Perfectly Cooked Ribs

The secret to melt-in-your-mouth, juicy ribs (“fall-off-the-bone”) cooked in the oven lies in the combination of low temperature, steaming in foil, and a caramelized BBQ finish.

Ingredients (serves 2-3)

Meat: 1.5 kg baby back ribs or spareribs

Dry Rub: 2 tbsp brown sugar, 1 tbsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, ½ tsp black pepper, ½ tsp cumin

Liquid for steaming: 100 ml apple juice + 2 tbsp apple cider vinegar

Finishing: 150 ml BBQ sauce of your choice

Step-by-step instructions

Remove the membrane: Slide the tip of a spoon or a blunt knife under the white membrane on the back of the bone, grab it with a piece of kitchen paper, and pull it off in one swift motion.

Season (Rub): Mix the dry rub ingredients and rub the ribs evenly on all sides.

First Baking: Preheat the oven to 150°C (300°F) using conventional oven settings (top and bottom heat). Place the ribs on a baking sheet and cook uncovered for 1.5 hours.

Steaming (The Tenderness Trick): Remove the ribs from the oven. Wrap each rack tightly in aluminum foil or a roasting bag and add a little of the apple juice and vinegar mixture. Seal the bag tightly and bake the packets for another hour at 150°C (300°F).

Glazing & Caramelizing: Carefully unwrap the ribs, generously brush the tops with BBQ sauce, and bake at 200°C (400°F) using convection (or the grill function) for 10–15 minutes, until the glaze is bubbling and lightly caramelized.

Pro Tips

Dosage Test: The meat is perfectly cooked when it bends slightly in the middle when lifted and the bone twists out easily.

Resting time: After baking, let it rest for 5 minutes so that the meat juices are evenly distributed.