Barbecued Pork Ribs

This time I remembered with enough time to actually use the oven and not the Instant Pot. The process is pretty much the same, though. Line a baking sheet with foil and place the ribs on it. (This time around we used boneless country-style ribs.) Coat with your choice of rub. (This time around it was a combination of Creole seasoning, a homemade garlic-herb seasoning, and a dash of jerk seasoning.) Top with sliced onions, cover with foil, and bake for 1 1/2 hours at 325 degrees. Remove foil, drain off accumulated liquid, brush with your choice of barbecue sauce, and return to oven for a few minutes.

Delicious!! Can't wait to enjoy the leftovers!

Edited 3/21/25 -

For our baby back ribs to go with the Columbia Restaurant Rice and Corn, I'm following these cooking suggestions: Dry ribs and coat with spices (the dry rub mixture from here), then after "marinating" for a couple of hours wrap in foil and bake at 275 degrees for three hours. At this point we'll put them in the refrigerator overnight. (Unanticipated bonus: The chilling period allows the grease to congeal which I then wiped off before cooking the next day.) When about ready to serve, open foil, slather with barbecue sauce and bake at 400 degrees for 25 minutes. Broil for a couple of minutes if a char is desired.