Pork Ribs are delicious and easy to bake in the oven. If you follow a few simple steps they will be wonderfully tender. Slow baking them is the key so it takes a few hours but the process is easy and well worth it.
When it comes to ribs time is the key. The longer and slower you cook them the more tender and moist they will be. I generally prefer the oven because I find it easier to control the temperature but if you are a ‘barbeque master’ then go for it! If desired you can oven bake them then finish with the sauce on the barbeque where you can optionally add a bit of smoking chips. Add cooked corn on the cob, turning frequently, which causes an impressive flare and great flavor.
First, prepare the pork ribs by removing the membrane on the inside. While this isn’t mandatory it makes the ribs much more tender. Use a butter knife or chop stick to lift the member slightly then you should be able to use your fingers to remove it entirely. My wife doesn’t bother or perceive much of a difference but I think it’s an important step.
(if it gets too slippery a kitchen towel will help. Generally it isn’t too difficult to remove).
Season both sides generously with seasoned salt, or salt and pepper, or seasonings of your choice. Rap tightly with 2 layers of aluminum foil to ensure the ribs are totally sealed.
Bake for 2-3 hours at 135 C (275 F). Uncover ribs while leaving the foil underneath and brush with your favorite barbeque sauce (if desired). Change the oven setting to grill and cook at 190 C (375 F) for 30 minutes or until ribs start to caramelize.
I typically serve mine with fried potatoes of some kind and corn (preferably fresh corn if in season). Delicious!