Oven Roasted BBQ Ribs with Thyme (15 Mins + Slow Cook Time)

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Oven-roasted BBQ ribs are a mouth-watering dish that brings the essence of barbecue indoors. This recipe involves slow-roasting the ribs in the oven, which ensures they become tender and flavorful, with the added herbal notes of thyme complementing the rich BBQ sauce.

Perfect for times when outdoor grilling isn’t an option, these ribs provide the comfort and taste of a classic BBQ dish. Ideal for a family dinner, weekend feast, or any occasion that calls for a satisfying and hearty meal.

  • Prep Time: 15 minutes
  • Cook Time: 2-3 hours (slow cook)
  • Total Time: 2-3 hrs + 15 mins
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 2 racks of pork ribs (baby back or spare ribs)
  • 1 cup BBQ sauce (store-bought or homemade)
  • 4 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: additional herbs and spices for the rub (such as cumin, mustard powder, or chili powder)

Instructions

  1. Preheat Oven and Prepare Ribs (10 minutes): Preheat your oven to 275°F (135°C). Remove the membrane from the back of the ribs by loosening it with a knife and pulling it off in a sheet.
  2. Season Ribs (5 minutes): In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and optional additional herbs and spices. Rub this mixture all over the ribs. Drizzle with olive oil and sprinkle the chopped thyme over the ribs.
  3. Wrap and Bake Ribs (2-3 hours): Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2 to 3 hours, or until the meat is tender and starts to pull away from the bones.
  4. Add BBQ Sauce (5 minutes): Remove the ribs from the oven and increase the oven temperature to 350°F (175°C). Carefully open the foil (watch out for steam) and brush the ribs generously with BBQ sauce.
  5. Finish Roasting (15-20 minutes): Return the ribs to the oven, uncovered, and roast for an additional 15-20 minutes, or until the sauce is sticky and caramelized.
  6. Serve (5 minutes): Let the ribs rest for a few minutes before cutting them into individual portions. Serve hot.

Notes

The key to perfect oven-roasted BBQ ribs is slow cooking at a low temperature, which ensures the ribs become tender without drying out. The thyme adds a lovely aromatic quality that pairs wonderfully with the BBQ sauce.

For the best flavor, allow the dry rub to sit on the ribs for a few hours or even overnight before cooking. Basting the ribs with BBQ sauce towards the end of cooking gives them a deliciously sticky glaze. Pair this dish with your favorite sides and enjoy your delicious creation!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 800
  • Sugar: 12g
  • Sodium: 600mg
  • Fat: 50g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 50g
  • Cholesterol: 200mg

Pair this with...

Southern Style Collard Greens

"Start by selecting a hearty bunch of fresh collard greens, washing them thoroughly and removing the tough stems. Slice the greens into broad ribbons and set them aside. In a large pot, sauté some diced onions until translucent. Add chunks of savory ham, letting the meat brown slightly and release its smoky aroma. Once the ham is sizzling, pile in your collard greens. They'll seem towering at first, but they'll wilt down significantly. Pour in some chicken broth for added depth and a touch of apple cider vinegar for a tangy kick. Let everything simmer slowly, melding the flavors together.

Stovetop Mac ‘n Cheese

Begin by boiling your preferred pasta (elbow macaroni is a classic choice) until al dente. While the pasta cooks, in a separate pot, make a simple roux by melting butter and whisking in some flour. Gradually add milk, stirring continuously to avoid lumps, creating a smooth white sauce. As the sauce thickens, reduce the heat and stir in generous handfuls of shredded cheese (think cheddar, Monterey Jack, or even some Gouda) until it's gloriously melty. Drain the pasta and stir it into the cheese sauce, letting each piece get coated in cheesy goodness. Season with a touch of salt, pepper, and maybe a dash of paprika or mustard powder for an extra kick.

Hush Puppies

To whip up a batch of hush puppies, combine cornmeal, a bit of all-purpose flour, some baking powder, and a pinch of salt in a mixing bowl. For that signature hint of sweetness, toss in a small amount of sugar. Mix in a beaten egg, a splash of milk, and diced onions to give your hush puppies some bite and depth. Now, heat up a pot of oil (or use a deep fryer if you have one) to about 365°F (185°C). Once hot, drop spoonfuls of the batter into the oil. They'll quickly puff up and turn a mouthwatering shade of golden brown. Use a slotted spoon to turn them occasionally, ensuring an even fry. Once they're crispy and golden all around, scoop them out onto a paper towel to drain. Serve them hot with a side of tartar sauce or your favorite dip.

For Tomorrow's Dinner

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Turkey and Avocado Salad Sandwiches (15 Minutes)

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