Baked BBQ Pork Ribs
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6-8 lbs of pork ribs (I use baby back or st louis usually)
2 cups ketchup
1 cup Herdez Salsa, medium heat (Mateos is my other favorite salsa to use)
2/3 cup brown sugar
1/3 cup mesquite or hickory flavored liquid smoke
2 TBSP vegetable oil
1 1/2 TBSP soy sauce
1/2 tsp ground mustard
1/2 tsp pepper
3 cloves of garlic, minced (or 1 1/2 tsp garlic powder)
Stir together all the ingredients except for the ribs.
Grab a large roasting pan, or cookie sheet (just make sure it has edges). Line it with parchment paper. Baked on BBQ sauce and foil is one of the things I hate cleaning up the most. The parchment paper makes for a lot of angst and scrubbing and soaking later on.
Next line pan with aluminum foil. Place ribs on top of the foil. Pour about 3/4 of the sauce on top of the ribs and spread all over the top. Reserved sauce can be simmered on the stove for a few minutes just before serving and used for dipping.
Place another sheet of foil on top of the ribs and wrap it up tight. Depending on the size of my ribs, I usually use a few sheets to make sure it won’t leak.
Preheat your oven to 275 F degrees. Bake for at least 6 hours. We’ve left them in for as long as 8 hours.
I really prefer the texture of these ribs to a crock pot or instant pot version. The bones pull off super easy, but the meat isn’t watery or slimy.