Oven-Braised Pork Ribs
Ingredient and serving inspiration. Your finished dish will vary.
Tender ribs without a smoker: gentle covered cooking, then a brief uncovered glaze.
Ingredients
- 1 rack pork ribs
- Salt, pepper, and paprika
- 1/2 cup stock or water
- 1/2 cup barbecue sauce
Method
- Heat the oven to 325°F. Season the ribs and place in a roasting pan with the stock. Cover tightly.
- Cook until tender, checking after 2 hours and adding liquid if needed. Ribs vary in size, so use tenderness and a thermometer rather than the clock alone.
- Once tender and at least 145°F internally, uncover, brush with sauce, and return briefly to the oven to set the glaze.
- Rest at least 3 minutes, cut between the bones, and serve with slaw.
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Cook with confidence
Use a food thermometer: whole pork chops, steaks and roasts need 145°F followed by at least a 3-minute rest; ground pork and fresh sausage need 160°F. For ham, follow its label: fully cooked ham from a USDA-inspected plant reheats to 140°F; other cooked ham and leftovers to 165°F. Raw fresh ham needs 145°F and a 3-minute rest.