

1 1/4 Teaspoon Salt

1/2 Teaspoon Course Ground Black Pepper

1/8 Teaspoon Ground Cloves

1 Tablespoon Olive Oil

1 12 Ounce Bottle Of Beer (any kind works here-I typically use a Belgian Wheat)

For the sauce:

1 Cup Ketchup

1 Cup Peach or Apricot Preserves (no sugar added)

3 Tablespoons Lemon Juice


Preheat oven to 300.  Lay the rack of ribs on a baking sheet (meaty side up) and rub the garlic clove all over them on both sides; set the clove in the pan next to the ribs.  Sprinkle the top of the ribs with salt, pepper and cloves and then rub the seasonings into the meat.  Drizzle the oil over the top and then pour the beer over the top of that.  Cover tightly with heavy duty foil and bake for 2 hours or until the meat is very tender.

For the sauce:

Pour the juices from the pan into a small sauce pan and add the ketchup, preserves and lemon juice.  Boil over high heat until sauce thickens, about 25 minutes, whisking occasionally.

Preheat the broiler and flip the ribs over on the baking sheet so that the meat side is down.  Brush with the sauce and put under the broiler for five minutes.  Turn the ribs over, brush with more sauce and place under the broiler again for 7-8 minutes or until they start to char.  Remove from the oven and serve with the remaining sauce.  Serves 4-6

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