Name: Oven-Baked BBQ Ribs
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 170 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 full slabs St. Louis-style pork ribs (about 4–5 lb total); 1/4 cup coarse kosher salt; 2 tablespoons packed dark brown sugar; 1 tablespoon ancho chile powder; 1 tablespoon ground coffee (fine grind); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper; 1 cup strong brewed coffee, cooled; 1/2 cup orange juice; 1/4 cup apple cider vinegar; 1 cup ketchup; 1/3 cup molasses; 1/4 cup orange marmalade; 2 tablespoons Worcestershire sauce; 1 tablespoon ancho chile powder; 1 teaspoon ground coffee; 1 teaspoon yellow mustard; 1/2 teaspoon cayenne pepper; 1/2 cup water, plus more as needed for the braise; Neutral oil, for the baking sheet

Method

7 steps

Pat the ribs dry and remove the membrane from the bone side. In a small bowl, mix the salt, brown sugar, 1 tablespoon ancho chile powder, 1 tablespoon coffee, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon cayenne. Rub this dry brine all over both slabs. Place on a rack set over a baking sheet and refrigerate uncovered for at least 4 hours or up to 12 hours.
When ready to cook, preheat the oven to 300°F. In a bowl, combine the brewed coffee, orange juice, and apple cider vinegar. Pour this mixture into a roasting pan or large Dutch oven. Set the ribs in the pan, bone side down, overlapping slightly if needed. Add the 1/2 cup water to the pan; the liquid should come about 1/4 inch up the sides. Cover tightly with foil or a lid.
Braise in the oven for 2 hours. Carefully uncover and check the ribs: the meat should be starting to pull back from the bones and a fork should meet some resistance. If not, re-cover and continue braising in 20-minute increments until the meat is tender but not falling apart. Total braise time will be 2 to 3 hours.
While the ribs braise, make the glaze. In a saucepan, combine the ketchup, molasses, orange marmalade, Worcestershire sauce, 1 tablespoon ancho chile powder, 1 teaspoon coffee, mustard, and 1/2 teaspoon cayenne. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, until thickened and reduced by about a quarter, 10 to 15 minutes. Set aside.
When the ribs are tender, remove them from the braising liquid and set on a foil-lined baking sheet. Discard the braising liquid or save for another use. Increase the oven temperature to 425°F.
Brush the ribs generously with the glaze. Return to the oven, uncovered, and bake for 10 minutes. Brush with more glaze, rotate the pan, and bake another 10 minutes. Repeat once more, then broil on high for 2 to 4 minutes, watching closely, until the glaze is bubbly and lacquered with a few charred spots. The internal temperature should be at least 200°F and the meat should shred with gentle pressure.
Let the ribs rest for 10 minutes before slicing between the bones. Serve with extra glaze on the side.

Recipe notes

Helpful tips

For deeper flavor, let the dry brine go overnight.
If you don't have orange marmalade, substitute 2 tablespoons honey plus 1 teaspoon orange zest.
The braise can be done a day ahead; cool the ribs, then glaze and finish the next day.

Equipment

Roasting pan or Dutch oven with lid
Wire rack
Baking sheet
Saucepan
Basting brush
Aluminum foil
Instant-read thermometer

Storage

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a 300°F oven, covered, until warmed through.

Additional tips

The braising liquid and glaze will be very hot. Use caution when uncovering the pan and when broiling. Ensure pork reaches a safe internal temperature of at least 145°F, though for tender ribs you'll want closer to 200°F.

Recipe inspiration

Inspired by Brian Lagerstrom

Watch video

Estimated nutrition

Per serving: 850 calories

Fat: 60 g · Carbs: 35 g · Protein: 45 g

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