- pork rib 1
- shoyu or soy sauce 1/2 cup
- Brown sugar 1 cup
- Honey 1/2 cup
- Pineapple juice 1 1/2
- Garlic cloves 3, chopped
- Lemon juice 1
- Onion 1/2, chopped
- Salt a pinch • 1 kcal
- Pepper a pinch
- Barbecue sauce
This barbecue ribs recipe is great if you don’t have a grill or smoker. These barbecue ribs are oven baked after marinating in a sauce full of flavor for 12-24 hours. This process gives these oven baked ribs the most tender and juicy finish, completed with your favorite barbecue sauce. Make these ribs ahead of time for any weeknight dinner or simply to impress guests with. Pair the ribs with your favorite barbecue side and you have a complete meal that will leave you completely satisfied.
What are the best types of ribs to BBQ?
The first choice would be St. Louis ribs – also known as center cut ribs – because they have the most meat and tend to be filled with more flavor. They’re also usually pre-prepped with the breastbone and cartilage already removed. Another common cut of ribs are Baby Back ribs. Baby Back ribs are smaller, which is great if you are shorter on cook time as they tend to cook faster. Although smaller, they are still filled with tender and juicy meat to satisfy any rib craving.
How to cook barbecue ribs
Make the marinade by combining the shoyu, brown sugar, honey, pineapple juice, garlic, lemon, onion, salt, and pepper.
Whisk until thoroughly combined.
Lay the chosen ribs in your 9×13 baking dish and pour the marinade over the top. Cover and place in the fridge for 12-24 hours to marinate, flipping every so often.
To cook, place the covered ribs in the oven and cook for 1 hour, basting a few times. After an hour, flip the ribs, cover, and cook for another hour, basting a few times again.
After the last hour is up, take the foil off and cover with barbecue sauce. Cook for an additional 20 minutes. Remove from the pan and let rest for 10 minutes before slicing and serving.
The best sides to serve with barbecue ribs
There are many classic sides that pair well with barbecue ribs. The best side is coleslaw as the cool and creamy texture balances out the rich, sticky, and juicy barbecue sauce. Other great sides are baked beans, cornbread, potato salad, or simple vegetables.
In a medium sized bowl, whisk together the shoyu, brown sugar, honey, pineapple juice, garlic, lemon, onion, salt, and pepper.
Place the pork ribs in a 9×13 baking dish and pour the marinade over the top. Cover and let marinate for 12-24 hours, flipping every so often. Preheat the oven to 320 degrees. Place the covered ribs into the oven and bake for an hour, basting every so often.
Remove from the oven and flip the ribs over. Cover and bake for another hour.
Remove from the oven and remove the foil. Brush a generous amount of barbecue sauce over the ribs and bake for an additional 20 minutes.
Remove from the oven and let rest for about 10-15 minutes before slicing and serving.