Low and Slow Oven Baked Ribs: Foil Method

5 from 3 votes

Low and Slow Oven Baked Ribs: Foil Method

Low and Slow Oven Baked Ribs: Foil Method uses dry-rubbed pork ribs, barbecue sauce, and slow oven roasting to create tender fall-apart ribs at home. It’s ideal for barbecue dinners and family cookouts. Wrapping the ribs in foil helps keep the meat tender while the final layer of sauce caramelizes in the oven.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 417kcal

Author: Jami Powell

Equipment

Baking sheet
Aluminum foil
Basting brush
Oven

Ingredients

2 racks of pork ribs
¾ - 1 cup dry rub for oven baked ribs prepared, enough to coat both racks
12-18 ounces barbecue sauce of your choice

Dry Rub Seasoning

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
3 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1 teaspoon dry mustard
2 teaspoons kosher salt

Instructions

Remove the thin membrane from the back of each rack of ribs.
If desired, lightly brush or sprinkle liquid smoke directly onto the ribs before cooking. Use about 1-2 teaspoons of liquid smoke per slab of ribs, adjusting to your preference for smokiness.
Sprinkle the prepared dry rub generously over both sides of the ribs, pressing gently to adhere. Wrap each rack tightly in aluminum foil.
Preheat oven to 300°F (150°C). Place foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours, or until the ribs are tender and cooked through.
After 2.5 hours, carefully remove the foil from the ribs. Brush both sides of the ribs generously with barbecue sauce.
Return the ribs to the oven, uncovered, and bake for an additional 30 minutes, allowing the barbecue sauce to caramelize.

Notes

Cooking Notes

Cooking the ribs low and slow helps break down the connective tissue for more tender meat. Wrapping the racks tightly in foil prevents them from drying out during the long bake.

Tips for Best Results:

Remove the membrane before seasoning the ribs.
Wrap the foil tightly around each rack.
Bake low and slow for the most tender texture.
Brush the barbecue sauce on during the final bake only.

How to Know It’s Ready:

The ribs should feel tender when pierced, and the meat should pull back slightly from the bones.

Nutrition