The Easiest (Best?) Ribs You Will Ever Make + Delicious Buttermilk Cornbread
This post may contain affiliate links. Please read my disclosure policy.
The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit.
Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
Where did I discover such an easy and delicious recipe? Where else. Liza, of course. My mother made these ribs for my meat-deprived husband and me when she was visiting last month. I’ve since made them several times for friends and family. If you’re looking for a crowd-pleasing recipe, this is it. Serve it with buttermilk cornbread (my favorite recipe is enclosed below) and a simple salad, and you have a successful dinner party in the making.
How to Find Humanely Raised Pork
If you have trouble sourcing humanely raised meat, ButcherBox may be a good option for you.
If you are unfamiliar, ButcherBox is a high-quality meat delivery service. You can sign up for deliveries every month or two months. The meat arrives frozen on dry ice in individual portions. You can select from a wide variety of cuts, anything from boneless skinless chicken breasts to St. Louis style ribs. Here is some more information about ButcherBox, and what you can expect when it arrives at your door.
PS: Favorite Roast Chicken and Pan-Seared New York Strip with Balsamic-Caper Sauce
The Easiest (Best?) Ribs You Will Ever Make
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 3
Description
This amazing baby back ribs recipe takes five minutes to prepare, but what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s work toiling over a coal-filled bbq pit. Sweet. Smokey. Salty. Delicious. If these aren’t the best ribs you’ve ever prepared, they’re damn good ribs at the very least.
2019 Update: If you’re challenged to find humanely raised meat, I highly recommend ButcherBox (affiliate link) … they’ll send a box to your doorstep.
Ingredients
- 1 rack of baby back ribs
- kosher salt
- freshly cracked black pepper
- smoked paprika (if you can find it) or parika
- 1 cup brown sugar
- Heavy duty foil, if you have it
Instructions
- Preheat the oven to 275ºF.
- Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
- Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
- Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
- When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
- Serve immediately with cornbread and a simple salad for a yummy yummy meal.
- Category: Dinner
- Method: Oven
- Cuisine: American/BBQ
Keywords: ribs, baby back, oven-baked
Delicious Buttermilk Cornbread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hours 10 minutes
- Yield: 10
Ingredients
- 1 3/4 cups flour
- 1 cup cornmeal
- 3 T. brown sugar
- 2 T. Sugar
- 1½ T. baking powder
- 1/4 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup grated Monterey Jack or Cheddar or Gruyère (or any cheese you like)
- 4 tablespoons butter, divided
- 2 eggs, lightly beaten
- 2 cups buttermilk
Instructions
- Preheat the oven to 350ºF. Whisk together the flour, cornmeal, sugars, baking powder, baking soda and salt. Add the cheese and toss to coat.
- Melt 2 tablespoons of butter. Whisk together the eggs and the buttermilk. Whisk in the melted butter. Pour wet ingredients into the dry ingredients and stir until just combined.
- Melt remaining 2 tablespoons of butter. Pour into a 9-inch springform pan and swirl the pan to coat. Add the batter to the pan and place in the oven. Bake for about 55 minutes, until golden on top. (Check after 50 minutes). Place on cooling rack. Let cool for 15 minutes before cutting.
This post may contain affiliate links. Please read my disclosure policy.
120 Comments on “The Easiest (Best?) Ribs You Will Ever Make + Delicious Buttermilk Cornbread”
Hi Alexandra,
I’ve made the ribs once before. This time I can’t find any temps or length of time to cook them! Yikes, I am having guests over in about 3 hours. I have them in the oven and will wing it, but please let me know for future reference.
This happened to me too! Thankfully I had it up on my laptop which had the recipe on it still. Here it is below:
Preheat the oven to 275ºF.
Rinse off the ribs and pat dry. Liberally coat the ribs with the kosher salt, pepper and the paprika. Pack on the cup of brown sugar.
Lay out two sheets of foil slightly overlapping. Place ribs on top and close foil on all sides. Repeat two more times so that the ribs are covered in three good layers of foil. Place ribs on a sheet tray and place in the oven for 2½ hours. Note: When placing the ribs on the tray, try to place them meaty side down. It’s not critical but it makes for a crisper exterior.
Remove tray from the oven. Let sit for one hour. Do not open the pouch during this hour.
When ready to serve, reheat the ribs in the oven for about 15 minutes at 350ºF (this is assuming the ribs have not been refrigerated) or open the pouch, baste the ribs with the juices and place them under the broiler for five minutes.
Serve immediately with cornbread and a simple salad for a yummy yummy meal.
