{"id":34614,"date":"2020-06-01T07:54:09","date_gmt":"2020-06-01T11:54:09","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=34614"},"modified":"2020-06-01T07:54:09","modified_gmt":"2020-06-01T11:54:09","slug":"oven-baked-barbecue-pork-ribs","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2020\/06\/01\/oven-baked-barbecue-pork-ribs\/","title":{"rendered":"Oven Baked Barbecue Pork Ribs"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"34616\" data-permalink=\"https:\/\/willceau.com\/news\/2020\/06\/01\/oven-baked-barbecue-pork-ribs\/ribs-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Ribs.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Ribs\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Ribs.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-34616\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Ribs.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Ribs.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/Ribs.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Growing up in New England, ribs were never a part of our cook-out fare. Trips to the beach yielded lobster and buckets of steamers, backyard parties were hamburgers, hotdogs, and chicken, but never ribs. Fast forward to adulthood, I have a kid who wants ribs. Much research was done, ribs purchased, dry rub was applied, long bake time at a low temperature, sauce brushed on, and set under the broiler. The results &#8211; one happy kid! <!--more--><\/p>\n<ul>\n<li>1 rack of pork ribs<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1\/2 teaspoon garlic powder<\/li>\n<li>1\/2 teaspoon onion powder<\/li>\n<li>1\/2 teaspoon paprika<\/li>\n<li>1\/2 teaspoon chili powder<\/li>\n<li>1\/2 teaspoon black pepper<\/li>\n<li>1\/8 teaspoon cayenne pepper<\/li>\n<li>2 tablespoons dark brown sugar<\/li>\n<li>1\/2 cup barbecue sauce (I used Sweet Baby Ray&#8217;s)<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 300\u00ba, line a baking pan with foil, set aside.<\/li>\n<li>Turn ribs over, remove the thin membrane by sliding a knife under it and peeling it away.<\/li>\n<li>In a small bowl, mix together the salt, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne, and dark brown sugar. Rub this mixture all over ribs, then place then on prepared baking pan. Cover tightly with foil and bake for 2 hours.<\/li>\n<li>Turn oven to broil, brush barbecue sauce on both sides of the rack. Broil ribs until the sauce begins to caramelize, about 3 to 5 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Growing up in New England, ribs were never a part of our cook-out fare. Trips to the beach yielded lobster and buckets of steamers, backyard parties were hamburgers, hotdogs, and chicken, but never ribs. Fast forward to adulthood, I have &hellip; <a href=\"https:\/\/willceau.com\/news\/2020\/06\/01\/oven-baked-barbecue-pork-ribs\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[2589,2515,4923,3130],"class_list":["post-34614","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-cook-out-food","tag-meat","tag-ribs","tag-the-boy"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-90i","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":42752,"url":"https:\/\/willceau.com\/news\/2024\/03\/18\/braised-short-ribs\/","url_meta":{"origin":34614,"position":0},"title":"Braised Short Ribs","author":"Tina Garceau","date":"March 18, 2024","format":false,"excerpt":"I could make this dish twice a week, every week with no complaints - the fellas loved it so. Short ribs slow cooked in a low oven with carrots, celery, onion, mushrooms, chopped garlic, and beef broth served over wide egg noodles. The meat is fork tender and delicious! 2\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/03\/ShortRibs.jpg?fit=640%2C480&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":33097,"url":"https:\/\/willceau.com\/news\/2019\/12\/16\/spinach-beef-ziti-bake\/","url_meta":{"origin":34614,"position":1},"title":"Spinach Beef Ziti Bake","author":"Tina Garceau","date":"December 16, 2019","format":false,"excerpt":"I love a good casserole, something you can make ahead of time, and throw into the oven on a busy day. 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Except for the buttermilk, most of the ingredients in this dish are things you tend to have on hand after a holiday meal - carrots, potatoes, peas. 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I initially thought of baking a pie to follow our burgers and ribs - however, being short on time to make and chill pie dough, I decided on a cake instead.\u00a0This is my go to recipe, besides the strawberries, the ingredients\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/StrawCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/StrawCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/05\/StrawCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35577,"url":"https:\/\/willceau.com\/news\/2021\/01\/25\/pork-ragu\/","url_meta":{"origin":34614,"position":4},"title":"Pork Ragu","author":"Tina Garceau","date":"January 25, 2021","format":false,"excerpt":"It's been chilly in Philly, which makes for perfect stew weather - nothing better than making something that keeps the oven on for a couple of hours and warms the kitchen. 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I love a side dish that can be\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/03\/PepperFinal.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/34614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=34614"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/34614\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=34614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=34614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=34614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}