Kitchen notes · a little help before you start
Oven Pork Ribs with Barbecue Sauce
Oven Pork Ribs with Barbecue Sauce brings together paprika, cayenne pepper, and dried thyme. Arrange the food in the layer the method calls for. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 135 min
- Total
- 150 min
- Original yield
- Serves 4
- Ingredients
- 19 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Give the food its space
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
2. Give the marinade its turn
Look at the marinating step before you get the rest of dinner going. Keep that preparation in the order the recipe gives, and check the full method for how it fits around the cooking.
3. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get to know the ingredients
Paprika
Look at how this ingredient comes into the method: Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side).
Cayenne pepper
Look at how this ingredient comes into the method: Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side).
Dried thyme
Look at how this ingredient comes into the method: Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Oven Pork Ribs with Barbecue Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Use for glazing ribs and as a sauce for serving. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the oven and saucepan. Read the first preparation step before you get going: Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side).
Which little step is worth remembering?
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
What check should I look for as it cooks?
Keep this part of the method in view: Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
Is there another preparation step to plan for?
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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