Oh my goodness, so sorry about this! I’m in the process of getting all of the recipes in print-friendly format, and weird things are happening especially on the posts with more than one recipe. Thank you thank you Jolene for helping Traci out! Traci, I hope you were able to see this in time???
You’re welcome, and the ribs were delicious!! It was my first time making ribs other than eating them at a restaurant, and we had no backup plan in case this failed. haha. My two year old and my four year old also loved it, which was a win. Thank you so much for the recipe.
So happy to hear this, Jolene! And that is a serious win re 2- and 4-year old approving!! Thank you again for your help 🙂
Hi! These do turn out awesome!! This is my second time making them. Is the hour rest time completely necessary? Just wondering. Thanks for sharing!
Hi Hollie! I think the rest time does allow for some carry-over cooking as well as sufficient time for the meat to rest (as meat always should), but if you’re looking to speed things up, you probably could just extend the cooking time for maybe 20-30 minutes? I’ve never tried unfortunately, so I can’t say for sure.
Tried the cornbread – can’t imagine what went wrong. Recently had temp control checked, but when I went to slice it, middle was RUNNY! It is back in the oven at 375 convection and I am praying! Ribs turned out perfectly. Think next time I will put them in small roasting pan tightly covered with heavy duty foil instead of wasting acres of it.
★★★★
It does call for acres of foil, doesn’t it?? I’ll be curious if a roasting pan creates a tight enough seal. Report back if you give it a go!
Such a bummer about the cornbread. I hope returning it to the oven did the trick.
Like Tracie, I had made the ribs once before and went to make again for company. The recipe was not there! I also panicked! Luckily Jolene had added the recipe in her comment. Thanks Jolene! These are too good to lose the recipe!!
Ahhhhh, I don’t know why this keeps happening! I just updated the post, so the recipe is back … so sorry!
Is.
Bbq sauce good on these after cooking in all the spices?
You could certainly try it, but there is no real need for a sauce — they’re so good on their own.
OMG! The best ribs ever! My husband doesn’t like ribs much but he REALLY liked these and asked me to make them again! A staple!
★★★★★
Woohoo!! I love these, too 🙂 🙂 🙂
Can I make this cornbread in a cast iron skillet? Would you recommend greasing it? Preheating?
Hi Leslie B,
A 10 inch well seasoned cast iron skillet (preferably pre 1960 model, commonly found in antique stores) are simply the very best way to bake good ole southern (or northern) cornbread. Grease very liberally with Crisco paste shortening, place in preheated 375 degree hot oven for 6 to 10 minutes to preheat the skillet. Remove skillet, (you should see puddling of the shortening in the bottom) immediately pour in your favorite corn bread mix right in the middle and let it settle on its own, immediately returning it to the 375 degree oven for 20 to 25 minutes until golden brown and has pulled slightly away from the sides of the skillet. Remove from oven and let stand for 10 minutes or so. Cover with foil if not served after this period of time. As long as you have a good skillet, you are going to love this! Happy Mother’s Day!~
I have a large family, so we usually cook 3 racks of ribs at a time. Do I need to increase cooking time?
Nope! I always wrap each rack individually, so as long as all three racks can fit on a single sheet pan, you should be fine with the timing as is. Good luck!
What if your ribs are frozen? I did 2.5 hours and then an hour but I’m a little paranoid it’s not cooked all the way through
How did they turn out? Sorry for the delay here. I’ve never tried frozen ribs, but I would suggest cooking them for another hour or so.
What if I wanna pre make the ribs the night befor how long should I heat them up after and will they still taste good u think?
They will definitely still taste good! I would stick them in the oven for 20 minutes at 350. Check them, and if they need more time, give them another 5-10 minutes or until they’re heated through. You can also run them under the broiler for a few minutes to crisp up the exterior.
Hi Ali, Recipe seems to have a missing step… for one (and the most important) always, always remove the membrane from the back side of any pork rib cut. second, are you broiling with the meat still in the foil? I did not read where it was removed before broiling. Please explain? I’ve prepared Baby Backs, St. Louis and Spare Rib cuts for years and your recipe sounds sweet and right on track. I hope you all are removing that membrane for the most tender final result. Using a paper towel to get a grip on it helps tremendously.
Hi! I have actually never removed the membrane … thank you for the tip! And yes, I broil with the ribs still in foil … often I just skip this step. They are delicious as is without the broiling step.
Mine came out dry. I used a convection oven And cooked it for the same amount of time, Was that the problem?
Possibly. Were the foil packages tightly sealed?